Luxurious Chocolate Cake



2 cups organic plain flour (or GF flour)
2 cups Power Super Foods Coconut Sugar
¾ cup Cacao GOLD Ecuadorian Luxury Cacao Powder
2 tsp baking powder
1 ½ tsp baking soda
1 tsp Peruvian Pink salt, finely ground
1 tsp espresso powder or instant coffee
1 cup almond milk (or other milk of your choice)
½ cup Banaban Organic Virgin Coconut Oil, melted
2 organic eggs, lightly beaten
2 tsp vanilla extract
1 cup boiling water


1 cup powdered sugar
3 Tbsp Cacao GOLD Ecuadorian Luxury Cacao Powder
2 Tbsp almond milk (or other milk of your choice)
1 tsp vanilla extract (optional)


¾ cup coconut chips, toasted


1. Preheat oven to 175°C (155°C fan forced). Lightly grease a Bundt cake tin and set aside. Prepare a cupcake tin with 6 patty pans as well.
2. In a large bowl, sift together all dry ingredients, then whisk to combine.
3. Add milk, oil, eggs and vanilla extract to the dry ingredients. Using a hand mixer, mix on medium speed until well combined. Slowly add the boiling water then increase to high speed and beat for 1 minute.
4. Fill the Bundt pan ¾ full and tip the remaining batter into the prepared cupcake tin. Bake for 30-35 minutes, or until a toothpick inserted in the middle comes out clean.
5. Cool for 10 minutes, then remove from pans. Allow to cool completely.
6. To make the glaze: sift powdered sugar and cacao powder together. Slowly whisk in milk and vanilla. Mix until sugar dissolves and glaze becomes shiny. Add more liquid if the mixture is too thick. Pour over cooled cake, top with coconut chips and allow to set.
Submitted By:
Adapted from Robyn Stone, Add a Pinch's recipe
Luxurious Chocolate Cake
hover or click

Write Your Own Review

You're reviewing: Luxurious Chocolate Cake