I have such an aggressive sweet tooth, and finding a healthier alternative and or recipe to “feed” my addiction is never easy. I recently came across a few health-conscious chocolate cakes and decided to combine a few recipes together and create my own version of this Choc/Berry Cake. I especially love this recipe for the hidden zucchini hunt, and as many of you will already know, this gal loves her zucchini. This cake is small enough in height ratio so that I don’t over indulge but just the right size to kick my sweet craving to the curb after one slice.
Without telling the Fam what all went into making this little choc baby, I asked them to be my taste testers and they were pleasantly surprised to hear what went into this, after saying how delicious it was.
Cake makes 12 slices (depending on your preference for size) – You can easily freeze each individual slice. When that craving hits, you can either eat it frozen or take it out 2 hours before.
What you will need:
Dry Ingredients: (Place all in a mixing bowl)
- 5g maca powder
- 15g cocoa powder
- 5g psyllium husk
- 45g almond milk
- 20g goji berries
- 8-10g xylitol
- 20g dark chocolate (broken up into small pieces)
- 2tbs baking powder (sift)
Wet Ingredients: (Place into a blender & blend)
- 2 eggs
- 100g zucchini or pumpkin
- 1 banana
- 4 tbsp nut butter (I used peanut butter)
- 100ml full cream milk
Chocolate Sauce Topping (heat up in the microwave)
- 30g dark chocolate
- 1 tbsp peanut butter
- dash of milk
- 1 tbsp coffee
- 1 tbsp honey
Place all the dry ingredients into a mixing bowl, blend together all the wet ingredients. Mix the wet blended ingredients into your mixing bowl of dry ingredients. Place mixture into a cake dish and place in the oven for 30mins at 180 degrees. (This is dependant on your oven – if you have a super slow oven, perhaps 40mins would be better)
Drizzle chocolate sauce over the top and finish off with some yummy goji berries as an extra topping.