It was my husband’s grandma’s 89th birthday on Friday and I adore her so it was only right to spoil her with chocolate cake! But of course it had to be healthy so I got inspiration for this one from Nigella’s chocolate olive oil cake, I just changed the ingredients around to make it healthier and added a chocolate mousse topping. Suffice it to say, grandma (and everyone else) loved it!
I’ve started using Natvia natural sweetener instead of coconut palm sugar. It is a really excellent natural sweetener that is a great alternative to sugar. It’s very low GI which makes it great for diabetics but also generally everyone, as sugar makes our bodies a breeding ground for caner, it’s GMO free, 100% certified organic and tastes amazing. I bought it on Amazon but I am hearing that it is now available in Tesco so that’s great news! I’m going to double this up to make a double layer cake with the mousse in the middle and on top for Braxton’s 1st birthday.
150ml extra-virgin olive oil (and a little extra for greasing) – my favourite is Cinque Foglie by Danilo Manco in Puglia, Italy
50g raw cacao powder
125ml boiling water
2 tsp vanilla extract
150g ground almonds
½ tsp bicarbonate of soda
1/2 tsp baking powder
Pinch Himalayan salt
150g Natvia or coconut palm sugar
3 free-range organic eggs
Chocolate mousse topping:
1 ripe avocado
2 ripe bananas
2 tbsp maple syrup
2 tbsp cacao powder
Pinch Himalayan salt
Preheat oven to 170° and grease a springform cake tin, line base with baking paper and grease with olive oil.
Sift the cacao into a bowl and whisk in the boiling water with a fork until you have a smooth, chocolatey, still runny paste. If you have a Kitchenaid or electric whisk with its own bowl, do it in this; it will make it extra creamy. Whisk in the vanilla, then set aside to cool.
In another bowl combine the ground almonds with bicarbonate of soda, baking powder and salt.
Put the sugar and olive oil into a bowl and beat together with the electric whisk for about 3 minutes, then add the eggs one at a time, with a slow speed so it aerates. After the 3 minutes, add the ground almond mix, and mix until incorporated.
Finally, add the chocolate mix slowly until combined and pour into the prepared tin.
You can do all of this with a handheld whisk, a fork and spoon if you don’t have a Kitchenaid but using one will just make the mixture a bit creamier. I have done it with and without and was nice both times – just a bit fluffier with!
Bake for about 30 mins. The sides should be set but not burn tand the top centre should still look very slightly damp.
Remove the cake from the oven. Leave to cool for 30 mins before removing from the tin.
While in the oven make the mousse layer by mixing all the ingredients in the blender, put it in a bowl and leave in the fridge until later.
Once it is completely cool add the mousse layer on top and put in the fridge to set for at least 2 hours.
Sprinkle with some raw cacao on top to serve.
Love & health,
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