01 02 03 The Princess and The Pickle: A Postcard From The Kitchen: Cacao & Ginger Cake 04 05 15 16 19 20 21 22 23 24 25 26 27 28 31 32 33

A Postcard From The Kitchen: Cacao & Ginger Cake


100g raw cacao powder
250g almond butter (I used Pip & Nut Coconut Almond Butter)
4 tablespoons coconut flour
2-3 tablespoons ground ginger (or you could use grated fresh ginger)
2-3 tablespoons stevia (or you could use Sweet Freedom Fruit Syrup or pure honey)
1 teaspoon baking powder
3 eggs 

Optional extras:
Oats (I used one sachet of Fuel Protioats)
2-3 tablespoons superfood powder (I used Bioglan Supergreens Cacao Boost)
2-3 tablespoons seeds (I used Bioglan Chia & Flax)

I threw all the ingredients into a mixing bowl then transferred to a cake tin (greased using coconut oil) and baked for around 25 minutes.  Then cooled and cut into small squares (you don't need massive slices of this - it has a very rich, slightly bitter taste due the raw cacao and lack of sugar, but that's great if you're a dark chocolate fan like me!)

This also works well as a warm, slow-cooked pudding.  Cook on low for 2-3 hours and in the last 20 minutes  or so, make a hole in the centre of the pudding and fill with blocks of dark chocolate to melt.

Slow cooked chocolate pudding - definitely making this more often!
A photo posted by Helen (@leilajophotos) on

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