So, Noah turned one on Thursday (seriously, how did that happen?!) and, to celebrate, Henry and I made THE BEST chocolate cake. We used coconut oil to keep it dairy free, sweetened it with coconut sugar and local honey and made the base from ground almonds. Practically a health food, right?
We made two of these beauties (because #birthday), stacked them together and smothered them in melted chocolate, mixed with a little more coconut oil, and topped with coconut flakes and fresh berries. And it was so good. See?!
Noah’s First Birthday Cake
Serves 8 – 10
2 tbsp honey (maple syrup will also work)
100g coconut sugar
300g ground almonds
2 tbsp raw cacao powder
2 tsp baking powder
100ml coconut oil, melted
120g dairy free, refined sugar free dark chocolate
2 tbsp coconut oil
2 tbsp unsweetened, dried coconut flakes and fresh berries, for topping
You’ll also need two 20cm springform tins, brushed lightly with oil and the bottoms lined with baking parchment.
Preheat the oven to 180 degrees.
Beat together the eggs, honey and coconut sugar until frothy, pale and doubled in volume. I use the whisk attachment on my KitchenAid for this, expect it to take around five minutes. Meanwhile, mix together the ground almonds, baking powder and cacao powder. Add this to the egg mixture, and beat briefly. Add the oil and beat again, until just combined.
Divide the cake batter between the two tins and bake for around 20 minutes until spongy and no longer wobbly in the centre (technical baking terms).
Leave to cool in the tins; while you prepare the topping: melt the chocolate and coconut oil together in a bain marie. Leave to cool a little (it will firm up) and use to sandwich the two cakes together, remembering to remove the parchment before you do so. Spread the remaining icing over the top and sides of the cake and sprinkle with coconut flakes (fun but messy, especially if you enlist the help of a small child). Add the fresh berries just before serving.
I’d love to hear your thoughts if you try this, and feel free to share photos on Instagram (tagged #afterhenry) so I can take a look. Now, I’m off to find a dairy-free carrot cake recipe before my birthday next month…
PS Holland & Barrett stock coconut sugar and oil, and raw cacao. Shipment to France is only £6.99 and they often have sales, so I tend to place a big order for grains, seeds and nut butters etc. every month or so.
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