Probably one of the healthiest chocolate cakes you can eat, most of the time when I’m recipe testing, some of my inspirational recipes look amazing but they don’t fit into my style of healthy eating, so I take elements of the recipe and add or reduce, or omit to get the healthy end result, it’s pretty clear that this is not one of them, the only thing I have changed was the cocoa powder for cacao, apart from that this cake is amazing, it’s rich and indulgent, but healthy, didn’t think you could use those two words together! Anna Jones, you nailed it with this one!


      Recipe by The Exploration of Food

      Original recipe taken from Anna Jones – A modern way to eat.


      • 125g coconut oil

      • 150ml maple syrup

      • 100g white spelt flour

      • 150g ground almonds

      • 100g cacao powder

      • 1 teaspoon of vanilla extract

      • 2 tsp baking powder

      • 1 ripe banana

      • pinch of salt

      • 200ml milk of your choice /dairy or plant

      • The Icing
      • 3 tbls of set honey

      • 3 tbls of cacao powder

      • 1 tbls of vanilla essence

      • 1 tin 400ml Coconut milk

      • The Chocolate Glaze
      • 60 ml Milk

      • 100g dark chocolate

      • The Decoration
      • Handful of frozen mixed berries, or whatever fruit you fancy.


      • preheat the oven to 180c – 350f
      • Prepare your tin for the cake by greasing and line the base with baking paper.
      • Melt the coconut in a pan over a low heat, add the maple syrup and vanilla extract and mix.
      • Combine the flour, almonds, cacao, baking powder, salt in a bowl, mix well.
      • In a seperate bowl mash the banana, then add the milk, and mix well, set aside
      • Make a well in the flour mix and pour in the coconut oil mixture, then the banana and milk and mix well.
      • Once mixed pour the batter into your cake tin and bake for 35-40 min, check after 35 min to see if the cake is firm and a skewer comes out clean. once cooked remove and allow to cool completely before slicing in half
      • Take the tin of coconut cream from the fridge and using the creamy part on the top add to a bowl along with the rest of the icing ingredients and whisk until thick, place the bowl in the fridge until ready.
      • Once the cake has cooled enough, slice the cake in half, put the top one to the side and with the icing from the fridge coat the bottom layer and then add the top layer back on. At this point you can sit the cake on your cake stand or plate.
      • Heat the milk for the chocolate glaze in a pan until it just simmering, then removed from the heat, add the chocolate pieces and stir until you have a smooth chocolate glaze.
      • Pour the chocolate glaze over the cake, making sure to cover the top, add your fruit to the cake and set back in the fridge to cool and for the glaze to set.