Mamamuti Celebratory Chocolate Cake

Healthy chocolate cake does exist! This extra special cake may have a few ingredients, but it’s incredibly simple, utterly delicious and easy to make. It is moist, not too sweet, gluten free and kind of fail proof. Perfect for a special occasion. Its the type of cake you can even eat for breakfast! 


250g almond flour/meal
120g tapioca flour
80g fine coconut flour
120g coconut sugar
80g Mamamuti Cacao Powder 
3 teaspoons baking powder
1 teaspoon baking soda
4 eggs
1/2 cup maple syrup
5 tablespoons coconut oil, melted
2 teaspoons natural vanilla essence
2 cups milk (coconut, dairy, almond, oat)

Mamamuti Signature Chocolate Ganache

1/4 cup coconut cream or dairy cream
1/4 cup maple syrup
150g Mamamuti Yin Blend Cacao Paste, chopped


  1. Preheat the oven to 180C.
  2. Grease and line a large loose bottom cake tin.
  3. In a large bowl sift together the almond flour, tapioca flour, coconut flour, coconut sugar, Mamamuti cacao powder, baking powder and baking soda.
  4. In a smaller bowl, whisk together the eggs, maple syrup, coconut oil, vanilla paste and milk. Pour the wet mixture into the dry and stir to combine.
  5. Spoon the cake batter into the prepared cake tin.
  6. Gently tap the tin to spread the mixture evenly and prevent air bubbles.
  7. Place into the oven at 180oC for 50 - 70 minutes until the cake springs back when touched and a skewer comes out clean.

To make the icing...

  1. Heat the coconut cream and maple syrup gently in a small pot. 
  2. Once it is beginning to steam slightly, turn off the heat and add the cacao paste. Gently whisk together until well incorporated, thick and glossy.
  3. Allow to cool slightly before spreading over the completely cooled cake.
  4. Decorate however you desire, with chopped nuts, flowers and fresh or dried fruit.

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