Aduna Super Cacao cake recipe

Healthy Easter Super Cacao Cake

Surrounded by chocolate, it can sometimes feel like healthy Easter recipes may not be easy to come by – but you can have your cake and eat it courtesy of our lovely friends at Aduna! Packed with tasty and healthier ‘superfood’ ingredients, this decadent chocolate cake is a great choice for special occasions. Decorated with tiny marzipan eggs, it’s perfect for Easter but the recipe can be adapted for any event – and it can easily be made gluten free or vegan.

Serves 10-12
*Suitable for vegans if used without the honey

1/2 cup Aduna Super-Cacao Powder
1 1/2 cups diced, cooked and cooled sweet potato
1/2 cup maple syrup
1 cup + 2 tbsp water
1 tbsp vanilla extract
1/2 cup
2/3 cups coconut sugar
2 cups spelt or coconut flour
2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt 

Chocolate Mousse Filling:
2 tbsp Aduna Super-Cacao Powder
2x 160ml cans coconut cream OR cream removed from 2 x 400g cans refrigerated coconut milk
2 tbsp maple syrup
100g 70% dark chocolate, chopped

Chocolate Ganache:
100g dark chocolate, chopped
1/2 cup coconut milk

Marzipan Eggs:
50g (1/2 cup) ground almonds
1 1/2 tbsp honey* or agave
A few drops almond extract & vanilla extract
Fruit/vegetable powders for natural colouring (such as strawberry powder, Aduna Moringa Superleaf powder or beetroot)

Toasted coconut, for decoration.

Cake: Preheat your oven to 180C/350F and lightly grease 2 x 8″ round cake pans with coconut oil. Place the cooked sweet potato, maple syrup, water and vanilla in a high-powered blender or food processor and blend until smooth. Sieve the flour, salt, super cacao, baking powder and baking soda into a large bowl. Stir in the coconut sugar until well combined. Add the sweet potato mixture and mix until just combined. Pour into the prepared tins and bake for 20-22 minutes. Leave to cool fully before removing from tins and topping.

Chocolate Mousse Filling: Using an electric or hand whisk, beat the coconut cream until fluffy. Melt the dark chocolate in a bowl over a pan of boiling water and add to the cream, along with the maple syrup. Mix gently to combine and refrigerate for 20 minutes to thicken. Sandwich the 2 cooled cake layers together with the chocolate mousse. 

For the Chocolate Ganache: Heat the coconut milk in a small pan, until steaming hot but not boiling. Remove it from the heat, add the chopped chocolate and stir to melt. Leave for 15 minutes to thicken – it should be pourable but not too runny. Pour ganache over the cake and spread evenly. Top with toasted coconut and the marzipan eggs (use a little spare ganache to stick the eggs in place).

For the Marzipan Eggs: Add the ground almonds and honey* to a food processor and process briefly until it comes together when pressed between finger and thumb. Divide into 3 and add a little of your fruit/vegetable powders to colour how you’d like. Roll into 15-20 small egg shapes and refrigerate until ready to use.

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