Saturday, 13 December 2014

Dark Chocolate & Pistachio Cake (Paleo)

If you ever catch yourself wondering how delicious healthy can really be, then feast your eyes on this.

Paleo chocolate cake

I mean, isn't it beautiful?

This Dark Chocolate & Pistachio Cake is completely and utterly delicious. Moist, fluffy and chocolatey, it gives you all the flavour of a chocolate cake, but with none of the added guilt. And, really, what's not to love about that?

Chocolate protein cake

However decadent it may seem, this chocolate cake is both a Paleo and gluten-free recipe - it's free from refined sugars, added nasties, and it would be easy to make Vegan and dairy-free too (simply sub the butter for coconut oil, use chia eggs and ditch the casein for more cacao!)

I was lucky enough to be sent a selection of My Protein's incredible products to try, so I made the most of their vanilla micellar casein (fantastic to eat before bedtime, FYI - as if you needed an excuse to eat cake before bed!) to boost my protein intake and keep my muscles fuelled for longer. However, you can top this with whatever you fancy!

I hope you enjoy,

Sam x


chocolate pistachio cake

1 1/2 cups Sukrin almond flour
1/4 cup coconut sugar
5 tbsp Creative Nature cacao
2 tbsp coconut flour
1.5 tsp bicarbonate soda
1/4 cup grass-fed butter, melted
1/2 cup almond milk
2 eggs
1 tbsp Choc Shot
1 tsp vanilla extract

For the ganache:
1/2 cup chocolate Co-Yo coconut yoghurt
1 - 2 scoops Micellar casein (I used My Protein vanilla)
1 tsp vanilla extract
1 tbsp Creative Nature cacao
1 tbsp honey
2 tbsp Choc Shot

Handful pistachios, chopped finely
Seeds one pomegranate

1) Preheat the oven to 180C, then grease and line a springform cake tin. In a large bowl, mix together the almond flour, coconut sugar, cacao, coconut flour and bicarb. In a separate bowl, whisk together the eggs, butter, milk, choc shot and vanilla until smooth and frothy.

2) Gently fold together the wet and dry ingredients (be careful not to overmix), then pour into the cake tin and bake for 20 - 25 minutes, or until cooked through. Set aside to cool.

3) In the meantime, make your frosting by beating together the ingredients until smooth. Taste and sweeten accordingly, and add the protein one scoop at a time - you want to achieve a spreadable consistency.

4) Once the cake has completely cooled, spread over the frosting, then sprinkle over the pomegranates and pistachios. Cut into slices and enjoy!