Incredibly Decadent Chocolate Cake


This cake, oh THIS cake. It was trialled by many at a loved ones birthday party as you will see below, and I have been asked to share the recipe by nearly all of those that got a taste, and all those that saw any photo of it. So here it is! Nick (the birthday boy) LOVES maple syrup, so of course I was going to please his taste buds the best I could and use this to sweeten it, and it worked tremendously. If you cannot tolerate sugar for any reason, you can easily swap the sweetener for stevia if you prefer.


PLEASE NOTE: The below recipe makes one cake, if you would like the two layered cake, you will need to double the cake ingredients and bake in two seperate cake tins. The icing makes the perfect amount for the 2 layered cake. If you are making one layer, it is good to make the same amount as listed here, and just have extra to store in your fridge or drizzle over as you are serving each individual piece.


3 cups almond meal (preferably activated)

¼ cup coconut flour

½ cup cacao powder

4 eggs

3 teaspoons vanilla essence

1 teaspoon bicarbonate soda (I use Bob’s Red Mill which you can find HERE)

1 tablespoon apple cider vinegar

½ cup coconut oil OR 1/4 cup coconut oil and 1/4 cup cacao butter

1 cup coconut cream

¾ cup maple syrup or use stevia to taste for sugar free

Pinch of salt  


  1. Preheat your oven to 180 degrees Celcius.

  2. Combine all ingredients in your blender or bowl and mix well until fully combined.

  3. Scoop into a lined cake tin, and place in the oven for 30-40 minutes or until a skewer or knife comes out clean.

  4. Remove from the oven and allow to cool on your bench top.


Incredibly Decadent Chocolate Icing

NOTE: You will have a generous amount of the below, so store the remaining in your fridge if you do not use it all and drizzle more over as serving, or halve the recipe for less. It is the perfect amount for the 2 layered cake as pictured.


1 cup thick coconut cream (I use the Ayam brand)

1/4 cup coconut oil

1/4 cup cacao butter

4 1/2 tablespoons cacao powder

110g avocado flesh (1 medium avocado)

Roughly 1/4 cup maple syrup, or use stevia to taste - please add sweetness to taste as you and/or your audience may require more as all tastebuds with chocolate vary!

2 teaspoons vanilla essence


  1. Melt down the coconut oil and cacao butter, and then blend all ingredients together until well combined.

  2. Taste the mixture to ensure there is enough sweetness for you and your audience, and adjust if required.

  3. Allow to cool just slightly before drizzling it over the cake. This will allow it to not thicken slightly and to ensure it does not drizzle all the way off.

  4. Drizzle over the cake once the cake has slightly cooled, and if you are doing another cake layer, simply place the other layer on top, and then drizzle again over the top layer. Set in the fridge for the effect as shown in the photo.

  5. Enjoy every, delicious and incredibly decadent mouthful!


The beauties, Nick Broadhurst and Melissa Ambrosini at Nick’s 40th xxx

Sheridan Williamson