Easter Chocolate Cake
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Serves: 12
Prep: 10 minutes
Cook: 20 minutes
Ingredients
CAKE
50 g Plain Flour (3/4 Cup)
95 g Natvia (1/2 Cup)
33 g Cacao (1/3 Cup)
1 teaspoon Baking Powder
Pinch of salt
1 Egg
72 g Coconut oil, melted (1/4 Cup)
78 g Water (1/3 Cup)
83 g Almond Milk (1/3 Cup)
1 teaspoon Vanilla
FROSTING
140 g Smooth peanut butter (1/4 Cup)
6 teaspoon Natvia
4 tablespoon Cacao
83 g Almond Milk (1/4 Cup)
2 teaspoon Vanilla
Method
- Pre-heat oven to 175 degrees centigrade and grease/line a cake tin; pop to one side. �
- Starting with your cake- mix all dry ingredients in a bowl until well combined. In a sperate bowl mix egg, milk, oil and vanilla. Once mixed add water. �
- Pour the wet mixture into the dry and mix well to ensure a smooth mixture is formed. Pour into your cake tin and bake for 18-20 minutes. �Remove from the oven and leave to cool completely. �
- Once completely cool, mix all frosting ingredients together and spread over the top of your cake. Decorate with chocolate mini-eggs or with any other Easter themed decorations. �
- Store in an airtight container for up to 3 days. Can be frozen for up to one month. �
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 5.4g | 4.1g | 13.7g | 690 | 165 | 64g |
