Recipe by Fitness Forster

Get in the Easter spirit with this delicious Easter Chocolate Cake! The perfect treat to celebrate one of our favourite chocolate-filled holidays!

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  • Serves: 12
  • Prep: 10 minutes
  • Cook: 20 minutes
Metric | Imperial Measurement Conversions


  • 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
  • 140 g Smooth peanut butter (1/4 Cup)
  • 6 teaspoons Natvia
  • 4 tablespoons Cacao
  • 83 g Almond Milk (1/4 Cup)
  • 2 teaspoons Vanilla


  1. Pre-heat oven to 175 degrees centigrade and grease/line a cake tin; pop to one side. �
  2. 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. �
  3. 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. �
  4. 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. �
  5. Store in an airtight container for up to 3 days. Can be frozen for up to one month. �
  • Nutritional Info

    Carbs Pro Fats Energy KJ Calories Serving size
    5.4g 4.1g 13.7g 690 165 64g
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