Recipe: Indulgent Chocolate Drizzle Nut Cake

Lisa P.

Now is a great time to experiment in the kitchen—try some new recipes or give baking a go. Check out the recipes area of our blog for palate-pleasing savory soups, salads, desserts, and more! Here’s a recipe for a rich, indulgent, and healthy cake that will be a treat for your whole family (as long as nobody around you has a nut or gluten allergy)!

Ingredients

Wet ingredients: Combine the following in one medium sized mixing bowl.

3/4 cup hot water
1 cup maple syrup
3 Tbs peanut butter
2/3 cup ghee
1 tsp. freshly squeezed lemon, lime, or orange juice

Dry ingredients: Sift together the following in a larger bowl.

2 cups whole wheat flour
3–4 Tbs arrowroot powder
1/2 tsp salt
Any one of these ingredients:
½ tsp ground coriander
½ tsp vanilla extract
½ tsp lemon or lime rind, grated
½ Tbs candied ginger, chopped
½ cup roughly ground nuts (choose from walnuts, sunflower seeds, almonds, etc.)

Ganache

50–75 grams of natural, organic chocolate
1-2 Tbs ghee
Handful of coconut (optional)
Dried fruits and nuts for decorating (optional)

Instructions

Gently fold the dry ingredients into the wet ones until combined well. Line a round cake pan with parchment paper and pour the batter into it. Bake at 350° F for 45–55 minutes. Cool for 10–20 minutes, and then remove from pan onto cooling rack.

Melt a little bit of ghee with 50–75 grams of natural, organic chocolate in a small mixing bowl that is resting in a pan of hot water on top of the stove. You can also add a handful of coconut. This will be your ganache, a sweet glaze to cover the cake.

Pour your ganache on the cake and using a spatula, spread it evenly in a thin layer. Decorate your cake with dried fruits (raisins, apricots, cranberries, etc.), soaked almonds or other nuts, coconut, or any decoration that sounds delicious to you. Serve as-is or with ice cream.

Enjoy!

Oct 25 - Oct 27, 2024