Gluten Free Blueberry and Lavender Chocolate Cake

Gluten Free Blueberry and Lavender Chocolate Cake

This gorgeous Gluten Free Blueberry and Lavender Chocolate Cake tastes as beautiful as it looks.

Rich in protein and fibre to help stabilise blood sugar levels, this cake makes a healthy afternoon tea treat with a cup of tea. A cup of Bodhi Organic SereniTEA goes particularly well with this recipe.

Blueberries are a wonderful source of potent antioxidants called anthocynanins that help protect the body against free radical damage, which is linked to the development of chronic diseases like cardiovascular disease, and premature ageing.

Lavender has a lovely soothing effect on the body, aiding relaxation and helping induce sleep.

Raw cacao is an excellent source of polyphenols that help support cardiovascular health by lowering cholesterol levels and reducing blood pressure. Cacao is also a good source of magnesium, calcium and zinc.

 

Gluten Free Blueberry and Lavender Chocolate Cake


½ cups raw cacao
2 ½ cups almond meal
1 tsp baking powder
½ cup cold pressed coconut oil
1 tsp vanilla bean paste or extract
3 organic eggs
½ cup milk of choice
½ cup raw organic honey
Lavender Cream:
250mls organic cream
½ tsp dried lavender
½ tsp vanilla bean paste or extract
1 tsp raw organic honey
Topping:
180g good quality dark chocolate
1 heap tablespoon cold pressed coconut oil
1 heap tablespoon cold pressed coconut oil
Punnet blueberries
Dried or fresh lavender for decoration


Method:

1. Preheat the oven to 160*C.

2. Place the cream and lavender in a small saucepan over medium heat and simmer for 3 minutes. Then place in the fridge for at least an hour and then press cream through a sieve or strainer to remove lavender buds. Beat the cream with vanilla and honey and then keep in the fridge until your cake has cooled.

3. Place all cake ingredients in your food processor and blend until well combined. Pour half your mixture into a small round cake tin, lined with baking paper. Bake for 45 minutes, until a skewer comes out cleanly from the centre. Place on a cooling rack and then bake the other half of your mixture for the same amount of time.

4. Once both cakes have cooled completely, top one half with cream, then also top with some blueberries, then place the other cake half on top.

5. Now melt your chocolate with a heap tablespoon of coconut oil. Then pour the melted chocolate over the top, so it starts to drip down the sides of your cake.

5. Wait until your chocolate sets and then decorate your cake with fresh lavender and blueberries. Then enjoy!!

 

By Lisa Guy, naturopath, founder of Bodhi Organic Tea

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Lisa Guy

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