Naked Chocolate Cake
Prep 0 hours
Cook 0 hours
Ready-in 0 hours


1/2 cup cacao or good quality cocoa powder
1/2 cup coconut flour
2 1/2 teaspoons baking powder (GF if you are gluten intolerant)
1/2 teaspoon ground cinnamon
Pinch of sea salt
6 eggs
1/2 cup honey or maple syrup
1/2 cup olive oil (or coconut oil, macadamia oil)
1/2 cup coconut milk
1 teaspoon vanilla paste or 2 teaspoons vanilla extract (not vanilla essence)


  1. Preheat oven to 160 degrees
  2. Combine the cocoa. coconut flour, baking powder, cinnamon and sea salt into a mixing bowl
  3. Add the eggs, honey/maple syrup, vanilla coconut milk and oil
  4. Mix well with a whisk until smooth and combined
  5. Pour into a 20cm baking tin lined with baking paper
  6. Bake cake for approx 55-60 minutes until cooked through and skewer inserted into the centre of the cake comes out clean. Best to test cake at 45 minutes to make sure. If needed, cover with foil for last 10 minutes cooking to prevent edges from burning.
  7. Remove from oven and cool
  8. picture shows iced with chocolate ganache, which can be made from 70% dark choc mixed with natural yoghurt instead of the traditional chocolate, butter and cream used for ganaches