Clean vegan chocolate ganache cake


I still can’t get enough of chocolate cake. It’s becoming a real problem. I wake up thinking about chocolate and whatever incredibly complex dream I’ve just had. I go to bed at night wondering if my levels of chocolate consumption that day have been high enough. (They never have.)


I have two boxes of chocolate hifi bars, hot chocolate syrup and chocolate milk straws but nothing is hitting the spot, close to stuffing my face with a whole bar. I tried out this chocolate ganache cake with the idea of eating most of it straight out of the tin. It’s really easy to make and so satisfying to just cut up into slices and stare at its chocolatey goodness. It’s also super healthy for you too! I would recommend trying this recipe out if you love the taste of cacao and you’re after a health hit as well as chocolate one. Two birds, one cake and all that.


Recipe: Chocolate ganache cake – makes 1 cakeĀ 


  • 1 cal coconut oil spray
  • 3 ripe avocados
  • 6 tbsp peanut butter
  • 6 tbsp raw cacao powder/cocoa powder if you prefer
  • 10 tbsp maple syrup
  • 140g ground almonds
  • 3 tbsp chia seeds



Preheat the oven to 180 (160 fan) and cover your cake tin with 1 cal spray and rub all over.

Scoop the avocado out of the skins and mush it all together a bit. Blend with a blender or food processor to get it nice and creamy. Add the rest of the ingredients, blending between each one to make sure everything is well mixed and smooth.

Put all this batter into the tin and level out, ready for baking. The cake should need about 30 minutes in the oven, but keep checking it until you can stick a knife in and it comes out clean.

Once it’s cooked, leave your cake in the tin to cool and bind together properly for at least 20 minutes before turning out onto a cooling rack and cutting into slices if prefered. You could also just eat the entire thing with no one noticing. What cake? I didn’t see a cake anywhere.

This cake is lovely on it’s own or with a cheeky bit of cream or ice cream.


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