Servings: Make one cake | Prep time: 30 min | Baking time: 45 min
This delicious cake is moreish and does not contain inflammatory ingredients such as refined sugar, processed seed oils and dairy.
Refined sugar and dairy-free
Cake Ingredients:
- 2 cups of seedless raisins
- 1 1/2 cups water
- 3/4 cup brewed honeybush or rooibos tea
- 6 tablespoons cocoa powder
- 2 1/4 cups stoneground flour
- 1 1/2 teaspoons bicarbonate of soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon Himalayan rock salt
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 tablespoon balsamic vinegar
Topping Ingredients:
- 1 can coconut cream
- 3 tablespoons cornflour
- 2 tablespoons honey
- 1 teaspoon vanilla
- 1 cup fine desiccated coconut
Method (Cake):
- In a small pot, boil raisins in 1 1/2 cups of water until soft, approximately 5 minutes.
- While the raisins are softening, brew 3/4 cup tea. Once the raisins are soft, strain and add the remaining raisin water to the hot tea.
- In a blender or with a stick blended blitz the raisins to a pulp.
- Dissolve cocoa in hot tea and keep aside.
- Combine all the dry ingredients in a mixing bowl.
- In a separate large mixing bowl, whisk eggs and the raisins. Add balsamic vinegar and vanilla to egg mixture.
- Add the dry ingredients to the egg mixture and combine.
- Add tea with dissolved cocoa to the mixture and mix well with a spatula.
- Lightly grease a cake tin and pour the cake mixture into it.
- Bake at 180C for approximately 45 minutes, until a testing knife comes out clean.
- Allow to cool, before removing from the tin to add frosting.
Method (Topping):
- Whisk cornflour and coconut cream together.
- Heat on the stove top and keep whisking until mixture thickens.
- Remove from heat and add honey and vanilla.
- Stir in desiccated coconut and let cool before decorating cooled cake.
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