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April 06, 2021 3 min read

Decadent Chocolate Birthday Cake Recipe

We wanted to celebrate our 10th birthday with this tasty recipe that everyone can enjoy!

What better way to celebrate 10 years of Amazing Oils than to eat cake?

That's right, this month marks our 10th birthday!

Here at Amazing Oils, we love to celebrate and we obviously needed a birthday cake! We have many different dietary requirements amongst our staff (gluten free and vegan to name a couple), so the challenge was to create a cake for everyone to enjoy!

And we think this recipe is just perfect.

It has a beautiful rich chocolate flavour, and although it is completely flourless, GF, vegan and refined-sugar free, it tastes incredibly decadent!

Cake that makes you feel AMAZING?

Want to eat cake and feel good afterwards?

This recipe is perfect for you!

It is the epitome of a guilt-free dessert.

Ingredients in this recipe that are high in magnesium are raw cacao powder and blueberries.

This recipe iscompletely flourless, gluten free, refined-sugar free and vegan! Yay!

Raw Organic Cacao is one of the highest plant-based sources of magnesium!

HEALTHY CHOCOLATE (BIRTHDAY) CAKE

Serves approx 15-20 people Flourless, Gluten Free,Refined Sugar Free, Vegan

INGREDIENTS

Cake

2 cups frozen blueberries, defrosted
3/4 cup raw cacao powder
1/2 cup cocoa powder
1 cup coconut sugar
1.5 tbsp baking powder
2 tsp vanilla extract

Icing

400ml coconut cream can, chilled for 24 hours in fridge
1/4 cup maple syrup
1 tsp vanilla

Toppings

1/4 cup desiccated coconut
4-5 defrosted blueberries
fresh berries for decorating (e.g. blueberries and raspberries)

METHOD

Cake

Preheat oven to 180 degrees
In a bowl, mix cacao powder, cocoa powder, coconut sugar and baking powder together
In a blender/food processor, blend the defrosted blueberries into a puree
Add blueberry puree and vanilla into the dry mix
Whisk until everything is combined and no lumps remain
Line a 6-8 inch baking tin with parchment paper. The larger your tin, the thinner the cake will be. We actually used a 9 inch baking tin and made the recipe 3 times to create 3 seperate layers, but each layer was quite thin.
Bake for 25 minutes at 180 degrees
Let the cake cool for 20-30 minutes before taking it out of the tin. This cake is very delicate and not easily manoeuvred, so try to avoid picking up as it does break easy (we leant the hard way!). You can chill the cake first to help it firm up.
Once the cake has been fully chilled, it is ready to be decorated. If you are doing the same as us and making multiple layers, make sure each layer is fully cooled down so it won't melt the icing.

Icing

Make sure coconut cream (not coconut milk) can has been chilled for 24 hours minimum.
Spoon out the hardened cream from the top of the can into a bowl or mixing machine. After a while you will start to see the water portion at the bottom - do not use this part.
Add in maple syrup and vanilla
Beat until mixture turns fluffy and holds form. Depending on your mixer, it should take about 7 minutes. Be careful not to over beat!
Refrigerate until your cake is cool and ready to be iced!
If you are layering your cake, use this coconut icing mix in between the layers to hold them together
Spread icing over top and sides of cake. It doesn't have to be perfect, just work it until you are happy with the final look.

Toppings

Put the desiccated coconut into a bowl with the defrosted blueberries. Using a spoon or your fingers, work the purple colour through the coconut.
Sprinkle this on top of cake wherever you like - we went around the edge with it.
Place any further toppers on now
Keep refrigerated until ready to serve!