Project Description

Paleo chocolate and courgette cake – Gluten and dairy free

This cake comes and this is my version of it.
Using raw cacao powder increases the antioxidant and magnesium content and if you have a vegetable garden, you’ll probably have a glut of courgettes by now!
The almonds and eggs give it a high protein content so it is filling. The chia seeds add some extra omega 3 and soluble fibre.
Keep in a tupperware box in the fridge once it has cooled.
It has a deliciously fudgy texture which matches well with the sliced strawberries, for a healthy breakfast , snack or desert. This is so quick to make in a food processor. I used my Thermomix.

150g ground almonds
30g raw cacao powder
1/4 tsp himalayan salt
60g coconut palm sugar
2 tbsp coconut oil
2 large eggs
1 tsp vanilla essence
1 heaped tbsp cacao nibs
1 tbsp chia seeds
1 small courgette. grated

Line a small loaf tin approx 10 cm by 20 cm – sides and base.
heat oven gas 5 180C
Put the ground almonds, salt, sugar and cacao powder into the food processor and pulse for a few seconds (TM speed 5 10 secs)
Add in the eggs and oil and vanilla extract and pulse again for a few seconds until mixed (TM speed 6 for 10 secs)
Add the cacao nibs, chia seeds and grated courgette and pulse for a few seconds until mixed (TM speed 2 10 secs)
Pour into the tin and level.
Bake in the centre of the oven for 35/40 minutes, if the top is getting too dark cover with some grease proof paper. Because it has a fudgy texture don’t insert a knife to see if it comes out clean as it wont!  Allow to cool in the tin.