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Ingredients
Cake
- 2 2/3 cups wholemeal self raising flour
- 1 cup coconut sugar
- 1/4 cup cocoa/cacao powder
- 4 eggs
- 1.5 cups almond milk
- 1 tsp vanilla extract
- 1 tsp instant coffee granules
- 1/4 cup coconut oil melted
Filling
- 1 cup Greek yoghurt
- 2 tsp honey
- 1 cup mixed fresh berries and cherries of choice
- 10 g dark chocolate
Ingredients
Cake
Filling
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Instructions
Cake
- Preheat oven to 180C.
- Line two 22x22cm round cake tins with baking paper, set aside.
- In a large mixing bowl, combine flour, sugar and cocoa/cacao. Mix well to combine.
- Add eggs, milk, vanilla, coffee and coconut oil.
- Using a hand mixer, beat the mixture for 20 seconds or until just combined and thick, scraping down the sides as needed. Do not
- over-mix batter or the cakes will be tough.
- Divide batter evenly between the two lined tins.
- Bake for 30-35 minutes or until a skewer inserted into the middle comes out clean.
- Remove and cool in tins for 10 minutes.
- Remove from tins and transfer to wire racks to cool completely.
Filling
- Combine yoghurt and honey, mix well.
- Once cakes are completely cool, trim tops of cakes to make each even and flat.
- Spread half the yoghurt mix over the top of one cake. Add half the fresh mixed berries on top of the yoghurt.
- Carefully place remaining cake on top of the other to sandwich together.
- Spread remaining yoghurt on top of the cake and add remaining berries.
- Run a vegetable peeler along one side of the dark chocolate over the cake, creating chocolate shavings.
- Slice into 16 pieces – 1 slice is one serve. Store leftovers in an airtight container in the fridge for 3-4 days.
Recipe Notes
251 calories per serve