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pieces
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Ingredients
Cake
- 3/4 cup olive oil
- 1/2 cup Natvia
- 1/4 cup honey
- 3 eggs beaten
- 8 tbsp coconut cream
- 1.5 cups wholemeal self raising flour
- 1 tsp baking powder
- 4 tbsp raw cacoa powder
- 1 tsp vanilla extract
Icing
- 2 cups Greek yoghurt
- 250 grams strawberries trimmed and pureed
- 2 tbsp honey
Ingredients
Cake
Icing
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Instructions
- Note: 12-24 hours prior to making the cake, start to prepare the icing. Mix together yoghurt, pureed strawberries and the two tablespoons of honey, and spoon into a colander lined with a couple of layers of muslin. Place colander over a bowl and refrigerate until a thick consistency.
- Preheat oven to 175C and line a cake tin with baking paper.
- Pour oil and Natvia into a mixing bowl and whisk until slightly frothy.
- Add eggs, vanilla extract, honey, baking powder and coconut cream, and mix well.
- Slowly stir in sifted flour and cacao until well combined. If mixture is too dry, add another tablespoon of coconut cream.
- Spoon mixture into tin and bake for 18 minutes or until a skewer inserted into the centre comes out clean.
- Remove and allow to cool on a wire rack. Once cooled, remove yoghurt mixture from the fridge and check flavour, adding additional sweetener if required. Spoon yoghurt mixture over the cake or use a piping bag.
- Cooking tip: If you haven’t had time to drain the yoghurt and strawberry mixture, you could substitute the yoghurt for reduced-fat cream cheese.
Recipe Notes
225 calories per serve