This naked chocolate cake recipe by The Healthy Chef is one of my favourites.


For the cake

1/2 cup unsweetened dark cocoa powder

1/2 cup coconut flour

2 1/2 teaspoons gluten free baking powder

1/2 teaspoon cinnamon

pinch of sea salt

6 organic eggs

1/2 cup raw honey

1/2 cup extra virgin olive oil

1/2 cup coconut milk

1 teaspoon vanilla bean paste (or vanilla essence)

For the ganache

250g good quality dark chocolate chopped (70-85% Lindt is recommended)

250ml coconut cream

pinch of salt

*NOTE The basic ratio for ganache is 1 part dark chocolate to 1 part cream.


For the cake

  • Preheat oven to 160 degrees celsius.
  • Combine the cocoa, baking powder, coconut flour, cinnamon and sea salt into a mixing bowl.
  • Add the eggs, honey, vanilla, coconut milk and olive oil.
  • Mix well until smooth and combined – a whisk works well for this.
  • Pour into a 20cm baking tin lined with baking paper.
  • Bake the cake for 55-60 minutes or until cooked through. Test after 45  minutes as oven temperatures often vary.
  • Remove from the oven and let cool.

For the Ganache

  • Chop the chocolate finely.
  • Pour the coconut cream into a pot over a medium heat and simmer until just before boiling- do not boil.
  • Remove the pro from the heat.
  • Add the chocolate to the coconut cream and add a pinch of salt.
  • Stand for 3 minutes without stirring.
  • Stir gently until smooth after 2 minutes- you don’t want to overwork the ganache and the mix should look glossy and smooth.
  • Cool your ganache at room temperature then spread it over the top of your cake.
  • Store ganache at room temperature in a cool place for up to 2 days and covered in the fridge for up to 2 weeks.