Chocolate Soft Cake  LoadingAdd to Favourites list

Orange List 12 servings


195 Kcal
13g Fat
17g Carbs
15g Net Carbs
13g Sugars
5g Protein

Chocolate Soft Cake

Hard to imagine, I know, but ingredients that contribute to reducing inflammation will essentially aid in weight loss.

When the result is so delicious, it is hard to believe that this dessert also delivers iron, magnesium, potassium, zinc, calcium, fiber, vitamin C, E – and so on!

Fighting inflammatory disease, lowering cholesterol, and keeping muscles and joints healthy. Strengthening bones and teeth and protecting eye health.

Protecting from cell and tissue damage and the heart, improving blood vessel functioning and blood sugar leveling. Brain health is improved, too.

There is an array of health benefits other than weight loss when you are eating the Eat Burn Sleep way. Not to mention delighting the taste buds!


  • 4 eggs
  • 1 cup or 100g of ground almonds
  • 3/4 cup or 150g of coconut sugar
  • 1/2 cup or 50g of cacao powder
  • 1/3 cup or 70g of melted coconut oil
  • 1 tbsp of arrowroot powder
  • 1 tsp of bicarbonate of soda
  • 1 tsp of vanilla extract
  • 1 tbsp of coffee extract or 1 espresso shot
  • 2 tbsp of plant based milk


  1. Preheat your oven at 350 F / 175 C (fan oven) and crack your eggs, separately the whites and the yolks.

  2. Whisk the egg whites until they form stiff peaks, and set aside.

  3. Melt the coconut oil and set aside for it to cool down a bit.

  4. Whisk the yolks and coconut sugar for about 3 minutes, or until you get a very pale and fluffy consistency. Add the ground almonds and mix well.

  5. Stir the cacao powder into the coconut oil and add to the egg and sugar mix. Add the vanilla extract, coffee extract, arrowroot powder, bicarbonate of soda, and vegan milk. Mix well.

  6. For the last step, fold the egg whites into the chocolate mix, starting with a small amount and adding the rest progressively.
    Make sure the mixture is well combined but do not overdo it so the cake stays fluffy.

  7. Pour the mixture into a round cake pan and bake for 25 to 30 minutes.

  8. Let it cool down before dusting over some cacao powder to decorate.

Storage Tips

This cake keeps in the fridge or at room temperature in a sealed container for up to 5 days

Explore More Recipes

Roasted Eggplant With Sun-dried Tomato Pesto

55 mins
LoadingAdd to Favourites list

Sesame & Sumac Lamb Chops

1 Hr
LoadingAdd to Favourites list

Summer Pudding

5 mins

Chicken Bone Broth

8 Hr