Coconut & Cacao Loaf  LoadingAdd to Favourites list

Orange List 45 mins 12 servings

Nutrition

209 Kcal
13g Fat
23g Carbs
19g Net Carbs
18g Sugars
4g Protein

Gut Healthy Cake

There’s plenty of cake that makes your gut, brain and body happy on the Eat Burn Sleep anti-inflammatory lifestyle.

Healing your psoriasis, endometriosis, candida, Crohn’s, ulcerative colitis, diverticulitis, diabetes, pcos, IBD, depression, GERD, GORD, thyroid, Long Covid, migraines, bloating and gas issues, mouth ulcers, fertility challenges; conditions linked to chronic inflammation – is made delightful on this plan because of the recipes.

In this cake, we are crazy for coconut and medjool dates. Check out the superfood ingredients.

Eat mindfully. Enjoy every single nutritious and delicious mouthful.

Ingredients

  • Chocolate layer:
  • 4 eggs
  • 1.76oz or 50g cocoa powder
  • 1.76oz or 50g coconut sugar
  • 7.05oz or 200g pitted medjool dates in 3 tbsps of hot water
  • 2.82oz or 80g coconut oil
  • 4 tbsps coconut flour
  • 1 tsp bicarbonate soda
  • 1 tbsp arrowroot powder
  • 1 tsp vanilla extract
  • 1 pinch salt
  • Coconut topping:
  • 1.05oz or 30g desiccated coconut
  • 1.05oz or 30g melted coconut oil
  • 5 tbsp or 20g coconut sugar
  • 1 egg white

Directions

  1. Preheat the oven to 175C/350F fan. Place the coconut oil to melt in the oven for 3 minutes.

  2. Place the pitted dates in a food processor with 3 tbsps of hot water. Blend on medium until a paste is formed.

  3. Whisk the eggs with the coconut sugar. Stir the date paste in and mix well.

  4. Add the cocoa powder to the melted coconut oil. Mix slowly until it is well blended. Fold it into the egg mix.

  5. Add the coconut flour, 3 tbsps of water, the arrowroot powder, bicarbonate of soda, pinch of salt, vanilla extract and mix well.

  6. To make the coconut topping, melt the coconut oil for 3 minutes in the oven. Place the desiccated coconut and coconut sugar in a bowl. Add the melted coconut oil and mix. Whisk in the egg white until well combined.

  7. Line a cake pan with coconut oil and baking paper. Pour in the chocolate mixture. Delicately spread the coconut topping on top with a fork.

  8. Bake for 40-45 min at 175 C/ 350 F fan. Let the cake cool down before slicing it. Enjoy!

Storage Tips

The cake keeps up to 5 days in an airtight container. You can cut it into slices, place them on a tray and freeze them for up to 3 months.

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