So I know that you guys love my recipes because lots of you have cut out dairy/gluten/soy/refined sugar, but I do get a lot of requests for nut free recipes too. More and more people seem to be intolerant or allergic to nuts, and I don’t believe in excluding people, so I knew it was about time to hit you up with a nut free recipe that would blow your minds.
I wanted to create something that could become a staple in every nut-free household, and nothing seemed more ‘staple’ than a chocolate cake, so guys, this one is for you. It’s so delicious and rich, with the most divine creamy frosting, so whether you’ve got something to celebrate or not, you’ll be celebrating once you crack into this cake!
I first made this for the birthday of a very good friend of mine who’s husband unfortunately can’t eat nuts. Whenever I normally bring her things (which tend to be on the nutty side) his poor face always drops when I say that he might want to keep his distance. Well it may as well have been his birthday the way he jumped for joy when I told him this cake wasn’t actually out of bounds. Although my friend perhaps wasn’t so chuffed as I think she would have been quite happy not to have had to share it. You just can’t win them all I guess!
Makes one 8″ cake, double up for two layers or use two 4″ cake tins
- 1/2 cup oats
- 1/4 cup buckwheat flour
- 1 cup cacao powder
- 1 cup medjool dates
- 1/2 cup tahini
- 1 cup coconut milk (from a carton, not a tin)
- 3/4 cup maple syrup
- 1/2 cup coconut oil
For the frosting
- 1 ripe banana
- 1 ripe avocado
- 1/3 cup cacao powder
- 4 medjool dates
- 3 tbsp coconut oil, melted
Preheat your oven to 180C. Place the oats in a food processor, whizz for a minute until they form a flour, then add in the other ingredients and continue to blend for around 2 minutes until you have a thick, smooth, chocolatey batter. Spoon this into an 8″ cake tin and bake for 25 minutes or until a skewer inserted comes out clean.
Leave the cake to cool completely before you make the frosting. To do this, simply place the ingredients in a food processor or blender and blend for around a minute until they become a smooth and creamy frosting. Slather it over your cake and dig in!
Love, Mrs H xx