This recipe is such an easy one to whip up and have in the oven in just a few minutes. The cake is moist, perfect for frosting as a naked cake or go the fully clothed version and frost it from top to toe!! It works equally well as cupcakes. This recipe comes from Sarah, who has her own blog Pursue What is Lovely and she is growing a collection of recipes on there quite steadily. Go check it out!
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- 120 Grams Butter cubed, or coconut oil BUY
- 280 Grams Honey BUY
- 1 Teaspoon Vanilla Bean Paste BUY
- 6 eggs
- 40 Grams Cacao Powder or unsweetened cocoa BUY
- 60 Grams Coconut Flour BUY
- 1/2 Teaspoon baking soda
- 1/2 Teaspoon Pink Salt Flakes BUY
- 2 Batches Chocolate Buttercream Recipe
- flowers such as lavender, or other edible flowers to decorate
Preheat oven to 170ºC. Grease and line a 22cm springform cake tin.
Place butter into Thermomix bowl and melt 2-3 min/50ºC/speed 1-2.
Add honey, vanilla and eggs and mix 5 sec/speed 5.
Add cocoa, coconut flour, baking soda and salt and mix 5 sec/speed 4. Scrape sides of Thermomix bowl and mix 5 sec/speed 4.
Pour cake mix into cake tin and bake 40-50 mins until a skewer inserted comes out clean.
Split the cake and frost and decorate as video for the Chocolate Buttercream directs.
Alternatively, bake as cupcakes (makes approx 1 dozen) for 20-25 minutes.
This recipe can easily be doubled and cooked in two cake tins. It makes a gorgeous naked cake decorated with the refined sugar free Chocolate Buttercream Icing.