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This Cooking Tutorial guides shows you how to make a moist chocolate cake in under 10minutes (without baking time). Jaimielle shares her go favourite go to recipe that tastes AMAZING…..even without the refined sugar, flour or traditional icing. We promise this is going to be a staple in your household! *Top with unwrapped easter eggs for Easter Sunday! Put on your favourite tunes, and enjoy cooking along with Jaimielle as she shares her all time favourite chocolate cake recipe. —————————————————————————————————————– Start enjoying 1:1 Health and Wellbeing Coaching, or Group Health and Wellbeing Coaching with Jaimielle and Pete Jacobs today. Contact email@example.com to start living like you deserve. Jaimielle Jacobs of Live Your Own Fit Health Wellbeing & Performance guides you through a tasty Cooking Tutorial. ————————————————————————————————————– Live Your Own Fit is a Health Wellbeing and Performance Company founded by husband and wife duo Pete and Jaimielle Jacobs. Pete is a Performance Consultant and Triathlete Ironman World Champion Pete Jacobs. Jaimielle is a Health Expert and Triathlete Champion Jaimielle Jacobs. Their mission is to help you create the mind, body, and fitness you deserve through simple lifestyle changes.
This healthier spin on Chocolate Mud Cake from Jaimielle Jacobs is gluten free, refined sugar free and dairy free. Jaimielle loves creating tasty recipes without the traditional sugar and flour overload. Here, almond flour is used in place of plain or self raising flour, with 3 tbs of honey being used in place of the original sugar option. Jaimielle believes nourishing ourselves with a balanced approach to food, without anxiety or guilt is goal number one, so she optimises nutrient density where ever she can, without forgoing the taste factor. Enjoy!
3 Eggs, whisked
1 1/2 cups Almond Flour
1/2 cup Cocoa Powder
1/2 cup Dark Chocolate Chips
1/4 cup Coconut Cream
3 Tbs Honey
1. Preheat oven to 180 degrees, and line cake tin with baking paper.
2. Whisk eggs in a bowl, adding all remaining ingredients. Mix well with a wooden spoon until combined.
3. Pour half the mixture into the lined cake tin, then sprinkle extra choc chips evenly onto mixture, continue to pour remaining cake mixture in, using a spatula if need be.
4. Cook for 30minutes or until slightly browned on top. You can insert a sharp knife into the middle of the cake to test if cooked through. If knife comes out wet then cook for a further 5minutes and check again.
Note: For Easter festivities place unwrapped easter eggs on top cake, then drizzle icing mixture of top and place in fridge until icing goes hard.
SERVE WITH LOVE: Serve with whipped cream or coconut yoghurt.