This delicious cake is full of healthy ingredients making it a wonderful choice to serve for family and friends during the holidays or anytime you’re feeling inspired to make something wonderful.
Tip We have added organic icing sugar/powdered sugar to the drizzle to thicken it and make it more like a frosting. If you prefer not to use icing sugar you can omit it and add 1 – 2 tbsp maple syrup (to taste) to sweeten the drizzle, however it will be a lot runnier. Dried rose petals look great but you can also use other dried flowers like marigolds and butterfly pea flowers, flowers really make the top of the cake look special.
Note To make 1 chia egg for this recipe mix 1 tbsp finely ground chia seeds with 2 tbsp water and stir well. Then allow to thicken for at least 15 minutes before using.
Serves 8 – 10
Prep Time 25 – 30 minutes
Baking Time 45 – 55 minutes
Ingredients
- 2 cups self-rising flour or self-rising gluten-free flour
- 1 cup coconut sugar or organic brown sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp all spice (optional).
Wet Ingredients
- 1 chia seed egg (see Note)
- ¾ cup coconut milk or non-dairy milk of choice
- ¼ cup molasses or coconut syrup
- 1 tbsp lemon juice or apple cider vinegar
- 1½ tsp vanilla essence/extract
- 1/3 cup melted coconut oil
- 2 tsp fresh grated turmeric or 1 tsp ground turmeric (to taste)
- 2 tsp grated fresh ginger or 1½ tsp ground ginger (to taste).
Acai Blueberry Drizzle Ingredients
- ¼ cup blueberries
- 8 raspberries
- 2 tbsp coconut cream (use the thick part at the top of the can)
- 2 tbsp acai powder
- ¾ cup organic icing sugar.
Optional Toppings
- Fresh fig pieces
- Blueberries
- Coco nibs
- Chopped pistachios or other nuts
- Shredded coconut
- Dried rose petals or other dried flowers.
Method
- Preheat oven to 160C/320F and line a baking tin/cake pan with baking paper.
- Make the chia seed egg by mixing together the chia seeds and water and allowing the mixture to thicken for at least 10 minutes before using.
- In a medium-larger bowl mix together all the dry ingredients and set aside.
- In a large bowl add in the chia egg and the rest of the wet ingredients. Then gradually add the dry ingredients into the wet ingredients and mix together with a whisk or mixer.
- Spoon the cake batter into the prepared baking tin/cake pan and smooth the top and then bake for approx. 45 – 55 minutes covered loosely with a piece of baking paper to prevent the top of the cake burning. Test to see if the cake is done by inserting a toothpick in the middle of the cake that comes out clean.
- While the cake is baking, make the Acai Blueberry Drizzle by placing the blueberries and raspberries in a blender or food processor and pulsing until they’re finely pureed. Then strain the puree over a bowl while pressing with a spoon so all the juice releases into the bowl. Strain 2 – 3 times to remove small particles of seeds. (Approx 6 tbsp of juice). Then mix the berry juice, acai powder and 2 tbsp of coconut cream until well combined and add in the icing sugar and gently mix until well combined.
- Allow the cake to cool and come to room temperature and then pour over the drizzle and evenly spread with a spatula all over the cake. Chill for at least 30 minutes before decorating.
- Decorate with some of the Optional Toppings and serve or chill until you are ready to serve. Keep any leftover cake in a covered container in the fridge.
Happy Holidays!
You may love Chef Kate’s cookbook, The Flavour of Joy. Containing stories to inspire, amuse and uplift as well as delicious, healthy recipes you’ll love.
Kate uses local organic and sustainable ingredients in her tasty and nutritious recipes, also including superfoods and medicinal herbs in her dishes to create healthy and nourishing food for the body, mind, and spirit.
This healthy and delicious recipe was created and shot by Holly Kent.
Holly is a gifted food writer + photographer that calls Melbourne, Australia, home.
