The name says it all: Chocolate. Cream. Cake! It's the perfect dessert for any special occasion.
Created by mother-daughter duo Healthy Luxe, it features two layers of moist chocolate cake and two layers of smooth, creamy, dairy-free chocolate frosting – sprinkled with decadent dark chocolate. To enhance the flavour and nutritional profile, they've thrown in two tablespoons of Amazonia Raw Protein Slim & Tone in Triple Chocolate (because you can never have enough chocolate!)
Slim & Tone is our low carb blend made from easy-to-digest sprouted and fermented plant protein. It also contains thermogenic herbs, 74 trace minerals, essential amino acids, greens, Iron, Phosphorous, Zinc and more. This plant-based, non-synthetic formula provides satiating superfood nutrients, delivers a slow release of energy, and supports detoxification, metabolism and healthy muscle tone.
If you give this recipe a go, remember to tag us (@amazoniaco) on Instagram – we love seeing your creations!
Chocolate Cream Cake
20 minutes minutes
20 minutes minutes
1 cup almond meal
2/3 cup cacao powder
2 tbsp arrowroot flour
2 tbsp Raw Protein Slim & Tone Triple Chocolate
2 tsp baking powder
2 organic eggs, separated
3 tbsp maple syrup
1 tsp vanilla
1 cup oat milk
20 grams dark chocolate (dairy-free)
1 tsp coconut oil (+ extra to grease)
1 cup cashews
1 cup coconut yoghurt
1 tbsp maple syrup
2 tbsp cacao powder
To make the frosting, combine cashews, coconut yoghurt and maple syrup in a high speed blender. Blend until smooth. Transfer to a bowl and freeze for appox. 2 hours, stirring occasionally.
Preheat the oven to 180 degrees C.
Place all dry ingredients in a bowl and mix well.
In a separate mixing bowl, combine egg yolks, maple and vanilla, mix well.
Gently heat oat milk with chocolate and coconut oil for approx. 5 minutes, stirring constantly. Milk will slightly thicken (do not boil).
Gradually add warmed oat milk to egg yolk mixture. Add to dry mixture, mix well.
Beat egg whites until firm peaks form. Gently fold into cake mix.
Pour mix into two greased and lined cake tins (17cm diameter) and bake for 15 minutes. Cool on a cooling rack.
When completely cool, spread frosting between two cakes to stick and completely cover with frosting. Sprinkle with grated dark chocolate.
Allow 2 hours for frosting to cool in the freezer, stirring occasionally.