Ingredients:
Cake:
~1/4 cup maple syrup
~1/4 cup coconut sugar
~4 eggs
~1/4 cup olive oil
~1 3/4 cup almond meal
~1/4 cup raw cacao powder
~1 1/2 tsp baking powder
Icing:
~75g unsalted grass-fed butter, at room temperature
~1/3 cup tahini, at room temperature
~1/3 cup maple
~1 tsp vanilla bean paste
~2-3 tbsp cacao powder
~Fresh berries, to serve
Method:
1. Preheat oven to 180 degrees, fan forced. Grease and line a small cake tin.
2. Add the maple, coconut sugar, eggs and olive oil to the large bowl of a stand mixer. At a medium speed, use the paddle attachment to whisk together until creamy (around 3 minutes).
3. Reduce the speed to low and gently fold in the almond meal, cacao and baking powder. Mix until combined then pour into the cake tin.
4. Bake for 25-30 minutes or until cooked through. Remove from the oven and set aside to cool completely.
5. While the cake is cooling, add all icing ingredients to the small bowl of the stand mixer. Use the paddle or whisk attachment to beat the icing until smooth and fluffy. Pile the icing onto the cake and use the back of a spoon to spread it evenly. Generously decorate with berries. Enjoy!
Notes:
We know how busy the morning of a party is! Feel free to make and ice this cake the night before. Leftover cake will last up to 3 days in the fridge. Cacao and chocolate products do contain small amounts of caffeine, so please use your discretion when serving it to little ones. If you feel more comfortable, you can also leave the cacao out completely, just add an extra 1/4 cup of almond meal to the cake.
