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Chocolate cherry mud cake

Chocolate cherry mud cake

This recipe is from the Veggie Tree Cookbook by Anna Valentine. Anna’s recipes also feature in our Vegetarian Living NZ magazine.

Cherries are the most exciting Christmas treat for me. This cake is moist, decadent and healthy. No refined sugar added and a yummy choc sauce that can also be used for choc dipped fresh summer fruits. Enjoy!

Makes 1 x 21 cm cake

Line the tin with baking paper and pre heat the oven to 180 degrees C.

In a bowl place the following:

200g dates

1 tsp baking soda

100g chocolate chopped

180g coconut oil

½ c boiling water

Give the mixture a stir and leave to melt together. In a separate bowl add:

3 T chia seeds + 200 ml water

Stir the chia and water together then again in a 5 minutes. In a large bowl measure in the following:

½ c Dutch cocoa

½ c desiccated coconut

½ c wholemeal spelt flour or coconut flour

½ c coconut sugar

2 T maple syrup

2 tsp baking powder

Into a food processor add the first date chocolate mix and whizz till smooth. Scrape this out of the processor into the dry mix bowl and add the chia mix and:

250 g cherries, half in mix half on top

Mix together and scrape into your lined tin then scatter the second measure of cherries on the top. Bake for 1 hour, until a skewer inserted comes out clean. Remove with the baking paper and cool on a cooling rack. Chocolate icing or sauce. Add the following ingredients to a small pot:

¼ c coconut oil

2 T maple syrup

½ c raw cacao

1 tsp cacao butter

100g dark chocolate

Melt together gently and stir until smooth. Remove from the heat as soon as it is melted. Pour over the cake when cool or use as a sauce.