If I have one mission in life, it is to bore people with my sugar-free status at every available opportunity. Because nothing is more fascinating than someone who has excluded something from their diet and is all holier-than-thou about it, right?
I should know. I was vegan for four years. (Joke: How do you know if someone is vegan? Don’t worry, they’ll tell you.)
Look, I know we’re tedious bores, so if you dig sugar I suggest you skip this recipe. Because if you compare a regular chocolate peanut butter cake to a sugar-free one, well, we all know which one will be the winner. If you missed me banging on about why I am sugar-free, never fear, you can read about it here.
But if you’re trying to cut back on the sweet stuff, but still want to treat yourself occasionally, I recommend you get into this gear. My beautiful friend Champagne Sarah made this cake for me when I was in Melbourne recently and it made me happy beyond all that is natural.
It is rich and moist and delicious. And when served warm with double cream and strawberries…well, let’s just say the dangerous thing about eating sugar-free stuff is that you can convince yourself that going back for seconds at morning tea is entirely acceptable. Or that chocolate cake is a totally appropriate breakfast food. Because sugar-free.
Okay, so I’ll stop banging on about it now and just get on with the recipe. You can see the original recipe on the I Quit Sugar website here but the recipe is by Guy and Adrian from Depot. Thanks Guy and Adrian – you are welcome for morning tea (or breakfast) any time!
Oh, and apologies for the dodgy images. I wasn’t planning on sharing this recipe so these photos were just taken because I’m a wanker who likes photographing her food. But I shared a pic on Instagram and a few of you asked for the recipe – so you only have yourselves to blame.
- 200g 85% dark chocolate
- 2 cups hot water
- 1 cup coconut oil (Don’t go the cheapo options here – they stink and taste like candle wax – I recommend Loving Earth coconut oil. It smells and tastes like actual coconuts.)
- ½ cup smooth peanut butter (sugar-free, natch)
- ¼ granulated stevia
- 6 eggs (yes, 6, this is basically a chocolate fucking omelette)
- 2 cups self raising flour (I’ll let you decide how hard core you want to go here – original recipe calls for gluten free but you know how far you want to push this crazy health shit)
- 1 cup almond meal
- ½ cup raw cacao or cocoa
- Pinch of salt – extra points if it’s pink and/or Himalayan or from the Murray River
- Turn your oven on to 160 degrees Celsius and grease a spring-form cake tin. Cooking time is for a 22cm version but, you know, use what you have.
- Combine chocolate and hot water in a small saucepan until it’s all melty and combined. Whaaaaaaaaaaaaaaaaaaaat? Water and chocolate? Yep, just do it, I promise it’ll work out.
- Beat coconut oil, peanut butter and stevia until well combined.
- Add eggs, one at a time and beat well in between each addition. Yes, I know there are six and that will take ages. Why are you so argumentative today?
- Stir through the melted chocolate.
- Now slather this mixture over your naked body and wait for the postman to arrive, OR
- In a separate bowl, combine flour, almond meal, cacao (can anyone say ‘cacao’ without sounding like an Amazonian parrot?) and salt. Add this mixture to your egg mixture and stir until it’s all smooshed up nice together and looks a bit like a cake mix.
- Pour mixture into your cake tin. Bake for about 45-50 minutes, or until your skewer inserted into the middle comes out clean.
- Dust with extra cacao (‘cacao-cacaoooooooo’) if you like. Or do like we did and serve with double cream and strawberries.
There’s a little note at the end of the original recipe on the I Quit Sugar site that says this is a SOMETIMES food and not to be eaten every day. I say: fuck you Sarah Wilson, you’re not my real mum.
Eat naked in the bathtub every day for a week.
Is sugar-free a thing you care about? Will you give this cake a crack? And will you invite me over when you do?