• ½ cup almond flour
• ½ cup coconut flour
• 1 tbsp vanilla
• ¾ cup coconut sugar
• ¾ cup raw cacao powder
• ½ cup melted coconut oil
• ½ cup maple syrup
• 1 cup almond milk
• 1 cup pumpkin puree

Chocolate Ganache Frosting:
• ¼ cup coconut oil
• ¼ cup raw cacao
• 4-5 tbsp maple syrup
• ¼ cup coconut milk
• 1 bar Raw Halo Mylk + Salted Caramel

For some reason eating healthily and deprivation seem to be inextricably linked. But why should eating healthily involve removing one of the greatest foods from your diet? That’s right – we are HUGE advocates of the idea that you can have your cake and eat it; your Salted Caramel Chocolate Ganache Cake to be exact.

How? We hear you shouting. How can something that sounds so toe-tappingly sumptuous possibly be a healthy option? Let’s not forget that a cake is essentially the sum of its parts, and this one’s parts are all natural ingredients:

• The almond and coconut flours are naturally gluten-free
• The typically refined sugars are replaced with natural coconut sugar and maple syrup
• The fat comes from coconut oil.

Photo credit: Kaja Bratvedt

OK, you concede, the cake does sound quite virtuous, but a ganache topping? Well, this thick, glistening layer of soft, sweet, chocolate heaven is simply made up of four ingredients: coconut oil, coconut mylk, raw cacao, and maple syrup.

Why is raw cacao so good for you?
It has 4 times the antioxidants compared to cocoa powder, and in fact it’s antioxidant levels are some of the highest of any food in the world. It’s kind of a big deal – we’d call it a superfood.

And let’s not forget the best bit of this cake: broken pieces of our Mylk + Salted Caramel chocolate bar for decoration. We thank our wonderful recipe creator, Kaja for this delicious recipe!


1. Preheat your oven to 170 C
2. In a bowl, mix together the dry ingredients.
3. In a separate bowl, whisk together the wet ingredients, then pour them into the bowl with the dry ingredients.
4. Add the pumpkin puree to the mixture and mix until well combined.
5. Add more almond milk if the mixture is too dry.
6. Pour the mixture over in a cake tin and bake for about 30 minutes at 170 C.

Chocolate Ganache Frosting:
1. Place all of the ingredients in a bowl and mix together with a spoon until smooth.
2. Pour the ganache over the chocolate cake.
3. Chop your favourite Raw Halo chocolate and drizzle it on top.

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