Chocolate Life Cake

Gluten Free, Paleo, Sweet, Vegan, Vegetarian

  • Inspiration
  • Method

Wild celebratory cake abandon required.

So you know those days when you have to massively celebrate some brilliant achievement in your amazing life? Well I had one of those days quite recently. I’ve up and finished my naturopathy course, and am now rocking the naturopath, nutritionist, and herbalist titles. Holy omg my life.

So I traipsed off to my sister’s organic farm, as one does, the day after handing in my last assignment. I needed to wind down and wind up into my next sphere all at once. What better way to do this than reclining with the birds and trees, and constructing a 3 tiered veggie patch with said sister. No better way.

I had nothing planned, no celebratory thing. I was happily just going to waft on the breeze into the next phase. To my complete surprise and utter joy, a friend of mine visited that afternoon. She had whipped up this beautiful cake from scratch, and adorned it with happy rose buttons to bring the extra pizazz.

Needless to say the cake lasted less than 1.2 days. There were only 3 of us there to eat it, but sweet jesus of tastefulness its flavour did not allow it to exist any longer than that.

So next time you have some sort of milestone epic greatness, or just fancy a sensational saturday reprieve from your fantastic life, whip this bad boy up and send your buds into bliss spasms.

Cake in




1 tin coconut cream/milk – preferably BPA free, like honest to goodness brand
2 mushed bananas – fresh NOT frozen
3 tablespoons coconut oil
1 teaspoon vanilla
3 tablespoons raw cacao
2 cups of almond meal *or gluten free flour of your choice
1 tspn bicarb soda, aluminium free, GF
½ cup desiccated coconut
⅓ cup currants


Throw equal portions of rice malt syrup, unhulled or hulled tahini, and cacao into a bowl. Whisk, and adorn cooked cake with it.


  1. Chuck all ‘Cake’ ingredients together and blend with your favourite blitzing implement. This can be a food processor, or by hand if you’re hard core.
  2. Guide your creation into a cake tin, line it with coconut oil, ghee, or butter if you need to. Springform pan that jazz. You know the drill.
  3. Bake in a moderate oven for about 30 minutes, or until it feels done – use your intuition 😉
  4. Cool it. Then EAT MOTHER OF GLORY, EAT!



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