This delicious cherry chocolate cake recipe from graze ambassador Leyla is packed with wholesome ingredients like chia seeds, cacao powder and whole oats, with no dairy and no refined sugar!skip to the recipe
This recipe is a spongy and richly decadent dark chocolate cake with none of the guilt and all the deliciousness!
This cake is sweet enough to rival its high sugar competitors, but it takes its sweetness from the honey (or any other natural sweetener that you choose to use) and the bursting infusion of the dried cherries and medjool dates (you can also use pitted dates, which are cheaper).
Once you try this recipe, you will never go back!
Preheat your oven to 180C/350F/Gas Mark 4
Line a round spring form cake tin with non-stick baking paper (I spray the cake tin with coconut oil spray first before I add the baking paper and then afterwards to coat the baking paper).
Combine all the ingredients into a mixing bowl and use a food mixer to ensure everything is well combined. Or, you can use your manual whisk.
Pour the batter into the lined cake tin. Bake in the oven for 30 – 40 minutes or until the cake is springy to the touch. You can insert a skewer in the middle to check if the ingredients are dry.
Leave the cake to cool on a wire rack for around 10 minutes before you remove from the tin and the baking paper.