Rich in flavour, naturally wholesome, guilt-free indulgence.
Serves: 8–10 | Prep time: 20 mins | Cook time: 30 mins
Organic ingredients · Rich in antioxidants · Plant-based friendly · Vegan friendly · Great Taste Award winning
Ingredients
- 100g Ausha Organic Ceremonial Cacao paste, chopped
- 100g wholemeal flour (or oat flour for gluten-free)
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 100g coconut sugar (or soft light brown sugar)
- 3 large eggs (or flax eggs for a vegan option)
- 100g Greek yoghurt (or plant-based yoghurt)
- 100ml milk (or almond milk)
- 60g butter, melted (or coconut oil)
- 2 tbsp Ausha Organic Moringa Powder
- 1 tsp vanilla extract
- Optional: 40g chopped walnuts (or cacao nibs)
Method
- Melt the cacao paste and butter together gently, either in short bursts in the microwave or over a bain-marie, then leave to cool slightly.
- In a separate bowl, whisk the eggs, coconut sugar and yoghurt together until light and fluffy.
- In another bowl, mix the flour, baking powder, bicarbonate of soda, cacao powder and moringa powder.
- Fold the dry ingredients into the wet mixture, then stir in the milk and vanilla extract until smooth.
- Pour the batter into a greased and lined 20cm round cake tin. Scatter over the chopped walnuts or cacao nibs, if using.
- Bake at 170°C (fan 160°C) for 28–35 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool before slicing.
Why it works: Moringa brings plant protein, iron and essential nutrients; cacao supports mood and brain health; naturally sweetened for sustained energy; and the result is rich, moist and properly moreish.
