BY Ceres Organics


Ready in 60 minutes | Serves 9-12



2 cups Organic Spelt Flour, Wholemeal

½ cup Organic Coconut Sugar

½ cup Organic RAW Cacao Powder

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon sea salt

50 grams dark chocolate, roughly chopped

1½ cups Organic Coconut Milk

¼ cup Organic Olive Oil, Extra Virgin Cold-Pressed

1 large overripe banana, mashed


170 grams chocolate

½ cup Organic Coconut Milk


Preheat the oven to 180°C and line an 8-inch square baking tin with baking paper.

In a large bowl, whisk together your dry ingredients, not the chocolate. You’ll fold that through last.

In another bowl, whisk together the remaining ingredients. Add your wet mixture to your dry mixture. Transfer the cake batter to your prepared tin and bake for 40-45 minutes, until a tooth pick inserted comes out clean.

Let the cake completely before slicing. At this point the cake will keep for around 4-5 days in an air tight container.

If you have left over chocolate, you can make a ganache for a more decadent dessert.

To make the ganache. Add your coconut milk to a small saucepan and bring to a gentle boil. Pour over the chocolate and whisk until all of the chocolate is melted and smooth.

Allow to cool to room temperature, stirring every 15 minutes or so until the chocolate has thickened into a spreadable frosting.

Frost your cake and eat! Keep any remaining cake in an airtight container in the fridge. It will keep for 2-3 days – if it lasts that long!