Kaffir lime is no doubt one of my all time favourite flavours. I love that kaffir lime lifts both sweet and savoury dishes from average to amazing. Whether you're adding zest to a recipe like this gluten free coconut and kaffir lime chocolate mud cake or kaffir lime leaves in a curry, the flavour is spectacular and refreshing. I am lucky enough that my parents have a very large and bountiful kaffir lime tree, which I raid regularly. If you can't get your hands on some kaffir limes you could always replace them for regular limes. Like most recipes I create these days, this cake is gluten and dairy free. It is rich and decadent and completely perfect for a special occasion.
What's Good in This Cake?
I've used almond meal as the base of this cake. This increases the protein, good fat and fibre content, making it a much more filling and satisfying treat. Coconut flour is also very high in fibre, which, like protein and fat helps to stabilise blood sugar levels and reduce a blood sugar spike. Using coconut milk instead of dairy milk provides a richer flavour and texture while being more friendly to the gut.
I recommend using a good quality organic dark chocolate that is refined sugar free, artificial sweetener free and has no palm oil.
The Importance of Balance
Being healthy doesn't mean that you have to restrict calories, stop drinking wine or say no that piece of cake. Being healthy is about being balanced. If you're going to a birthday and there's cake - don't feel like you have to say no in order to stay healthy. Say yes to the cake and enjoy every morsel. And most importantly, don't feel guilty about it! The old rule when I went through my nutrition degree was the 80/20 rule.
80% for the body and 20% for the soul.
So yes, this cake is a treat (albeit a healthier version of the sugar laden traditional mud cake). But don't you deserve a treat from time to time? I know I sure do. If you exercise regularly and eat well most of the time then there is no reason why you can't enjoy a piece of cake for what it is (AKA a little piece of joy on a plate).
Anyway, Ima get off my soap box now. If you make this cake don't forget to share your creation on Instagram and tag me (@sarahbellnutrition).
P.P.S. Have you checked out my Free Resources Library Yet? It has some great resources to help you be your healthiest self and is completely FREE. Only my subscribers get access, so to join the community and get your exclusive password click here.
- 250 grams extra virgn coconut oil (about 1 ¼ cups when liquid)
- 200 grams quality dark chocolate preferably refined sugar free
- 4 eggs
- 2 cups almond meal blanched
- ½ cup coconut flour
- 4 teaspoon baking powder
- ⅓ cup rapadura or coconut sugar
- 270 ml coconut milk tinned
- zest of 2 kaffir limes can use normal limes if kaffir limes aren't available
- 100 grams dark chocolate
- 270 mL coconut cream tinned
- Preheat the oven to 180 degrees Celsius.
- In a large mixing bowl add the coconut flour, almond meal, coconut or rapadura sugar and baking powder. Stir together until just combined.
- Place coconut oil into a small saucepan on a low heat to melt.
- Break up dark chocolate into the coconut oil and stir constantly until both chocolate and coconut oil is melted. Remove from heat.
- Whisk together eggs and coconut milk in a medium sized bowl. Gradually pour in the chocolate mixture while whisking to combine.
- Pour the chocolate mixture into the dry ingredients and stir with a large spoon until just combined.
- Add kaffir lime zest and stir to combine.
- Pour mixture into a baking paper lined cake tin and bake for 50 minutes or until a skewer comes out clean when poked into the centre of the cake.
- Allow to cool for 10 minutes before turning out onto a cooling rack.
- To make chocolate ganache, melt dark chocolate in a small bowl place over a saucepan of boiling water. Once completely melted, pour in coconut cream and stir until glossy. Use immediately to ice cake.
- Garnish with ground and whole pistachios, kaffir lime zest and cacao nibs.