Wow almost Monday again! Where does the time go. It has been a particularly pleasant weekend here at real soup HQ (I like the ring of that name, makes me sound so much more professional than I actually am). One of my close friends had her 18th on Friday night and it was surprisingly enjoyable.

I love my friends, socializing  and talking until my throats runs dry. Then my voice gets raspy and sexy so I’ll try to get my words out. That said, most parties are breeding grounds for deafening music, alcoholic intoxication and uncomfortably chilly outdoor venues.

When I arrived at the pub and made my way up the stairs to find two intimate rooms, a bar and a balcony, all reserved for the party, I was very relieved and impressed. It was also fun to see people that I really haven’t caught up with since school finished last year, as well as some closer friends that I still see quite regularly. Zoe my dear, if you’re reading, 10/10 for a great night – thanks girl!

Where does that cake fit in? I’m getting to it don’t you worry.

Last night it was earth hour (where you turn your lights, and all electricity, off for one hour to raise money and awareness for the charity WWF) and two of my close friends slept over so that we could all participate together. Now with me being on GAPS and not yet up to baked goods I thought I’d better bake them something special – no need for them to be deprived on my account right?

This chocolate cake was the result. I kind of just used my intuition for this one and the logic that coconut flour needs lots (and I mean LOTS) of liquid. The nut butter icing came about because we were out of honey (I used what we had for the cake) and I was loathe to feed my dear ones icing sugar. I know. Control freak vibes.

The cake was a success and both girls took a sneaky piece home with them. Fluffy and rich without being sickly heavy – or so I’m told. Calm those farms, I still had dessert; warm beef connective tissue warmed with some herbamare is surprisingly satisfying – and no I am not on drugs. GAPS makes you love strange foods!

Decadent Chocolate Cake with Nut Butter Frosting

• 3 eggs
• 1 cup 24 hour yoghurt (homemade) or homademade coconut yoghurt for a dairy-free option
• 1/3 cup olive oil (you could also use coconut oil, macadamia oil, melted ghee/butter or melted raw cacao butter if you’d rather)
• 1 cup honey or pitted Medjool dates (you could reduce this to 2/3 cup if your guests aren’t major sweet tooths and just add 1/3 cup water to moisten batter (but if you’re making this for company that don’t have a background in whole food eating you might want to use the full cup of sweetener just to be safe)
• 1/2 cup coconut flour
• 1/4 cup raw cacao (increase to 1/3 cup for a richer “mudcake”)
• 1 teaspoon vanilla bean powder

Method

Place wet ingredients into a food processor or high speed blender (I used my beloved Vitamix) and blend for 30 seconds until thick, light and fluffy. Add dry ingredients and blend again until combines, you don’t want any lumps. Pour the mixture into a greased (with coconut oil) and lined (optional but easier) large cake tin (or could be made in a loaf pan or in muffin tins) and bake at 180 degrees C for 30 mins.

Nut Butter Icing

• 2 Tablespoons cashew butter
• 2 Tablespoons pecan butter
• 2 Tablespoons coconut oil

Mix all all ingredients together until creamy and spread on cooled cake (if too runny add some chia seeds to thicken … This also adds a textural crunch)

Sprinkle cacao nibs on top for added effect if you dare. It looks snazzy and adds extra antioxidants.