Chocolate cake, Easter style


  • For the cake
  • 200 grams dark chocolate
  • 170 gr of ground almonds
  • 1 tsp of baking powder
  • 35 gr coconut sugar
  • 30 gr chia seeds
  • 180 ml of water
  • 1 tsp vanilla powder
  • 3 tbsp of almond milk
  • For the icing:
  • 450 gr powdered sugar
  • 45 gr cacao butter
  • 60 ml non-dairy milk
  • 2 tsp vanilla extract
  • 4 tsp curcuma powder


Start by pre-heating the oven at 180 ℃.

Mix the chia seeds with the water and set aside for 15 minutes.

In a large bowl combine the ground almonds, baking powder and coconut sugar. Slowly melt the dark chocolate on low heat until smooth. Then pour it into the ground almonds and mix well.

Add the vanilla to the chia seeds and give it another stir until it’s thickened, like the texture of a raw egg. Pour it into the chocolate almond mixture and mix really well until smooth. Then gradually add in the almond milk while stirring.

Spread the mixture into a baking dish (grease it or line it with baking paper). Bake at 180’C for about 30 minutes, or until a wooden stick comes out clean. Set aside to cool for about 10 minutes before removing it from the tin, then let cool completely on a wire rack.

In the meantime prepare the icing by adding the powdered sugar, cacao butter, non-dairymilk and vanilla extract to a mixing bowl. Mix with an electric mixer, start at low speed, gradually increasing speed until perfectly smooth. It should be very thick, but still easily spreadable. If it’s too thick, add a bit more milk, if it’s too thin, add more powdered sugar. In the end mix in the curcuma to get the yellow color. When completely cooled spread the frosting on the cake with a spatula and then garnish as you like.


  • serves: 10
  • preparation: 60 minutes