Naturally Sassy Double Chocolate Cake

Double Chocolate Cake

One look at this double chocolate cake and you just want to eat it, right? Well, you kinda can because this chocolate cake tastes as devilishly naughty as it looks, but has none of the bad stuff! Brought to you by Naturally Sassy‘s kitchen, this one’s a winner. It’s vegetarian, totally gluten-free, and only contains naturally occurring fruit sugars which keeps your body nourished and your taste buds exceptionally happy. The cake is also nut and grain-free too, which is going to make so many of you really happy! A big thank you to Saskia for sharing her kitchen wonders with us. Gotta get baking now.

Double Chocolate Cake Recipe

Double Chocolate Cake

Cuisine Desserts



  • 3 cups of black beans two 400ml cans
  • 1/2 cup cocoa powder
  • 3 1/2 cups dates
  • 1 1/2 cups coconut flour
  • 6 eggs
  • 1 1/2 cups dairy free milk add an extra 1/2 cup if needed
  • 1/3 cup agave syrup

Salted Caramel Vanilla Frosting

  • 2/3 cup cashew butter
  • 1/2 cup melted coconut oil
  • 1/3 cup water
  • 1 tsp pure vanilla extract
  • 1/3 cup agave syrup


  1. Preheat the oven to 350 Fahrenheit. Line two cake tins with parchment paper.
  2. Start by draining the black beans and adding to a saucepan along with the pitted dates. Fill with water, bring to a boil and simmer for 3-5 minutes until the dates are as soft as can be without falling apart.
  3. Add cocoa powder. Blend until smooth and pour into a large mixing bowl.
  4. Add the whole eggs to a bowl and beat. Slowly fold into the mixture, stirring well. Add the coconut flour and mix really well.
  5. Divide evenly into both tins and place in the oven to bake for 50 minutes, or until you can insert a knife into the cake and it comes out clean.
  6. While the cake bakes, make the icing. Simply blend the coconut oil with the agave syrup, cashew butter, vanilla extract, water and a generous pinch of salt until smooth. Leave on the side to thicken while the cake bakes.
  7. Once the cake is fully baked, leave on a cooling rack until cooled. Layer as in the picture with icing sandwiched between the cake and oozing on top. Generously sprinkle some cacao nibs on top for a delicious crunch.
  8. Enjoy!


Saskia Gregson-Williams



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