Lucy Bee’s Dark Chocolate Cake with Dairy-free Frosting

Serves 8

This cake makes the most amazing centrepiece for afternoon teas. It looks really impressive when set on a cake stand – so much so that I bet your friends or family won’t have a clue it’s so healthy. The berries contrast wonderfully with the rich chocolate sponge and creamy frosting.


  • 60g Lucy Bee coconut oil, melted, plus extra for greasing
  • 300g almond flour
  • 60g coconut sugar
  • 1 tbsp raw cacao powder
  • 4 tbsp coconut flour
  • 2 tsp bicarbonate of soda
  • 4 medium eggs
  • 240ml almond milk
  • 100g dark chocolate (at least 70% cocoa solids), melted
  • 1 tbsp vanilla extract
  • Fresh raspberries, blackberries and physalis, to decorate

For the frosting

  • 250g cashews, soaked in cold water overnight then drained
  • 1 tbsp lucuma powder
  • 4 tbsp icing sugar, or more to taste
  • 4 tbsp Lucy Bee coconut oil, melted
  • 2 tbsp almond milk
  • 1 tbsp vanilla extract


    1. Preheat the oven to 180°C/350°F/gas mark 4. Lightly grease two 20cm round springform cake tins and line with baking parchment.
    2. In a large bowl, mix together the almond flour, coconut sugar, cacao powder, coconut flour and bicarbonate of soda.
    3. In a separate bowl, and using an electric whisk, whisk together the coconut oil, eggs, almond milk, melted chocolate and vanilla until smooth and frothy.
    4. Gently fold the dry ingredients into the wet until combined. Take care not to let too much air out of the mixture ─ stop as soon as the dry ingredients are just folded through. Divide between the two prepared cake tins. Bake in the oven for 20-25 minutes or until a skewer comes out clean. Leave in the cake tins for 5 minutes before turning out on to a wire rack to cool completely.
    5. Blitz the frosting ingredients together until smooth. Taste and add more icing sugar or milk if necessary. Spread half the frosting over one of the cooled cakes, then sprinkle over half the raspberries. Place the second cake on top and spread with the remaining frosting. Top with more berries and then finish off with physalis. Enjoy, with a spoonful of creme if you like.


Recipe taken from Coconut Oil: Nature’s Perfect Ingredient by Lucy Bee (Quadrille)