provided by Matthew Ballenden, dad to Isabella & owner of the Fresh Earth Food Store, an organic health store and vegetarian restaurant with a  great online store.  Visit their website to find out more.

Cakes are for celebrating or simply to spoil your family. When we bake cakes we choose the best ingredients we can find. The finer the ingredients the finer the cake (try using an Organic stone ground flour next time you bake a cake).

Here is one of my favourite chocolate cake recipes which is suitable for kids (and big people) who are wheat or gluten intolerant.


35g Cacao powder
80ml Hot Water
150g Dark Eating Chocolate, melted
150g Butter, melted
295g Brown Sugar, firmly packed
100g Hazelnuts, finely ground
4 Organic Eggs, separated
20g Cacao powder (extra)


Preheat the oven to 180 degrees.
Grease a deep, 20cm, round cake tin and line with baking paper.
Blend the cacao powder with the water in a large bowl until smooth.
Stir in the melted chocolate, butter, sugar, finely ground hazelnuts and egg yolks.
Beat the egg whites in a small bowl until soft peak stage.
Fold into chocolate mixture in two batches.
Pour mixture into prepared cake tin and bake for one hour.
Stand cake for 15 minutes. Turn onto wire rack, top side up, to cool.
Dust with extra cacao powder.
Serve with cream or ice cream and fresh gooseberries.

Browse through other healthy recipes on from Fresh Earth Food Store:

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