My baby is ONE and I’m not sure how I even feel about it yet – this has been possibly one of the fastest years to date. But in that, a year where our hearts could not be fuller. So with the gift his birthday brings us, I thought there would be no better time to share my personal best healthy cake recipe with you all! My Healthy Death by Chocolate Cake.

With both of my children’s first (and even Jordan – my daughter’s second birthday) I have made their birthday cakes and they have been filled with healthy ingredients. As Jordan has grown – so has her sassy little voice and her cake/party requests. This is where balance comes into play and my full admission that I am by no means a master in elaborate character cakes! This year she wants a unicorn, princess, mermaid, flower princess cake and all I can say, is may the force be with Bron, our insanely talented baker friend and all round fantastic human!

As important a healthy lifestyle is to me and instilling those values in my children – with it comes a sense of balance, which involves not being ‘that’ rigid healthy parent all.the.time! It’s pretty easy to spot the child at a kiddies party, who is never allowed to venture out of the sugar, gluten, refined EVERYTHING free zone – standing at the table like a chipmunk stashing up for about five winters in their cheek pockets. As my children get older, I will always encourage a sense of balance, which involves explaining to them WHY unhealthy foods are not always the best choice and that they won’t make them grow big and strong. It should NEVER have anything to do with weight or body image in general. This is for a whole other blog post altogether though.

So – while birthdays are still pretty much in my control with my ‘lil dude – mama will be baking for him. Here is my and my family’s all time favorite heathy cake – I hope you enjoy it as much as we all do!

All my love,
Giorgi x




For the cake:
3/4 Cup raw, organic cacao
2/3 Cup almond flour
2 Tablespoons coconut sugar
1 1/2 Teaspoons bicarbonate of soda
1/4 Teaspoon Himalayan salt
1/2 Cup organic, cold-pressed coconut oil, melted
1/2 Cup pure, organic maple syrup
4 Organic, free-range eggs
1 Tablespoon vanilla extract
1/2 Cup apple puree
10 Medjool Dates

For the Chocolate Fudge Ganache Icing
1/3 Cup pure, organic maple syrup
4 tablespoons organic, cold-pressed coconut oil, melted
3/4 Cup raw cacao, organic powder
12 Medjool dates, pre-soaked in hot water
3 Tablespoons boiling water


For the cake:
Pre-heat the oven to 175 degrees Celsius
Pour into a food processor the coconut oil, eggs, dates, apple puree, vanilla and maple syrup to blend until thoroughly combined and the dates have been nicely broken down.
Now add the the cacao, coconut sugar, bicarbonate of soda, salt and almond flour into the food processor and blend again until you have a glossy, chocolaty cake mixture.
Grease a 25 x 25 cm cake tin with coconut oil and pour in the cake mixture. Bake for approximately 25 minutes, or until a cake tester comes out relatively clean from the center – you will still have some residue on the tester and that is fine. The time also depends on your oven so you may need to play around with times and temperatures a little.
Once baked, wait for the cake too cool before icing.

For the Chocolate Fudge Ganache Icing
Place all ingredients into the food processor to blend on high speed until you have a smooth, glossy and beautiful icing to top this deadly little cake with!

‘Til next year everyone! X