I have a confession to make. I have started eating sugar again. I just couldn't help it.

We've been streaming baking shows recently. Is It Cake? is a firm family favourite and we are eagerly awaiting season two's arrival at the end of the month. Seeing all that fondant, modelling chocolate, ganache and cake batter was just way too much temptation. The artistry of the bakers is impressive and it got me heading into the kitchen to find my mixing bowl and whisk. This recipe is the result of that journey into oven land. It's not a sculptural masterpiece but it is pretty tasty!

You know me, I like to experiment and create gluten free and dairy free recipes with real ingredients and whole foods. This time with added sugar! (Although it is slightly healthy as I haven't used refined sugar). I've used buckwheat for the flour, coconut sugar for the sweetener, cacao powder for the chocolate hit and olive oil instead butter.

When this cake first came out of the oven it was super soft, airy and light. After some time in the fridge it became more like a chewy brownie or a biscuit. Either way it was tasty! And the dark, decadent icing on the top was heavenly. This is a grown ups cake - it was too rich for the kids. Not that I'm complaining. After all, more cake is good cake!

Coconut and Raspberry Chocolate Cake with Chocolate Icing

Cake Ingredients

2 cups buckwheat flour

4 tbsp cacao powder

2 tsp baking powder

1 cup coconut sugar

1 cup coconut flakes, shredded

1/2 cup coconut oil, melted

4 eggs, whisked

1/2 tsp vanilla essence/seeds

Preheat the oven to 190 C (170 C fan forced).

Grease and line a round baking tin.

In a large bowl, mix the dry ingredients together (buckwheat four, cacao powder, baking powder, coconut sugar, coconut flakes).

In a small bowl, mix the wet ingredients together (coconut oil, eggs, vanilla). If the coconut oil is solid, melt it in the microwave or on the stove over a low heat.

Add the wet ingredients to the dry and mix well.

Pour the mixture into the prepared tin.

Bake for 20 minutes or until cooked all the way through.

Take out of the oven and let the cake cool in the tin.

When completely cold, take out of the tin and ice (see below).

Icing Ingredients

20 tsp coconut cream, chilled

10 tsp coconut sugar

2.5tsp cacao powder (extra for dusting)

1 punnet fresh raspberries (for decorating)

In a small bowl, mix the coconut cream (you want it to be solid), sugar and cacao until well combined.

Once the cake is completely cooled, spread the icing on top.

Use a small sieve to dust the extra cacao powder over the icing.

Decorate with raspberries.

Devour at once or store it in the fridge (especially in summer) so the icing doesn't melt.

TIP: heat your knife under running hot water from the tap to make the cake easier to slice.

        (I learnt this one from Bake Squad. Thanks guys! They use a portable blowtorch though which would be way more fun!)