Chocolate Lucuma Cake Recipe

Lucuma powder is made from a sub-tropical fruit native to Peru, Chile and Ecuador and is perfect for people with a sweet tooth who want to stay on the healthy wagon. 

It tastes like butterscotch, plus it’s one of the planet’s most naturally dense super foods, rich in antioxidants, potassium, iron, zinc, calcium and B vitamins.


100g raw cacao

3tbs lucuma

240ml warm water

2tbs vanilla extract

275g ground almonds

1 tsp baking soda

1/4 tsp salt

200g coconut sugar

250g coconut oil, melted

6 eggs



260g cashews

260ml water

1 tbs lucuma

1 fresh vanilla pod



Preheat oven to 170°C. Grease 2 x 23cm springform tins.


2. Sift the cacao and lucuma into a bowl and whisk in the water to make a paste. Whisk in vanilla and set aside.


3. In another bowl, combine the almonds, baking soda and salt.


4. In a third bowl, beat the sugar, oil and eggs for 3 mins or until thick.


5. Pour in the cacao mixture, continuing to beat. Slowly tip in the almond mixture.


6. Split the batter between the tins, bake for 30–35 mins.


7. For the icing, soak the cashews in water for 2 hours.


8. Drain the cashews and add the lucuma, blending until smooth. Pour into a bowl, stir in the vanilla seeds.


9. Once cool, ice one cake, place the other on top and ice that, too. Prepare to drool. Can be served topped with berries.


Natasha Corrett is the co-author of the Honestly Healthy cookbook series.


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