Allergy friendly, sugar free chocolate berry cake


Happy Birthday to my Mum!!

Edible gifts are such a lovely gesture. There is something special about making something from scratch for the people you love which really does warm the heart.

Berries and chocolate are a beautiful combination!! I would recommend cherries and almonds, if you can tolerate them 🙂

An allergy friendly and sugar free cake for the whole family can enjoy – without guilt. Free from wheat, gluten, eggs, nuts, dairy, soy and sugar. It is aip and autoimmune friendly.


Note: this cake is best made the night before, the layers wrapped in tin foil and the mousse left in the fridge. Assemble an hour or two before serving.

Hot tip: place straws or kebab sticks into the bottom layer, poking upward. Then place the top layer on it. This will hold the layers together.


2 cups pitted dates, soaked in hot water for a couple of hours minimum
1.5 cups desiccated coconut
2/3 a jar of Barkers no sugar wildberry preserve (or use fresh berries)
2 x ripe avocados
4 x heaped spoonfuls of cocoa (or use cacao, if preferred)
Four heaped spoonfuls of coconut flour
Eight heaped spoonfuls of rice flour


Chocolate mousse filling
Chilled, solidified coconut cream
3 x heaped spoonfuls of cocoa
1 x ripe avocado
A third cup of stevia (or your preferred sweetener)

How to Dearlove Chocolate Berry Cake:

Set oven at 180 C / 350 F

Greese and line a shallow cake tin

In a food processor:
One cup dates
Two thirds cup of desiccated coconut
2 – 3 heaped spoonfuls of cocoa
Whizz for a minute on high
Scrape sides
Whizz for a further minute


Add to the mix – one ripe avocado and a third of the jar of the barkers preserve
Whizz for two minutes on medium to high
Scrape sides
Whizz for a further two minutes


Add to the mix – two spoonfuls of coconut flour and three spoonfuls of rice flour
Whizz for a minute,  scrape sides and whizz for a further minute
Add one spoonful of rice flour and whizz for another minute


Place mixture in cake tin and bake for 15 minutes or until it has firmed up.
Cool on a wire rack.
Wrap in tin foil and place in fridge.

Do this again for the second layer, if you choose to layer it up! This looks great however this cake is very dense and does not need a second layer. Make the chocolate mousse filling:

Whizz all ingredients in food processor for a minute, scrape sides and whizz again for another minute.
Place in fridge for a few hours or over night to firm.

Place half of the remaining preserve on the top of the bottom layer. This will become the middle.

Spread half of the chocolate mousse on top of the preserve. Work from the middle outward.

Place the second cake on top and cover with remaining preserve and mousse.

I hope your family enjoyed this real food, tummy filling cake as much as my family did.


2 thoughts on “Allergy friendly, sugar free chocolate berry cake

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