Recipe: Decadent Dark Chocolate and Coconut cake in collaboration with Pams' Superfoods range


I often get asked to promote certain brands or products, and sometimes I'm dubious about the jobs as I only ever want to push things I truly like and want my fans to like too.

Pams Superfood Range isn't one of those examples. I just got sent a hamper brimming with bags of ingredients from their new Superfoods Range, and I'm genuinely excited to bake with them!

In particular, the Ground LSA, Coconut Flour, Raw Cacao Powder and Goji Berries inspired me to adapt a recipe from my book so I could share the love with you all.

It's a super easy recipe, which is unbelievably rich and decadent while not being overly sweet. It has a luxuriously velvety crumb which is enhanced by the texture of the coconut. And you needn't feel guilty about indulging in this cake because, with the addition of so many superfoods ingredients, this cake is better for both the tastebuds and the body. 

Serves 12

Vegan, Gluten & Dairy Free


For the cake:
70g ground almonds
40g fine desiccated coconut
30g Pams Ground LSA
30g Pams Coconut Flour
130g Pams Raw Cacao Powder
125g Pams Coconut sugar
2 tsp baking powder
generous pinch of sea salt
400ml coconut milk
85ml rice bran oil
80g 70% dark chocolate buttons

For the ganache:
60ml coconut milk
110g 70% dark chocolate buttons
50g Olivani (or your choice of dairy free spread)

To decorate:
20g toasted coconut flakes
20g Pam’s Dried Blueberries
20g Pam’s Dried Goji Berries

Fresh roses (optional)


Preheat the oven to 170ºC. Line a 22cm cake tin with baking paper.

In the bowl of an electric mixer combine all of the dry ingredients. Mix in the coconut milk, rice bran oil and chocolate chips, being careful not to over mix.

Pour the batter into the cake tin, spreading out to the sides. Bake for approximately 40 minutes or until springy to the touch and a skewer inserted in the centre comes out clean.

Allow the cake to cool for 10 minutes before turning out onto a cooling rack.

Meanwhile, make the ganache. Heat the coconut milk in a small saucepan until bubbles start to appear on the surface. Take off the heat and stir through the chocolate with a whisk until it is fully melted. Continue by whisking in the Olivani until the ganache is thick and glossy.

Once the cake is completely cool, apply a neat layer of ganache onto the cake. Decorate with toasted coconut flakes, dried blueberries, goji berries and fresh flowers. 

Store in a cool, dry place in an airtight container for up to 3 days.

Happy baking!

Jordan xx