A delicious rich chocolate cake full of prebiotic fiber thanks to Sweet Guts chocolate.

It’s dessert that’s sweet on your gut AND your butt.

GF | DF | RSF 


  • 1 cup gluten free flour blend
  • 1/2 cup cacao
  • 1/2 cup coconut oil
  • 1/3 cup maple syrup
  • 3 free-range eggs
  • 1 cup almond milk
  • 1 tbs apple cider vinegar
  • 1 tbs vanilla bean
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 225g Sweet Guts Chocolate
  • 1 cup coconut cream


  1. Preheat oven to 170c and line an 8 inch cake tin with baking paper.
  2. In a small mixing bowl, create buttermilk by combining almond milk and apple cider vinegar. Let sit for 5 minutes.
  3. In a large mixing bowl combine flour, cacao, melted coconut oil, eggs, vanilla bean, baking soda and powder, plus the buttermilk.
  4. Melt 90g Sweet Guts and add to mixture.
  5. Using a hand held mixer, mix until combined.
  6. Transfer to lined cake tin and bake for 30-35 minutes.
  7. Once cooked, let cool.
  8. Prepare chocolate ganache by combining coconut cream and 135g Sweet Guts in a small saucepan on low heat.
  9. Mix until combined.
  10. Once the chocolate cake is cooled, drizzle over chocolate ganache and decorate with berries of choice.