Photo: Maja Danica Pečanić, Styling: Jelena Iva Nikolic (

Photo: Maja Danica Pečanić, Styling: Jelena Iva Nikolic (

I have been gluten free for a while now due to autoimmune condition, not a trend as some may think:). I do cheat sometimes as some of my favourite foods, I guess like everyone else’s, are full of gluten, lactose and sugars. I can write about why all of those are bad for you some other time, I don’t want to spoil your next slice of Xmas cake at grandma's. 

This time of year is always the most challenging when it comes to any special diet plan you might be on. But, thank God for the internet and creative people that come up with healthy(-er) and delicious recipes like this one. I chose this particular one as I love chocolate cake and this one tastes like the ‘real deal’. 

You will need: 

150 grams butter (or unflavored coconut oil OR 150 ml Olive oil)
40 grams raw cacao powder
10 grams raw cacao nibs 
125 ml boiling water
2 teaspoons vanilla extract
150 grams ground almonds (or walnuts)
½ teaspoon baking soda
pinch of salt
200 grams raw brown sugar
3 free range eggs

If you are lactose free, use coconut or olive oil. You can use walnuts instead of almonds. 


Preheat your oven to 170°C. 
Mix the cocoa powder and cocoa nibs in boiling water and whisk until you have a smooth paste. Add vanilla extract, then set aside to cool a little.
Combine the ground almonds with baking soda and pinch of salt. Melt the butter and let it cool a little. 
Mix the butter, sugar and eggs with a mixer until you have aerated and thickened cream. Whisk in the the cocoa mixture, and slowly add ground almond mixture. 
Bake for 40-45 minutes. Leave it to cool and sprinkle with some cocoa powder.