Get playful in the kitchen with this aphrodisiac dessert


Aphrodisiac chocolate cake celerymeetsbeetroot.com

Looking to add some passion to a long term relationship?

Or what about something to spice things up with a new lover on a rainy day? Most of us know that certain foods can turn us on, and let’s face it, we all know that a romantic candle lit dinner for two with a glass of wine can really help things along. But what to do once dessert rolls around? Do you want to go that extra mile to impress your partner? Feel like getting out the little frilly apron and serving up something sexy?

Perhaps a sensual, all-natural aphrodisiac dessert might just be what you’re looking for.

Try this sexy chocolate cake that will be sure to steam things up in the kitchen. We promise it’s super healthy, vegan, gluten free and paleo friendly too. Containing 3 of the top aphrodisiac ingredients: avocado, honey and that all essential serotonin stimulator - chocolate, you can’t go wrong with this recipe kindly shared with us by our wholesome foodie friends at celery meets beetroot.

Sexy chocolate cake

  • 300g organic dairy free cooking chocolate
  • ½ ripe banana, mashed
  • 30g almond meal
  • 35g coconut flour
  • 35g buckwheat flour
  • 120g raw almond nuts
  • a very generous slurp of almond milk
  • 1 teaspoon oil
  • 2 teaspoons baking powder
  • 2 tablespoons water
  • 4 tablespoons coconut milk

Preheat your oven to 180°C on a fan forced bake setting.

Break the chocolate up into small pieces and melt in a pot over a very low heat on the stove. Stir occasionally and keep an eye on it to ensure it doesn’t burn whilst you are working on the rest of the cake.

Meanwhile, using a hand blender or whizz, blend up the almonds and almond milk into a kind of thick, smooth paste and set aside. Make sure it is not too stiff (oops!) though, and don’t be afraid to add a little extra milk in order to make it a little more creamy and smooth instead.

Combine the almond meal, buckwheat and coconut flours and mix well. Then add the mashed banana followed by the nut paste.

In a small dish, combine the water, baking soda and oil and give it a good stir. Pour it gently into the cake mix whilst it is mixing slowly, otherwise if you are making your cake by hand then make sure you give it a really good stir through.

Then, ensure the melted chocolate is completely smooth and lump-free before removing it from the heat. Pour it into the cake mix whilst the beaters are rotating slowly to ensure that it is well mixed. Finally, stir the coconut milk through at the end.

Line a standard 20cm round baking pan with grease proof paper and pour the mix in. Bake in the oven for 50-55 mins or until a toothpick comes out clean when inserted into the centre. Turn out onto a cake rack and allow to cool before icing.

Luscious icing

  • 1 ripe avocado
  • ¼ cup honey
  • ¼ cup cocoa powder
  • strawberries to decorate and play with

Using a hand blender, blend together avocados, honey and cocoa powder to form a thick, shiny chocolate icing. Be careful when blending to add the cocoa powder slowly, or you might find you end up in a chocolate dust cloud during the process. This icing comes out perfectly smooth and easy to handle. Decorate the cooled cake by spreading the icing on with a cake spatula, sprinkle some chopped strawberries on top and there you go, cake is ready for some romantic fun!

PS Left over icing can be retained – it just might come in handy later for some fun with your partner.

PPS Love this cake but short on time? Try our all-natural chocolate body paint from Heavenly Nights.

PPPS For more fun all-natural, organic, vegetarian and vegan recipes, head on over to celery meets beetroot.