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  • Writer's pictureJo O'Neill

Fy-Anna The Racy Chef's Cake Recipe

A Celebration Cake with a Healthy Twist

This deliciously moist chocolate cake is healthier than it seems, meaning guilt-free slices! A very moreish way of achieving one of your five a day!


For the cake:

3 large eggs

150ml melted coconut oil, cooled slightly

130ml milk – I used oat milk but any dairy or non-dairy works fine

200g light brown sugar

300g plain flour or half white and half wholemeal works well too

75g cocoa powder

2 tablespoon of baking powder

1 tablespoon of runny honey

1 tablespoon of vanilla extract

350g grated marrow or courgette

For the icing:

100g butter

250g icing sugar

1 tablespoon of vanilla

1 tablespoon cocoa powder to decorate


Preheat the oven to 170˚C for fan or 190˚C for a conventional oven

Grease and line two sandwich cake tins

(This cake also works as a tray bake in a single 20 x 30cm rectangular tin)

Using an electric whisk, beat together until frothy the eggs, milk and melted but cooled coconut oil

Beat in the sugar

Sieve in the flour, cocoa powder and baking powder and fold them into the mix

Add the grated vegetable, honey and vanilla and fold again

Pour into baking tins and bake in the centre of the oven for 35 minutes until springy to touch and the cake is beginning to sink in at the edges

Cool in the tins then place onto a baking rack

Once cool, make the icing by whisking the butter up so it’s soft, pale and fluffy then sieve in the icing sugar and mix well. Add vanilla and mix again.

Use just under half to sandwich the cakes together and the rest to top the cake.

Sprinkle cocoa powder on top and dive in!

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