Gluten Free Cacao Cake with Ganache + Berry Nougat Crumble


Usually when we think of packet mixes we think of a toxic combination of artificial flavours and additives with nothing really real in it. Cue: 12 Health. They have created a range of packet mixes whose ingredient list is real and contains healthy and beneficial ingredients. In our busy lives it’s hard to just whip up a cake, muffins or even a pizza at the drop of a hat so having these handy in your pantry is an essential.

I worked with 12 Health to create this delicious berry and chocolate cake using the Gluten Free Cacao Protein Muffin Mix. Enjoy!




  • 100g dark chocolate
  • 115g coconut milk

Berry Nougat Crumble:

  • 50g raw almonds
  • 1 heaped tablespoon of almond butter (or any nut butter of choice)
  • 50g dried cranberries
  • 15g pure maple syrup
  • 200g frozen berries



  1. Cook the muffin mix as per packet in a loaf tin. Allow to cool and set aside.


  1. Blitz dark chocolate (or grate) in food processor.
  2. Add coconut milk and cook for 3 minutes, either in a thermo machine or over stove top.
  3. Place in fridge until desired consistency.

Berry Nougat Crumble:

  1. In a food processor blitz almonds until roughly chopped.
  2. Add almond butter, cranberries, maple syrup and mix together until combined.
  3. Add berries and mix until combined.
  4. Once the loaf has cooled, cover with ganache and top with Berry Nougat Crumble. Serve immediately.




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