Luke Hines has collaborated with Lakanto to create the world’s healthiest chocolate cake!

So, who exactly is Lakanto? Lakanto is a company creating responsibly sweet products that are innovative, delicious, natural and nutritious – all without adding sugar.

They’re best known for their Monkfruit Sweetener – a low calorie, zero glycaemic sweetener that tastes just like sugar.

If there’s one thing nutritional scientists can agree on these days, it’s that eating too much sugar isn’t doing wonders for your health. The sweet stuff is sneaky, finding its way into sooo much of what we eat. Cutting down can feel pretty intimidating, especially if you’re fond of baking, a 3pm treat, or something sweet after dinner. Healthy chef Luke Hines has created this healthy chocolate cake recipe that you can feel good about indulging in!


Our World’s Healthiest Chocolate Cake is:

  • Diabetic Friendly (160g serve)
  • Low Carb
  • Gluten Free
  • Dairy Free
  • Refined Sugar Free
  • 100% Plant based

 All that’s left to do is make it for yourself, your family, and your friends. 


For cake mixture –

  • 300g (3 cups) almond meal
  • 125g (1 cup) arrowroot or tapioca flour 
  • 3 tablespoons coconut flour
  • 2 cups Lakanto Baking Blend
  • 185g (1 1/2 cups) cacao powder
  • 2 teaspoons gluten-free baking powder 
  • 1 teaspoon sea salt
  • 4 Flax Eggs 
  • 125ml (1⁄2 cup) melted coconut oil, cooled, plus extra for greasing
  • 375ml (1 1/2 cups) coconut milk
  • 250ml (1 cup) filtered water
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla bean paste or powder


For chocolate frosting –

  • 4 cups Lakanto Icing Powder 
  • 125g (1 cup) cacao powder
  • 250ml (1 cup) coconut oil
  • 250ml (1 cup) tinned coconut milk
  • 1 teaspoon vanilla bean paste or powder


To decorate (optional) –

  • Fresh raspberries
  • Freeze-dried raspberries
  • Shards of Low-Carb Keto chocolate


  1. Preheat the oven to 180°C. Grease the bases and sides of three 20cm springform cake tins with coconut oil and line the bottoms with baking paper.
  2. Add the dry ingredients to a large bowl and mix well to combine. In a separate bowl, whisk together the wet ingredients. Add the wet ingredients to the dry ingredients and whisk well for 1–2 minutes to create your lovely cake batter.
  3. Using a spoon, evenly distribute the batter among the three prepared tins. Transfer to the oven and bake for 30-35 minutes, or until a skewer inserted in the centre of each sponge comes out clean. Remove from the oven and leave to cool slightly in the tins before turning out onto wire racks to cool completely.
  4. For the chocolate frosting, add all ingredients to a stand mixer and mix together on low speed for 30 seconds. Once the ingredients have started to combine, slowly increase the speed to high and mix for a further 1 minute. Check your consistency at this point and tweak as desired, adding a little more coconut milk to thin it out slightly or a little more Lakanto icing powder if you would prefer it a little thicker.
  5. Once the cakes have completely cooled, assemble the cake by stacking the sponges one on top of the other, adding a quarter of the chocolate frosting between each layer. Slather the remaining frosting over the top of the cake and decorate with fresh and freeze-dried raspberries and shards of chocolate, if desired.

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