• 250g sunflower seeds
  • 200g dark chocolate (95-100%), roughly chopped
  • 160g butter, softened
  • 100-150g coconut sugar
  • 2 tsp GF baking powder
  • 6 eggs
  • 30g cacao


  1. Preheat oven to 160C and line a medium cake tin with baking paper.
  2. Place sunflower seeds in TM bowl and mill 10 secs/speed 8. Set aside.
  3. Place chocolate in TM bowl and grate 10 secs/speed 9. Set aside.
  4. Place butter, coconut sugar, baking powder, eggs and cacao in TM bowl and mix 20 secs/speed 5.
  5. Scrape sides of the bowl and add reserved chocolate and sunflower seed meal and mix 20 secs/speed 5.
  6. Scrape sides of the bowl and mix for a further 20 secs/speed 5.
  7. Pour mixture into the prepared tin and bake for 40-50 mins or until cake is just set. Remove and cool in the tin for 20 mins before carefully removing to a baking tray.
  8. Once completely cold ice with chocolate coconut frosting.

NB: You can use coconut oil and a good pinch of salt instead of butter to make a dairy-free option – it isn’t as moist but is still delicious.

The amount of sugar you need will depend on the chocolate you are using and your taste buds. 70% chocolate has 30% sugar, 95% chocolate has 5% sugar so will be more bitter.


Melt 50g unsweetened chocolate with 70g coconut cream and 30g maple syrup in TM bowl for 4 mins/50C/speed 1.5. Allow frosting to cool until frosting is beginning to thicken then pour over cake and enjoy with fresh berries.