This recipe is gluten free, dairy free and refined sugar-free.

Rosemary is great for supporting the liver and helping it to detoxify.

Dark chocolate contains sugar which stimulates the release of serotonin and magnesium is a very important micronutrient for many of our body's functions.

Fats are essential to our health and they are the building blocks of our hormones. It's important to note that when it comes to fats, most fats degrade and get damaged when cooked at high temperatures. Olive oil is a lovely, healthy fat but it will become damaged at 160 Celsius, which is why this cake has a lower cooking temperature.

Ingredients

• Zest and juice of one lemon
• 1 cup of coconut cream
• 1/2 cup of olive oil
• 1/4 cup of maple syrup
• 3 eggs
• 1/2 cup almond meal
• 1 cup of buckwheat or brown rice flour
• 1/2 cup desiccated coconut
• 1 teaspoon of baking soda
• 150g of 75% (or darker) dark chocolate
• 3 tablespoons of fresh rosemary leaves, finely chopped

Directions

• Preheat the oven to 150 degrees Celsius.
• Mix the lemon zest, lemon juice, coconut cream, olive oil and maple syrup together in a bowl.
• Beat the eggs in separate bowl and then add them to the mixture. Stir well.
• Sift the flours, desiccated coconut, baking soda and rosemary into the mixture and combine.
• Roughly chop the chocolate and fold into the cake batter.
• Bake for 60 minutes or until a skewer comes out clean.