Chocolate cake intestine friendly

This delicious chocolate cake will protect your intestines, as it is gluten free, diary free, and lectin free.


  • 5 eggs of flaxseed fed hens (containing good omega3)
  • 350g of almonds
  • 100g of moscovado sugar (or coconut sugar)
  • 4 table spoons of cocoa powder (100% cocoa)
  • nothing more…

Let’s cook!

  1. Pre-heat the oven to 150°C
  2. Blend up the almonds in your bullet blender – it’s ok if few almond chuncks remain, it will add a bit of crunchy feeling
  3. Separate the egg whites from the yolks
  4. Mix the yolks with the sugar and stir
  5. Whisk the egg whites to form stiff peaks
  6. In a big bowl, pour the mixed almonds, the sugar and yolks, and the cocoa powder, stir
  7. Incorporate the egg whites and stir slowly, trying not ot break the egg whites
  8. Pour the dough into the greased baking pan
  9. Cook in the oven at 150°C for 30 minutes

Keep refrigerated one hour before serving.



A drop or two of vanilla extract can bring a nice extra flavour.

Athletes can use this cake as a snack after a physical effort