Tripple Chocolate Chip Cake
Prep time
Cook time
Total time
As in all of my recipes, 1 cup equals 250 ml.
Recipe type: Dessert
Serves: 8-12
  • Cookie Dough Layer:
  • 2 cups oat or almond flour (or mix half half)
  • ¼ cup coconut sugar
  • ½ tsp cinnamon
  • 1 tsp baking powder
  • dash of sea salt
  • ⅓ cup iChoc chocolate chips (optional)
  • 1 cup nut/seed butter
  • ½ cup unsweetened apple sauce
  • ¼ cup maple/date syrup
  • ½ cup plant milk
  • Chocolate Frosting:
  • 2 80g bars iChoc super nut, melted
  • 1 cup coconut cream
  • Nut Layer:
  • ½ cup nut/seed butter
  • 40g iChoc white vanilla
  • Toppings:
  • Chocolate Chips made from 80g iChoc classic and 40g white vanilla
  1. Start by making the chocolate chips for decoration and the insides. Melt one bar of iChoc classic and white vanilla and fill a reusable piping bag. Pipe small chocolate drops onto a tray lined with baking/silicone paper and place in the fridge/freezer to chill.
  2. Preheat the oven to 175°C/350°F and line two 8” (20cm) round cake pans with baking paper.
  3. In a medium bowl, add all the dry ingredients (except chocolate chips) and combine. In a separate bowl, add all the wet ingredients and combine to a smooth paste with a whisk.
  4. Add the wet to the dry ingredients and combine carefully with a spatula. Once your chocolate chips are firm, add about ½ cup into the batter and fold through.
  5. Separate the batter into two equal parts and place them into the cake pans. Spread evenly and make sure the surface doesn’t have too many bumps.
  6. Place in the oven for 15-20 minutes on the center rack. Let them cool completely while you prepare your frosting and nut layer.
  7. Melt the chocolate and whisk in the coconut cream. Place into the fridge until firm and spreadable. Do the same with the nut layer.
  8. Once the cakes are cooled down, spread the nut layer on top of one half. Take half of the chocolate frosting and spread evenly on top of the nut layer. Carefully place the second cake half on top and spread the rest of the chocolate frosting on top. Place into the fridge for 10 minutes before carefully decorating the top of the cake with the prepared chocolate chips.
  9. Store in the fridge for 3-4 days or in the freezer for 1 month.
Recipe by The Tasty K at