Fiesta Friday #25! Happy Birthday to Me

I must apologise for missing the festivities last week.  This week disappeared with alarming speed, partly caused by the busyness caused by my birthday.  I was taken out for lunch twice, had cake at the office, and a surprise drop-in by my team.  This was particularly lovely, as we are a National team, and are scattered over 2000km apart, in two different States.  These are the gorgeous flowers they surprised me with – aren’t I spoilt?


To keep with the theme, my contribution to this week’s Fiesta Friday is my birthday cake.  Even though it is a healthy cake, or ‘Fun Free’ as we call it, it still went down very well amongst my chocaholic workmates.  I hope you enjoy a little bit of indulgence, sans the guilt!


Angie from A Novice Gardener is the force behind the party, and this week’s event is co-hosted by Hilda @Along The Grapevine and Julianna @Foodie On Board – thanks lovely ladies!  If you would like to join the party – click on any of the links in this paragraph to find more info.




Banana Chocolate Mudcake with Gooey Chocolate Icing – from Quirky Cooking

A Thermomix recipe



  • 200g ripe bananas
  • 150g gluten free flour
  • ¼ tsp fine sea salt
  • 1 tsp baking powder
  • ½ tsp bicarb soda
  • 30g raw cacao powder
  • 60g coconut sugar
  • 70g coconut oil
  • 140g coconut milk
  • ½ tsp apple cider vinegar (optional)
  • ½ tsp natural vanilla extract


  • Preheat oven to 180 C. Line 12-hole muffin tray with cases
  • Place all mudcake ingredients into mixing bowl and mix until smooth
  • Fill muffin cases approx. half full and bake 25-30mins or until skewer comes out clean
  • Allow to fully cool before icing



  • 100g raw cashews
  • 3 fresh pitted dates
  • 20g raw cacao powder
  • 1 tsp vanilla extract
  • 20g pure maple syrup
  • 20g filtered water


  • Grind cashews for 10 seconds, speed 9, until fine
  • Add remaining ingredients and mix at speed 6 for 30 seconds
  • Scrape down, add a little more water if needed, and mix another 30 seconds until smooth
  • Spread over cake and decorate with strawberries if desired



The recipe is originally for cupcakes, but can be made into a full size cake by doubling the recipe and cooking for 50 mins.  I found this to be a bit heavier and denser than the cupcakes, so would probably stick with the smaller size in future.

The strawberries were my addition – after all, who doesn’t like strawberries and chocolate together?

Carnage in the Kitchen! Raw Beetroot Chocolate Mudcake

imageI’ve never been a fan of beetroot.  Then again, I’d only ever tried the usual canned stuff – yuck!  After tasting the real deal in one of the salads at the workshop on Saturday, I felt game enough to try making a beetroot mudcake.  While the idea still plays with your mind, I’m hoping the results will prove very tasty.

Having never cooked with it before, I had not realised what a mess beetroot makes.  It looked like an act of violence had occurred in my kitchen.  Chopping board, knife, benchtop and hands were all stained a suspicious red.  Thankfully hands and benchtop cleaned up easily.  The chopping board was a different kettle of fish.  Good old Google provided this handy tip which worked a treat.

For stains on your chopping board, put lemon juice on the stains, sprinkle with salt and leave to soak for 1/2 hour or so. This will draw the stains out.

So, now to the cake itself.  Pretty easy to make in the food processor.  The only ingredient I had some trouble finding was the cacao butter, but that was more because I couldn’t see it sitting on the shelf in front of me until I asked one of the girls in the store for help (I thought only guys did that??).

I found this recipe on Facebook at Wray Organic, where it had been adapted from

Raw Beetroot Chocolate Mudcake

For the Cake
2 cups macadamia nuts
4 medjool dates
½ cup currants
¼ cup organic coconut flower nectar
3 medium beetroots, grated
2 cups desiccated coconut
½ cup raw cacao powder
2 tbsp psyllium husks, ground
1/3 to ½ cup sweet cacao nibs

• process the macadamia nuts until they are crumbly
• add the dates, currants & coconut flower nectar & process until smooth
• add the grated beetroot & process for another minute
• add the coconut, cacao powder & psyllium husks
• blend until everything is well mixed & an even texture
• mix through the sweet cacao nibs.
• press into the bottom of a spring form cake tin
• place in the freezer for at least half an hour while you make the icing

For the Icing
100g cacao butter, melted
1 cup raw cashew nuts
½ cup raw cacao powder
½ cup coconut flower nectar or maple syrup
1 tsp lemon juice
1 tsp tamari

• gently melt the cacao butter over a low heat in a small saucepan
• leave aside to cool
• combine & blend the cashews, cacao powder, coconut flower nectar or maple syrup, lemon juice & tamari in a food processor
• pour in the melted cacao butter & process into the mix is smooth
• pour the whole mix over the cake base & spread out evenly.
• refrigerate overnight & allow all the flavours to absorb into each other before serving.

My Photos

Note: my icing didn’t come out as smooth as I would like, probably as I didn’t grind the nuts on their own first.
I am currently impatiently waiting for it to set in the freezer.  I’ll comment on the outcome once I’ve tried it.

Taste test complete!  Very tasty, very rich. Not sure about having the cacao nibs in there whole. They do add some texture, but I think I’ll leave those out next time. Otherwise, gets the tick of approval!