2 cups spelt flour
1/2 tsp sea salt
1/2 cup high quality cocoa powder
1 tbsp. baking powder
1 tbsp. chia seed and 3 tbsp. water
3/4 cup brown sugar
1-2 medium zucchini, finely shredded
1/2 cup walnut oil
1/2 cup almond oil
1 tbsp. vanilla essence
Preheat oven to 350 degree Fahrenheit.
Prepare the chia seed egg - mix the chia seeds with water and set aside for 5 minutes. In a bowl, mix flour, baking powder, cacao powder and salt together. Combine shredded zucchini, walnut oil, almond milk, sugar, vanilla essence and the chai egg. Add the wet ingredients with the dry ingredients and mix well until you have a smooth batter. Transfer to a l8x8 inch baking tray, lined with baking parchment and bake for 35 minutes or until the skewer comes out dry.
Once the cake is baked through, take it out and leave to cool for 10 minutes then transfer to a wire rack.
Heat up 150 grams of dark chocolate in a bain marie, then pour over the cake. Decorate with berries and let it completely cool.