Linwoods have created a recipe especially for National Cake Week. 

Not only is the recipe vegetarian and gluten-free, it also uses Linwoods’ Flaxseed, Cocoa & Mulberries blend with added calcium, iron and magnesium, giving you that extra health boost whilst still feeding those chocolate cravings.

Serves: 6-8
Prep time: 10 minutes
Cooking time: 35 minutes


  • 100g dark chocolate, broken up into pieces
  • 4 tablespoons coconut oil
  • 25g gluten-free flour
  • 2 tablespoons Linwoods Flaxseed, Cocoa & Mulberries
  • 5g coconut sugar
  • 3 tablespoons cacao powder
  • 1 teaspoon cinnamon
  • ½ teaspoon baking powder
  • 2 eggs
  • 1 teaspoon vanilla extract
  • Fresh figs, halved
  • Strawberries, halved
  • Flaked almonds, to decorate


  • Preheat the oven to 170C and grease and line a 20cm loose-bottomed cake In.
  • Gently melt the chocolate and coconut oil then set aside while you mix together the flour, flaxseed, coconut sugar, cacao, cinnamon and baking powder in a bowl.
  • Once the chocolate has cooled slightly, add to the mixture along with the eggs and vanilla and stir gently to combine.
  • Pour into the tin and smooth out evenly. Arrange the fruit on top however you like, then bake in the oven for about 35-40 minutes until risen and a skewer comes out clean.
  • Leave to cool then pop out of the tin, scatter over flaked almonds and cut into slices.