Before you start wondering to yourself if this is some kind of sick joke, it’s not! And before you start wondering whether it tastes like cardboard or wet shoes, it doesn’t! It tastes like….well, like chocolate cake!
Turns out, after months of stomach aches and bloating, I’m allergic to wheat and dairy.
My solution is that I eat gluten free. Being wheat intolerant isn’t mutually exclusive with being gluten intolerant, but one eliminates the other in my case.
Anyway, this cake is my saving grace. I took a page from another bloggers book with it, and will gladly give her credit where it’s due right here. I made only a couple changes based on what I had already in the cupboard but have made it her way as well. They’re both great. Honestly.
The only thing I would further recommend is topping it with avocado chocolate frosting. Or, you know, real chocolate frosting works too. Guess my options are a bit limited these days and an avocado frosting seems to suffice.
CHOCOLATE CAKE (Again, with my VERY slight alteration from her recipe.)
150 ml coconut oil (melted)
50 g organic & fair trade cocoa powder
125 ml boiling water
2 t vanilla
3 medium organic eggs
140 g good quality organic brown sugar
150 g ground almonds (almond flour)
½ t baking soda
a pinch of salt
350 F/ 170 C
- Grease and line a 9-inch cake pan
- Put the cocoa powder in a bowl, and whisk in the boiling water and oil until it forms a smooth paste. Leave to cool for 5 mins, then stir in the vanilla extract.
- In a separate bowl crack in the eggs, then add the sugar and coconut oil. Using an electric whisk, whisk the ingredients together for 1-2 minutes, the mix will thicken slightly. As noted on her site, doing this by hand will cause the cake to lose height.
- Pour the chocolate mix into the egg mixture and combine.
- In a separate bowl combine the almonds with the bicarb of soda and salt till the ingredients are well distributed.
- Pour into your cake tin and bake for 30-35 minutes until the cake springs back when you push it.
- Top with fruit or cream