This moist & light cake tastes fantastic & you would never believe it was gluten & dairy free because it is so indulgent & delicious. It tastes best on the day of cooking and I guarantee that you will find it hard to resist for any longer and you will have no reason to feel any guilt as you are feeding your body with natural nutrients it craves & loves.
Ingredients Serves 10
- 2 cups of gluten free flour
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- ¾ cup of raw cacao
- 2 cups of coconut sugar
- 1 cup of olive oil
- 1 cup of hot coffee
- 1 cup of almond milk
- 1 teaspoon vanilla essence
- 2 eggs
- 1 teaspoon xanthan gum
To make the ganache
- 2.5 cups of organic chocolate buttons
- 1 cup of almond milk
Preheat the oven to 175 degrees Celsius. Start by adding the flour, salt, sugar & baking powder together with the baking soda & raw cacao powder in a large food processor for around 2 minutes.
Once a smooth mixture has formed add the oil, hot coffee & almond milk & continue to mix until the mixture appears smooth. Pour the mixture into 3 greased round baking trays & bake for 30 minutes or until you can pierce the cakes with a fork and it comes out dry. Carefully remove the baking trays & allow the cakes to cool.
To prepare the ganache place all the ingredients into a bowl & heat gently & slowly over a pan of hot water. It will thicken slowly but you will need to be patient. Once it appears smooth in texture place the ganache in the freezer for 10 minutes to promote a lovely thick creamy texture.
Then make sure all 3 cakes bases have a level top & place the icing on each one using a metal spatula & hot water to ensure an even coating. I used strawberries to decorate my cake & any kind of seasonal berries would look good.
This Chocolate cake is so genuinely fabulous for people constrained to being dairy & gluten intolerant. It also contains healthy raw cacao, which is such an amazing antioxidant food providing you with vitamins & minerals such as magnesium, calcium, sulfur, zinc, iron, copper, potassium, manganese.It also benefits from vitamins that include B1, B2, B3, C, E, oleic acid, protein & fibre.
The coconut sugar is made from sap which is the sugary circulating fluid of the coconut plant. It benefits you as it retains quite a bit of the nutrients found in the coconut palm such as iron, zinc, calcium, & potassium together with short chain fatty acids & antioxidants. Its important to note that it also contains fiber called Inulin, which may slow glucose absorption & explain why coconut sugar has a lower glycemic index than regular sugar.
The olive oil is important for this recipe as it acts as the glue for all the ingredients. Olive oil is a rich source of monounsaturated fat that actually protects us from many chronic diseases such as heart disease, high blood pressure, & diabetes to name a few. Unsweetened almond milk will barely impact on your sugar levels & contains protein & plenty of B vitamins with iron & riboflavin, both important for muscle growth & healing. It’s important to use the xanthan gun because it is naturally gluten free & contains unique qualities that make it an efficient thickener & improves the textures & makes gluten free cakes less crumbly & gives the recipe a smoother consistency. This recipe has been such a fantastic success with my friends & family. I know you will absolutely love it.