In my last blog post I mentioned that I had made my own gluten free birthday cake. I have made this cake numerous times over a period of several years and it is always well-received.
I was actually quite surprised that I do not appear to have posted the recipe on the blog previously. The recipe was given to me by a friend from a recipe book published by Tania Hubbard but it is here on her website. But for your convenience I have copied it below.
By Tania Hubbard almond meal, dairy free, gluten free, grain free
Ingredients
4 tablespoons chia seeds (soaked in 1 cup of water for 15 minutes)
1 cup almond meal (1 cup of pepita meal for nut-free-chocolate-cake-recipe)
1 cup coconut palm sugar (you can use less for sure)
1/2 cup cocoa (raw or dutch processed)
2 teaspoons cinnamon
125g butter (or 1/4 cup of olive oil or coconut oil)
4 medium eggs (60 gram eggs are medium)
1 teaspoon bicarbonate of soda (bicarb)
Pinch salt
Directions
1 Preheat oven to 180C
2 Line a spring form cake tin with non stick baking paper
3 Soak the chia seeds in 1 cup of water for 15 minutes, stirring regularly
4 In meantime place cocoa, eggs, almond meal, sugar, salt, bicarb and butter in a bowl
5 Whisk to combine well and break up any lumps
6 Add chia seed jelly and whisk until well combined
7 Pour into lined cake tin
8 Bake in oven for 35-40 minutes or until it bounces back when pressed in the middle
9 Let the cake cool for 5-10 minutes in the tin
10 Finish cooling on a wire cooling rack
I find that the cooking time is more like 45 minutes but it will depend on your oven.
The cake is quite dense and moist with an almost fudgy texture. While I do serve it as a cake it lends itself particularly well to use as a dessert.
The combination of chocolate paired with fresh raspberries is perfect.
The addition of a scoop of ice-cream or a dollop of cream would be the finishing touch.
organised castle 