I have been experimenting with gluten free, grain free and dairy free cakes for a while now, and I think I’m finally getting the hang of it.
Lower in fat and sugar than typical chocolate cake this recipe even contains fruit, yet still tastes decadent with its blend of vanilla, cinnamon and coffee. It also contains cacao powder, which is a good source of nutrients and is naturally sweet. Go ahead: try it warm from the oven with homemade yoghurt and blueberries. Mmm…
You will need:
4 small apples
1 tbsp lemon juice, fresh or bottled
2 tbsp coconut oil, softened (vegetable oil will work here too)
2 tsp instant coffee (I use cafedirect fair trade organic decaffeinated coffee – caffeine doesn’t like me)
3 medium eggs
2 tbsp powdered stevia
30ml almond milk
2 tbsp rice malt syrup
65g coconut flour
50g raw cacao powder
1/2 tsp baking powder
1/2 tsp cinnamon
1 tsp vanilla extract
7″ baking tin with a removable base, lightly greased
1. Chop the apples and remove the cores. Put the oven on to 180°C (160°C fan).
2. Place apple pieces in a small saucepan with the lemon juice and just enough water to cover.
3. Bring to the boil and then turn down the heat and simmer for 10 minutes.
4. Meanwhile, in a food processor place the coconut oil, coffee, stevia, rice malt syrup, milk and eggs. Whizz on a high speed until well combined using the blade attachment.
5. Add to the food processor the flour, cacao, baking powder, vanilla extract and cinnamon.
6. Strain the cooked apples and add to the mixture.
7. Whizz again for a full minute, scraping down the sides as needed.
8. You should have a soft dropping consistency. If not, add a tablespoon of almond milk or apple water.
9. Spoon the mixture into the prepared cake tin and bake in a pre-heated oven for 35 minutes or until a metallic skewer comes out clean. The top of the cake should be crackled but not burnt.
10. Store in the fridge (if it lasts that long).
adapted from this recipe: