Moist Gluten free Chocolate Cake - One bowl - no refined sugars and no butter!
I love a good chocolate cake recipe. They always come in handy. I especially like ones that take 5 minutes to mix together. This cake is light but chocolatey enough for you to be satisfied with one small slice. It will last 5 days at room temperature (covered) and will impress all who enjoys it. This is by far the best one yet.
If you want to go further, you can ice with ganache (recipe below) but you really don't need to. This is a great cake for childrens lunch boxes ... or if you're like me.. your husbands lunch box.
I love that it uses olive oil (which you can't taste by the way). Olive oil has so many outstanding benefits. Including being rich in antioxidants and mono-unsaturated fatty acids.
- 1 1/4 cup quality raw cocoa
- 1 cup coconut flour
- 10 free range eggs
- 2 tsp gluten free baking powder
- 1 tsp cinnamon
- 1 1/2 cup honey or maple syrup
- 1 cup quality extra virgin olive oil
- 1 cup organic coconut milk
- 2 tsp vanilla extract
- 1/2 cup light thickened cream - room temperature
- 70 grams quality 70% dark chocolate
- Preheat the oven to 160 C and line a round 9 inch cake tin (this is what I used, you may use any cake tin you like) with baking paper. Ensure any gaps are painted with olive oil to avoid cake sticking to tin.
- Using a whisk, beat eggs and vanilla until smooth and creamy.
- Add all other ingredients and whisk until combined.
- Allow to sit for 5-10 minutes.
- Place in the oven (middle rack if you can) for 1 hour (skewer test at 40 minutes as some ovens cook faster than others)
- Allow to cool for 10 minutes before tipping out onto a cooling rack.
- Cool completely before icing the cake
- Melt chocolate slowly in microwave, 30 seconds at a time, stirring as you go.
- Once melted, fold the cream in slowly. Once combined, spread over the cake. YUUUUUMM!!