Grain-free Chocolate Cake
This cake is a grain-free chocolate delight, made using almond meal (so is perfect for any of you gluten free, wheat free beauties out there). Using nut flour in the place of wheat flour means this cake is naturally lower in carbohydrates, and higher in protein (especially with 3 eggs added in the mix!) . Raw cacao is high in magnesium, and packed full of antioxidants – plus using extra virgin olive oil also gives it a healthy dose of fats, making this a well balanced sweet treat!
Serve this little beaut with yoghurt (coconut yoghurt if you want to keep it dairy free).
This cake is inspiration from Teresa Cutter – Thanks The Healthy Chef!
2 ½ cups of almond meal
½ cup of raw cacao
½ tsp. baking soda
½ tsp. gluten-free baking powder
½ tsp. vanilla
3 eggs (preferably organic)
½ cup of extra virgin olive oil
½ cup of almond or coconut milk
½ cup of maple syrup
Preheat oven to 160C fan forced.
Combine dry ingredients – almond meal, cacao (you may need to sieve the cacao, if lumpy), baking powder, and baking soda.
In a separate bowl mix the eggs, vanilla, almond milk, olive oil, and maple syrup.
Pour the wet ingredients into the dry, and mix well. Spoon cake mixture into a 20cm cake tin (greased or use grease proof paper), and pop into the oven.
Cook for 40-50 mins, until the cake bounces back when touched. Let the cake cool, and top with fresh raspberries.
This cake will store in the refrigerator for about 5 days.
Serves 16 (small pieces)