My beautiful boys wanted to make me a cake for mothers day (any excuse!). Luckily I had a healthy recipe I wanted to play with so we gave it a go! This cake is quite lush and rich. It is amazing to think it has no gluten, no dairy, no eggs, no refined sugar and no nuts. It is the perfect cake if you are concerned about allergies – or to take to a party where you want something that anyone and everyone can eat! Diabetics, vegans, coeliacs, …anyone I’m sure!
The boys chose a love-heart shaped cake tin that was my grandmothers (appropriate for the day!) and we sprinkled the top with naturally coloured sprinkles (Yes, don’t mess such a lovely cake up with artificial colours! 🙂 ) (I’m not sure about the GF nature of the sprinkles – maybe check that if you have an allergy/intolerance before using them).
Once again, this is my GF flour mix that I like and works well for me. I don’t have a desire to change it at this point. If you want to use gluten, just substitute a wholemeal wheat flour (I recommend Atta flour because it is wholemeal but very fine and not ‘bitty’)- or if you don’t have these GF flours, try a GF premix. I’m sure it will still hold up. Whatever you do, if you follow this recipe, don’t leave out the starch. The blend of GF flours needs the starch to function. (You can buy it in health food shops). You can substitute potato starch instead if you prefer but don’t mix this up with potato flour! That one won’t work.
My last little note is to try not to skimp on the chocolate. 70% cocoa minimum, buy Fair trade and don’t buy any chocolate where sugar is the first ingredient :). Loving Earth is my favourite brand at the moment but it’s not easily sourced where we live. Green and Blacks is a good alternative and you can find it in any supermarket.
My 5yo was pretty funny when I got him to mash the avocado. He raised one eyebrow (just like his mother :)) and said in disbelief “We’re going to put THIS in it?”. Yes, sweetness, we are! And it’s good!
1 cup brown rice flour
½ cup millet flour
½ cup tapioca starch
1/3 cup coconut palm sugar
1/3 cup cacao powder
1 teaspoon bicarb soda
1/2 teaspoon salt
80 gms 70% dark chocolate (dairy free)
2/3 cup freshly brewed coffee
1/4 cup coconut oil
1/3 cup rice syrup
1 small very ripe avocado, mashed (or 1/2 a big one)
1 1/2 teaspoons vanilla extract
3/4 cup coconut cream
For the ganache:
20 gms dark chocolate (dairy free)
1/2 cup coconut milk
- Grease and line cake tin. Preheat oven to 180 degrees C.
- Place a small saucepan over low heat and add in dark chocolate and freshly brewed coffee. Whisk until chocolate is completely melted, then remove from heat and set aside to cool.
- In a large bowl, whisk together flour, sugar, cacao powder, baking soda, and salt; set aside.
- In a separate large bowl, beat together mashed avocado, oil, rice syrup and vanilla extract until smooth. Whisk in cooled chocolate mixture and coconut cream. Add wet ingredients to dry ingredients and mix until just combined. Your cake batter should be pretty thick. If it’s too thick, add in an extra tablespoon or two of milk.
- Pour batter into prepared tin and smooth top. Bake for 35-45 minutes or until tester inserted into center comes out almost clean, with just a few crumbs attached. Let cool in pan an hour on a wire rack before flipping over and transferring to wire rack to finish cooling completely.
- To make chocolate ganache: In a small saucepan over medium-low heat, add in coconut milk and chopped chocolate. Watch carefully and whisk until chocolate is completely melted. If you want a thinner ganache, add in more coconut cream. Let stand for a few minutes then immediately spoon ganache over cake. Top ganache with sprinkles, more chocolate chips, nuts, or another topping of choice. Cut into 12 slices and serve immediately!
Thanks ever so much to Ambitious kitchen whose recipe I used and adapted.