This is a pretty stunning super quick cake – with ingredients you probably have on hand!
It IS gluten (it was for my dad- happy birthday dad!). My recommendation if you are gluten free would be to replace with your own GF mix or use 2 cups brown rice flour, 1/4 cup millet flour and 3/4 cup tapioca starch if you want to make your own. I have confidence in this cake!
This recipe is adapted from Grist and makes one 8-inch cake. I made double for the picture included.
1 1/2 cups wholemeal Atta flour
1 cup Agave nectar (if you like things SWEET, perhaps do 3/4 cup agave and 3/4 cup coconut palm sugar)
2/3 cup unsweetened cacao powder
1/2 teaspoon sea salt
2 tsp bicarb soda
2 T apple cider vinegar
1 tsp vanilla extract
2/3 cup virgin coconut oil, melted and cooled slightly
Preheat the oven to 180 degrees C.
Mix the dry ingredients in a large mixing bowl. In a smaller bowl, mix together the vinegar, vanilla, agave, coconut oil, and coconut cream/ water. Pour the wet ingredients into the dry ingredients and whisk until well blended and smooth.
Pour the batter into the prepared pan and bake for about 20 minutes or until a toothpick or thin knife blade inserted into the middle of the cake comes out clean.
Cool the cake completely on a rack.
Ice with a ganache of cacao/coconut cream/agave mixed together and enjoy!