DIANA’s GLUTEN & DAIRY FREE CHOCOLATE CAKE
This is a recipe provided by one of the Super Mum’s we have been working with who has done wonders with her gorgeous son through fabulous nutrition. This just shows you that even if your child has to go without gluten and dairy, for whatever reason, delicious treats like this are still very much possible. Diana has shared her wonderful recipe for this amazing gluten and dairy free chocolate cake and I have to say it looks stunning.
Thank you so much Diana for sharing your delicious recipe. I am going to have some very happy kids this weekend!!! x
Ingredients
Cake Batter
- 2 cups gluten free flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1 cup plant based milk
- 2 medium eggs
- 1/2 cup coconut sugar
- 1/2 cup coconut oil, melted
- 1 pinch sea salt
Chocolate and Avocado Cream
- 2 large avocados
- 100 g 70% chocolate
- 1/2 cup plant based milk
- 6 to 8 drops stevia
- 1 cup fresh fruit of choice
- 1 tbsp pumpkin seeds
Instructions
- Set the oven to gas mark 180c or 160c if you are using a fan oven.
- Grease two 8 inch cake tins and set aside.
- Place the flour, salt and baking soda in a separate bowl.
- Put the cocoa in a second bowl and add the milk little by little to make a stiff paste.
- For the cake batter, in a third bowl, beat the eggs, coconut sugar, vanilla, melted coconut oil, and apple cider vinegar.
- Add the flour mixture and the cocoa paste to the wet cake batter and mix until you have a smooth batter.
- Pour the mixture equally into the greased tins and place in the oven for 20 to 25 minutes. The cakes are done when a skewer inserted comes out clean. Once cooked, take out of the tins and place on a cooling rack.
Chocolate and Avocado Cream
- Snap the chocolate into pieces and melt by placing in a bowl over a pan of boiling water.
- Once melted place in a blender with the rest of the "cream" ingredients and blend until smooth.
- Spread 3 to 4 tablespoons of the "cream" over one half of the cooled cake and place the other cake on top to make a sandwich. Spread the rest of the "cream" over the top of the cake and decorate with your favourite fruit and a sprinkle of pumpkin seeds.
THE SCIENCE BIT
Raw organic CACAO has over 40 times the antioxidants of blueberries and is the highest plant-based source of iron known to man, at a whopping 7.3mg per 100g. This compares to beef and lamb at 2.5mg, and spinach at 3.6mg. CACAO is also one of the highest plant-based sources of magnesium, the most deficient mineral in the Western world. Magnesium is important for a healthy heart, and helps turn glucose into energy enabling your brain to work with laser-sharp clarity and focus. One of the more surprising facts is that raw CACAO has more calcium than cow’s milk, at 160mg per 100g vs only 125mg per 100ml of milk. CACAO contains a large number of agents that increase the production of several feel-good chemicals in the brain such as dopamine and serotonin and may possibly be the reason why we reach out for a chocolate bar when we are feeling low or stressed! AVOCADOS are loaded with healthy monounsaturated fats including high levels of oleic acid (found in olive oil). They are loaded with fibre to keep our gut bugs happy and strong and contain 40% more potassium than bananas which is essential for a healthy nervous system. In addition to these conventional nutrients, AVOCADOS offer a wide range of phytonutrients to help fight cell damage.
