If you’re on the hunt for a simple, yummy treat, you can’t go past Tania Hubbard’s delicious Choc-Chia Cake, recently featured on her Gluten Free Grain Free blog.
We highly recommend it as one of the tastiest homemade cakes we’ve tried!
Before you begin – this recipe is dairy-free, gluten-free and grain-free, as well aspaleo and vegetarian-friendly. It does contain eggs.
4 tablespoons chia seeds (soaked in 1 cup of water for 15 minutes)
1 cup almond meal
1 cup coconut palm sugar
1/2 cup cocoa (raw or dutch processed)
125g butter (or olive oil, coconut oil) (if using coconut oil – room temperature)
5 medium eggs (60 gram eggs are medium – if you have bigger cackleberries than that – reduce the eggs to 4)
1 teaspoon bicarb
1. Preheat oven to 180C
2. Line a spring form cake tin with non stick baking paper
3. Soak the chia seeds in 1 cup of water for 15 minutes, stirring regularly
4. In meantime place cocoa, eggs, almond meal, sugar, salt, bicarb and butter in a bowl
5. whisk to combine well and break up any lumps (at least 1 minute)
6. Add chia seed jelly and whisk until well combined
7. Pour into lined cake tin
8. Bake in oven for 35-40 minutes or until it bounces back when pressed in the middle
9. Let the cake cool for 5-10 minutes in the tin
10. Finish cooling on a wire cooling rack
This is the basic recipe. It is really about getting you started with the minimum of fuss.
You can add cinnamon (2 teaspoons, and/or ginger (1/2 teaspoon), or coffee (1/4 cup of coffee grinds) to this cake and changes it flavour dramatically or delicately if you like.
A handful of berries is deeeeeelicious
REMEMBER – you can substitute butter for coconut oil or olive oil
HUGE thank you to Tania Hubbard for this recipe! You can check out more great recipes on Tania’s blog Gluten Free Grain Free or her book Gluten Free Grain Free, which is now available online at Mullen Health here.
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