blog, Recipes
Leave a comment

Chocolate Cake – Gluten and Dairy free, Paleo Friendly

2016-06-28 19.49.35Who doesn’t love chocolate cake?  Well, if you have intolerances or allergies it doesn’t mean you have to miss out either….You can have your cake and eat it too!

I am one of ‘those’ people who can’t have certain foods, some are by choice because I know my body feels better without it eg; dairy, yeast etc but gluten for me is something my body does not react well too, like many today, so I avoid it completely.

I am more a savoury kinda of girl but every now and then I enjoy a piece of cake and this one certainly hit the spot.

It was my husbands birthday and it was school holidays, so my Daughter and I thought we would make a delicious chocolate cake to help celebrate this occasion. This one was certainly the bomb! Rich and Moist but not heavy or too sweet.

When cooking, I use a variety of different types of sugar in my baking, like Rapadura or coconut sugar in granulated form or rice malt or maple syrup in liquid form. Why do I do this? Well, as far as the body  is concerned, sugar is sugar, right but are all sugars created equally? Well, in my opinion no, not completely!

I am not going to bore you with too much science about sugar and the body but the surprising truth is that by the time any sugar’s circulating in your bloodstream, it doesn’t matter whether it comes from a Red Delicious Apple or a marshmallow. It’s treated the exact same way: With the release of insulin, the hormone in charge of collecting sugar from the blood and depositing to your muscles, organs and fat stores—a wholly necessary process for pretty much every function in the body.

But….

Rice Malt Syrup contains soluble complex carbohydrates, maltose and a small amount of glucose. It is 100% fructose free.

What’s wrong with fructose? The problem with fructose is that the metabolic burden rests on your liver. It is converted directly to fatty acids, and then body fat.

Pure Maple syrup contains calcium, magnesium and manganese. It’s also low in fructose.

Rapadura sugar contains Vitamin A, E and C as well as potassium, magnesium, Niacin, phosphate and iron.

Coconut Sugar its low-glycaemic and has a nutritional profile including amino acids, potassium, magnesium, zinc, iron and B vitamins.

White refined sugar contains no nutrients, mineral or enzymes. It is highly processed, high GI and of no real benefit to the body.

Now I am not going to get into a debate about what sources of sugar you should be consuming here, that is entirely your choice but my recommendation and choices are, if I am going to be consuming little sugar in moderation is ones that will give me some nutritional benefits and be of no or little burden to my liver and body.

Chocolate Cake - Gluten and Dairy free, Paleo Friendly
Print Recipe
This lovely rich and moist chocolate cake will sooth any chocoholic's soul.
Servings Prep Time
12 20 minutes
Cook Time
40-45 minutes
Servings Prep Time
12 20 minutes
Cook Time
40-45 minutes
Chocolate Cake - Gluten and Dairy free, Paleo Friendly
Print Recipe
This lovely rich and moist chocolate cake will sooth any chocoholic's soul.
Servings Prep Time
12 20 minutes
Cook Time
40-45 minutes
Servings Prep Time
12 20 minutes
Cook Time
40-45 minutes
Ingredients
  • 50 grams Raw Cacao
  • 1/2 cup boiling water
  • 3/4 cup Rapadura sugar or 3/4 cup of rice malt syrup
  • 150 grams Coconut Oil, melted
  • 3 egg, preferably free range & organic
  • 150 grams Almond Meal *you can use macadamia or hazelnut meal as an alternative
  • 1/2 tsp Bicarb soda
  • pinch Salt
Servings:
Instructions
  1. Preheat your oven to 170C or if fan forced, 150C. Grease and line a 22cm cake tin with baking paper.
  2. Combine your raw cacao and boiling water in a small bowl. Mix to well combine.
  3. In another bowl, mix sugar, eggs and melted coconut oil. Make sure your coconut oil is cooled but still liquid. Using an electric beater, beat for 3 minutes or until smooth and thickened.
  4. In a separate bowl, combine your almond meal, bicarb soda and salt. While your beaters are still running on a low speed, add your cocao mixture to the egg mixture.
  5. Remove your beaters and add your Almond mixture and fold gently, till well combined. Spoon your batter into your prepared cake tin and bake in oven for 40-45 minutes.
  6. Stand on a wire rack for 10 minutes then remove from pan. Allow to cool completely, Serve with fresh berries and either cream or yogurt ( thick Greek or coconut).
Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *