Chocolate Cake – Gluten and Dairy free, Paleo Friendly
This lovely rich and moist chocolate cake will sooth any chocoholic’s soul.
or 3/4 cup of rice malt syrup
Coconut Oil, melted
egg, preferably free range & organic
*you can use macadamia or hazelnut meal as an alternative
Preheat your oven to 170C or if fan forced, 150C. Grease and line a 22cm cake tin with baking paper.
Combine your raw cacao and boiling water in a small bowl. Mix to well combine.
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.
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.
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.
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).