So, apparently I am to give up all things gluten-ous (is that a word?) for good... or face a life of stomach pain and other ailments... Gulp. I am not even going to bore you on how that is a genetically impossible thing for me to achieve: as a Moroccan, my system reaches a state of disfunction if I don't eat bread, it just is. But my issue is this: I have been looking for alternatives to proper bread in London but so far I have failed miserably (if you do know of a good GF bakery, please let me know!) In the meanwhile, I have done a lot of work on some of my usual recipes to make them not just gluten-free, but also free of refined sugar and, when possible, dairy-free. Let me tell you, some of this "research work" has had disastrous totally inedible results.
That said, I'm quite happy of my chocolate cake. Beware though: this isn't either low-fat or low-sugar, instead it is a super indulgent way of approaching tea time if you are trying to eat things which are good for you. So, if you want a low calorie option, this isn't it (I'm not sure anything on my page is ever...), but if you want a deliciously moist alternative to a proper chocolate cake, this is it!
What you will need:
- 50g organic raw cocoa powder
- 125ml boiling water
- 1 cup agave syrup (see, not sugar-free)
- 100g gluten-free flour
- 60g almond flour, or almond meal, or ground almonds
- 1 tsp baking powder
- 0.5 tsp baking soda
- 1 tsp organic vanilla powder
- 1 pinch of salt
- 150ml organic rapeseed oil
- 3 large free range eggs
Pre-heat your oven to 170°C.
Line a springform tin with baking paper. I usually grease that a little bit to make sure there are no issues. I use rapeseed for this one, same as what goes in the cake mix, because it is extremely good for you (evidently...) but mostly because it has a very light taste which won't over-power the recipe.
Make a cocoa mixture by diluting the cocoa in the boiling water with the agave syrup, until you get a runny dark chocolate mix.
Combine all dry ingredients in a bowl. In a separate bowl, whisk the eggs with the oil until well combined and the mix is a light yellow colour. Add the cocoa mixture then the dry ingredients whilst whisking a bit more slowly. The cake mix is very "gooey".
Pour into the tin, then bake for 40-45 minutes until a skewer inseerted in the middle comes out clean. Leave to cool in the tin then out on to a cooling rack (or just devour instantly with some nice cream and a strong expresso... if you're me). Although this is made of mainly good for you ingredients, you really will fool everyone with it: my little boy adores it and he has quite a discerning sweet tooth!