Clean eating doesn’t mean you have to miss out on your favourite chocolate cake.
To celebrate International Chocolate Cake Day 2017, we have put together a simple gluten free, sugar free chocolate cake recipe. Yes it is actually possible to create a cake that’s just as delicious without all the added inflammatory ingredients (link out). Try it!
This chocolate cake ticks all the perfect cake boxes (in our opinion) it’s:
Sweet (but not too sweet)
Moreish and delicious
Easy to make
This sticky, indulgent chocolate cake is the perfect bake to celebrate international chocolate cake day or as a weekend treat. It’s so easy and healthy, you have no excuse not to get your apron on!
When clean living is your goal, this vegan, sugar free, gluten free bake is your new go – to for any occasion.
Decadent Sugar Free Chocolate Cake
43 g Gluten Free Flour Blend
43 g Gluten Free Oat Flour
2 tbsp Ground Coconut Flour
50 g Unsweetened Cocoa Powder (or Raw Cacao)
1/4 tsp Himalayan Rock Salt (or Sea Salt)
2 tsp Baking Powder
2 tsp Baking Soda
1 Medium Ripe Hass Avocado
1 1/2 Medium Sized, Ripe Bananas
85 g + 2 extra tbsp Maple Syrup (or Raw Honey if not vegan)
57 g Coconut Oil (melted in a pan)
1/4 tsp Coconut Oil (for greasing pan)
1 cup Unsweetened Vanilla Almond Milk
1 tbsp White Wine Vinegar (or Apple Cider Vinegar)
2 tsp Pure Vanilla Extract
First off, to make this delicious fudgy cake preheat your oven to 180 degrees C. Grease a round or rectangular 8 inch pan with coconut oil.
Add avocado and banana to a large mixing bowl and mash together with a fork. Next pour in the maple syrup (or honey), vanilla extract, melted coconut oil and stir.
In a separate cup combine the almond milk and vinegar then add to the mixture and whisk until fully combined. Next add the baking soda and powder, mixing vigorously.
Add cocoa powder, salt, gluten free flour, oat flour and coconut flour and sift over the wet mix. Then whisk thoroughly. Taste to measure the sweetness, adding more maple syrup or honey if needed.
Pour the final mix into the baking pan and smooth over the top.
Bake for 40-50 minutes, always checking that the top isn’t burning. It will be ready once a knife comes out clean.
Let cool for an hour or so at room temperature.
To remove loosen all around the sides with a flat spatula, place a large plate on top a flip over, tapping gently to release. You can then flip onto another serving plate so it is the right way up.
Dust with cocoa and serve. It will refrigerate for a few days, or is freezable.