It’s no secret that I love chocolate. No matter how healthy I eat, I still can’t resist spoiling myself every now and then when the mood strikes and I make absolutely no apologies for it either. Luckily for me (and my fellow chocolate addicts), the good news on chocolate just keeps getting better and better! The cacao bean in its pure form possesses many health benefits so it is believed the darker the chocolate, or the higher the portion of cocoa, the better. Dark chocolate is loaded with antioxidants and when consumed in small quantities can help to promote brain health, lower blood pressure, and improve cardiovascular health. Plus it releases endorphins in the brain to make us feel happier!
Now this doesn’t give me an excuse to eat a block of dairy milk chocolate every day (keeping in mind that the more processed the chocolate is, the less of these health benefits it actually contains) and it doesn’t mean that I can send myself into a dark chocolate food coma. But it sure does reinforce my belief in moderation and balance.
So for those especially indulgent occasions, here is a beautifully rich and moist gluten-free Chocolate Cake recipe.
If you want even more gluten free baking and dessert recipes check out Great Gluten Free Vegan Eats, a gluten free and vegan recipe book by one of my favourite food bloggers, Allyson Kramer. If you’re not into the whole ‘vegan’ thing, then The Gluten Free Kitchen also has some amazing gluten free recipes.
Serves as many as you’re willing to share it with
300g Organic Dark Chocolate
1 cup Almond Meal
½ cup Brown Sugar
¾ cup Caster Sugar
½ cup Olive Butter
1 cup boiling Water
1 tsp instant Coffee
2 tbsp Cocoa Powder
7 free range Eggs
1 tbsp Banaban Extra Virgin Coconut Oil
2 tsp Vanilla Essence
- Preheat oven to 180 degrees.
- Cream butter, brown sugar and caster sugar in a bowl with an electric mixer.
- In a separate bowl whisk eggs, add coconut oil and vanilla essence.
- In a separate bowl again place boiling water, coffee, cocoa powder and stir until dissolved.
- Finely chop dark chocolate, add to boiling water and stir until completely melted in.
- Combine butter/sugar mixture, egg mixture, chocolate mixture, and add almond meal. Beat with the electric mixer for 30 seconds or so until smooth.
- Grease a round 7cm deep cake tin with olive butter.
- Pour cake mixture into the tin and bake for around 60 t0 65 minutes. If the outside of the cake starts to harden and brown before the centre is cooked, wrap foil around the edges of the tin so that only the middle of the cake is exposed.
- Once cake is cooked through (it should still be slightly moist) remove from oven and let stand for about an hour to set, then place in the fridge.
- When ready to serve, dust with icing sugar, and grate dark chocolate over the top.
* A sprinkle of berries and a side of vegan ice cream also works a treat!