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A Lovely Light Chocolate Cake – Nut free

February 26, 2014

Nut-free, dairy-free and possibly sugar free chocolate cake

Gluten-free, nut-free, dairy-free and possibly sugar free chocolate cake – AND its yum!

One can never get enough chocolate cake. Enough said.

This cake, entirely based on coconut flour is dairy free, gluten & grain free and more importantly, NUT free!! So its perfect for packing in school lunch boxes without fear of retribution from the nut police!

The important thing to remember with cooking with coconut flour is NOT to overcook it. Undercook it if you will, but do not overcook it as coconut flour tends to dry out very easily.

I know this recipe has a lot of eggs but the eggs help make this cake feather light despite them packing a fibre punch with the coconut flour. I use Natvia (erythritol) to keep them low carb and guilt free but I do think that sugar is best here.

Ice with a whipped ganache or your favourite frosting and your kids will love you forever!

60g coconut flour
20g cocoa
1 teas bicarb
1 teas baking powder
100g rapadura sugar (or coconut sugar)
120g coconut cream
70g coconut oil (or macadamia)
70g cold brewed coffee or water
vanilla to taste
1 teas apple cider vinegar
60g dairy free chocolate
5 eggs
Chop the chocolate on SP 8 for 5 seconds. Add the remaining ingredients and mix on SP 6 for 10 seconds. Pour into lined muffin tins and bake for 15 minutes at 170 C. If making a large cake, bake for 25 – 30 minutes. Do not over cook as coconut flour tends to dry out.
6 Comments leave one →
  1. louise Humphris permalink
    February 26, 2014 2:51 pm

    You are such a clever cook!

  2. Judy permalink
    February 26, 2014 10:59 am

    Hi Clever Cook! Thanks again for another amazing recipe! I notice you use Natvia a lot. I am keen to use it too but slightly concerned about the processed look of it… have you investigated how it’s manufactured? Are you comfortable with it? Thanks, Judy

    • February 26, 2014 3:03 pm

      Hi Judy. Natvia is a blend of erythritol and stevia. I buy both of tho ingredients separately and mix them myself, that way I can choose the best ones I can find. It is much cheaper to buy this way and I get mine from Erythritol and to a lesser extent, stevia is a processed product. There’s no way around it. I figure that the amount I eat has a lesser impact on my health (on a hormonal level) than using honey or maple syrup. It’s a decision I’ve made that I’m comfy with. It’s very easy to get wrapped up in food politics which removes the joy from eating anything!! Whilst I’m a big believer in whole real food, this is my concession , each to their own I say!

      • Judy permalink
        February 26, 2014 7:34 pm

        Great answer Sarah!! Thank you so much. I agree, it can get overwhelming trying to decide what’s best for my body & there are always compromises to be made. I will visit that website and have a squiz! Thanks again, Judy

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