This has to be the best chocolate cake I have ever made, it is truly divine! it is perfect for anyone with gluten & dairy intolerances and great for the rest of us since it’s the healthiest chocolate cake you’ll ever eat!. Its rich dark chocolate gives it decadence yet is so simple to make. I really urge you to make it, your friends & family will love you for it, I promise!
Organic ingredients is all I use….well worth the extra cost and better for your health!
- 25cm round spring form cake tin – lightly butter the tin & line the bottom with baking parchment then dust with a little gluten free flour.
- Preheat the oven 170 c / gas mark 3
- Cooking time 30-35 mins depending on oven.
- 250g goats butter (room temperature, I take it out the fridge the night before)
- 150g coconut palm sugar
- 180g good quality dark chocolate 85% (Use 70% if that’s all you can find)
- 100g organic ground almonds (see foot note on how to make your own – so easy!)
- 6 organic medium eggs
- 1 tablespoon organic apple cider vinegar
- Melt chocolate in a bowl over a bain-marie.
- Cream the butter and sugar until fluffy & soft then add ground almonds and mix thoroughly.
- Stir in the melted chocolate, beat in the eggs one at a time until completely mixed through.
- Add the tablespoon of vinegar
- Spoon the mixture into your prepared tin and pop it in the oven for 30-35min or until it’s firm to touch but not cooked through since it will dry out. A skewer inserted into the centre of the cake should not come out completely clean.
Remove the cake from the oven and allow to cool in the tin.
When cool get creative and sprinkle with raw cocoa powder or top with summer berries…..delicious!
Ground almonds, also known as almond meal or almond flour is made from ground up almonds. I normally used almonds with skin on because its easier but blanched almonds (without skin) are also fine. Any kind of whole, flaked almonds will work – I have used them all!
Put them in a food processor (I use a Kitchen Aid) and pulse for 2-4min but you do have to be careful that you don’t over work the almonds in the processor because you will draw out the oils and make lovely almond butter. If this happens don’t worry pop it in the fridge and use on toast (truly yummy!) and make another batch.
If you have any problems please do drop me a line or just write to say how yummy it was!
Either way let me know what you think…..please share my recipe with others by LIKEing my page! Recipe by Satya Yoga Oxford at http://www.satyayoga.co.uk/2016/gluten-dairy-free-chocolate-cake/