Allergy Free Chocolate Cake

Free from gluten, wheat, dairy, tree nuts, peanuts, soy, can be egg free


  • 150g sorghum flour
  • 80g potato starch
  • 70g sunflower seeds
  • 70g raw cacao powder
  • 200g rapadura (or sugar)
  • 1 tsp bi-carb soda
  • 2 tsp baking powder
  • pinch of salt
  • 1 1/2 tsp xanthan or guar gum (you can leave this out if you prefer but the texture will be more crumbly)
  • 2 tsp vanilla extract
  • 250g coconut oil
  • 250ml dairy free milk
  • 2 eggs


  1. Pre-heat oven to 180 celcius and line pan with baking paper
  2. Mix together all dry ingredients in food processor until sunflower seeds are ground fine (TM speed 9/20 secs)
  3. Add remaining wet ingredients and mix until smooth (TM speed 4/10 secs, scrape down speed 4/5 secs)
  4. Pour into prepared pan
  5. Place into pre-warmed oven for approx. 40 minutes – test to make sure it’s cooked through
  6. After 5 minutes, turn out and leave to cool on wire rack
  7. Ice as desired.


For no eggs make a “chia egg”. Add 2 tablespoons chia seeds to 120mls water and let it sit until it gels.
Add as you would normal eggs.

To make cupcakes: bake at 180 degrees for approx. 20 minutes (makes about 24)