Allergy Free Chocolate Cake
Allergy Free Chocolate Cake
Free from gluten, wheat, dairy, tree nuts, peanuts, soy, can be egg free
Ingredients
- 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
Instructions
- Pre-heat oven to 180 celcius and line pan with baking paper
- Mix together all dry ingredients in food processor until sunflower seeds are ground fine (TM speed 9/20 secs)
- Add remaining wet ingredients and mix until smooth (TM speed 4/10 secs, scrape down speed 4/5 secs)
- Pour into prepared pan
- Place into pre-warmed oven for approx. 40 minutes – test to make sure it’s cooked through
- After 5 minutes, turn out and leave to cool on wire rack
- Ice as desired.
- EAT. SHARE. ENJOY!
Notes
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)