A gluten-free chocolate and almond cake that is also guilt-free, but still tastes totally decadent? Yes!
I will be the first to put my hand up and say that my forays into gluten-free baking have not always been hugely successful. So I am shamelessly proud of myself for producing this totally delicious Guilt-Free, Gluten-Free Chocolate and Almond Cake today which was a resounding success.
The occasion? My husband’s birthday. Why on earth, I hear you cry, would you risk your previous track record in baking on such an important day? Because I’d got it into my head that I wanted to create this cake and he said it was OK if I fluffed it up and I wasn’t allowed to have a tantrum if I did. So there we go, carte blanche for me to crack on with the creation.
Well it had to be gluten-free, no wheat flour in this house if we’re looking for a guilt-free cake. Ground almonds are a perfect alternative to flour in cakes, as they create a rich flavour and a gooey texture. The cake was almost torte-like. Chocolate was a must. Who doesn’t want a chocolate birthday cake? Coconut: I just love the flavour, especially teamed with chocolate. Desiccated coconut is a wonderful dry ingredient in baking and quite absorbent, and coconut oil is a super-healthy alternative to other fats such as butter or margarine (heaven forbid!) for a dairy free cake.
There is no refined sugar in this recipe. A true guilt-free cake has to ban the white stuff. The cake is sweetened with dates and maple syrup, and almonds have their own natural sweetness.
So I laid out all of my ingredients, now all I had to do was figure out the quantities in order to make the perfect cake. As it turns out, making lots of mistakes in baking means that eventually you learn enough to get it right. And today was my lucky day.
So without further ado…
My very own recipe for Guilt-Free Gluten-Free Chocolate and Almond Cake
- 150g ground almonds
- 50g desiccated coconut
- 3 tbsp good quality cocoa powder, sifted
- 2 tsp gluten free baking powder
- 100g dried dates
- 4 organic, free range medium eggs, separated
- 75g coconut oil, melted
- 4 tbsp maple syrup
- 1 tsp vanilla bean paste or vanilla extract
- 1 tsp almond extract
- Preheat the oven to 180C
- Line and grease an 8" round springform cake tin
- First, soak the dates in warm water
- Add the ground almonds to a large mixing bowl
- Place the desiccated coconut in a food processor and pulse until the consistency is finer
- Add the coconut to the ground almonds with the baking powder and sifted cocoa powder
- Drain the dates and blend them to a puree in a food processor with 3 tbsp water
- Add the date puree to the egg yolks with the vanilla, almond extract, melted coconut oil and maple syrup and whisk until well mixed
- Add the wet ingredients to the dry ingredients and mix gently until well combined
- Whisk the egg whites to firm peaks
- Fold the egg whites into the rest of the cake mixture slowly until they're all mixed in
- Pour into the cake tin
- Bake in the oven for 25 minutes
- Allow to cool before serving with a dollop of coconut yoghurt or creme fraiche.