With Easter just around the corner I thought I would share with you my absolute favourite gluten free, refined sugar free and dairy free chocolate cake recipe. I created this decadent mud cake for my Chocoholics E-book and if you have had a chance to whip up this mix, you will know just how incredibly rich and moist it is, fastly becoming my most go-to recipe when in need of a quick whip up for special occasions or to simply tuck into on a Sunday evening with friends. Think rich, dense, chocolate mud cake – The type you buy from Woolworths but 100 times healthier with sans gluten, refined sugars and flours to ensure it’s good enough to eat for breakfast (In moderation of course). Trust me when I say no one would EVER know this was even remotely healthy!
1/2 cup coconut oil
1/2 cup cacao powder
3 eggs separated
3/4 cup rice malt syrup
3 tsp stevia
1 tsp vanilla essence
3/4 cup almond meal
Preheat the oven to 180 degrees C. Line an 18 cm spring board tin with baking paper and set aside.
In a small saucepan melt the coconut oil, 1/2 cup of rice malt syrup and cacao powder, stir until well combined and then set aside to cool.
In a separate bowl beat the egg yolks and a 1/4 cup rice malt syrup with an electric beater until thick and creamy. Add the almond meal and the cooled cacao mixture from the stove and stir to combine.
In another bowl beat the egg whites, vanilla essence and stevia until soft peaks form. Fold in egg mixture to the rest of the mixture, transfer to a tin and place in the oven for around 15-20 minutes.
Note, the cake is meant to be soft and moist inside. Allow to sit in the fridge for a couple of hours to firm up whilst maintaining its gooey centre.