My dear friend, Kat gave me this recipe (found originally in Tania Hubbard’s book: Gluten Free, Grain Free Food We Love). She said it was amazing, and I had no doubt it was. But it truly is a great chocolate cake. This cake is rich, moist and entirely decadent. The chocolate flavour is surprisingly strong, considering it only contains cocoa and no extra chocolate.
The chia seeds give it an interesting crunch, and the cake component is fluffy and luscious. Chia seeds are an amazing nutritional powerhouse, read here to found out more.
Thanks so much for the recipe Kat, it is great! I’m sure everyone else will love it too.
Chia Seeds 4 Tablespoons soaked in 1 cup of water (for 15 mins)
Raw cocoa 1/2 Cup
Softened butter 125 grams
Eggs 5 Medium or 4 Large
Almond Meal 1 cup
Sugar 3/4 cup
Bicarb 1 teaspoon
100 mL of coconut cream
1 Tablespoon of peanut butter
1 Tablespoon of honey
1 Tablespoon of cocoa
Step 1: Preheat oven to 180*C
Step 2: Line cake tin with baking paper
Step 3: Soak chia seeds in water for 15 minutes, stirring reguarly
Step 4: Place dry ingredients: cocoa, almond meal, sugar, salt, bicarb in a bowl and mix to combine
Step 5: Add wet ingredients: butter and eggs to the dry mix. Stir to combine, and then add chia seeds, and mix again.
Step 6: Pour into cake tin lined with baking paper
Step 6: Bake in oven for 35-40 minutes, or until it bounces back when pressed in the middle.
Step 7: Let cake cool for 5-10 minutes in tin, before removing.
Step 1: Mix all of the sauce ingredients in a small saucepan, over medium heat. Let it come to a gentle simmer.
Step 2: Allow sauce to cool slightly, before serving on top of the cake.