At the Real Food Festival, Tania Hubbard from the Gluten Free Grain Free Co. demonstrated this delicious gluten-free chocolate cake:
Chia seed chocolate cake
This is an amazing cake – moist, chocolatey, high in fibre and protein and just super yummy.
Ingredients
- 4 tablespoons chia seeds, soaked in 1 cup of water for 15 minutes
- ½ cup raw cocoa
- 125g softened butter
- 5 medium to large eggs
- 1 cup (175g) almond meal
- 1 cup coconut palm sugar (or your choice of sugar)
- Pinch salt
- 1 teaspoon bicarb
Note: You can substitute coconut oil or olive oil for the butter
Method
Preheat oven to 180C
Line a spring form cake tin with non-stick baking paper
Soak chia seeds in 1 cup of water for 15 minutes, stirring regularly
Place all the ingredients in a bowl
Whisk to combine well and break up any lumps (at least 1 minute)
Pour into lined cake tin
Bake in oven for 30-35 minutes or until it bounces back when pressed in middle
Let the cake cool for 5-10 minutes in the tin
Finish cooling on a wire cooling rack
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