Gluten Free Chocolate Cake / by Elaine So

My all time favourite chocolate cake is this recipe from Ashley at Gather and Feast but when Organic Beetroots aren't in season and I need something I can make super quick, this is it.  When it comes to flavour combinations, you can keep it super simple and stick with the real deal chocolate on chocolate or let your imagination run wild and take this cake next level.  Adding doTerra essential oils to your chocolate frosting will blow your mind and getting creative with the colour contrasts of your fruits, nuts and or flowers and herbs will wow your lucky cake eaters. #glutenfree #refinedsugarfree #organic
 

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gluten free choc cake.jpg

USE THIS
2 cups almond meal
½ cup buckwheat flour
½ cup Pana Chocolate cacao powder
½ teaspoon (level) baking soda
½ teaspoon gluten free baking powder
3 organic eggs or equivalent replacement flax eggs for vegans
½ cup organic maple syrup (less if you feel it's too much and add an extra splash of milk)
½ cup extra virgin olive oil
½ cup coconut milk
pinch of sea salt

FROSTING
¾ cup unsweetened cocoa powder
¼ cup melted coconut oil
½ cup pure maple syrup (less if you don't want too much sweetener)
1 teaspoon vanilla paste or vanilla extract
splash of coconut milk
*option to add essential oils (we use doTerra, please check if using another brand before consuming) for frosting flavour, some all time favourites are Wild Orange, Cinnamon, Cardamom, Ginger, Peppermint or Spearmint.  All super delicious flavours to mix with cacao.

GARNISH
mixed fruits for garnishing
edible flowers if you love them can be a nice addition
crushed nuts or toasted coconut can also add texture
 

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WHAT NEXT
Preheat your oven to 160 degrees.  

1. Sift all the dry ingredients into a mixing bowl.
2. Add all the wet ingredients and mix gently until well combined ensuring no lumps.
3. Pour into a lined baking tin, this is a 20cm diameter round. *If you are making this for guests, you might want to ensure you have flat sides around your tin or frost the sides as well so you have a cleaner look.
4. Bake for 35 minutes or until just cooked through to retain the moisture.  Depending on how how your oven runs it may take up to 50 minutes but this cake tastes best when it retains it's moist texture.
5. Remove from the tin and set aside to cool before frosting.
6. To make the frosting, sift the cacao powder into a bowl, then add remaining ingredients and mix until you have a thick frosting.
7. Adjust to your liking, adding milk small amounts at a time until you have the frosting consistency you like (this is personal preference but if you want to garnish with fruits then a thicker frosting will hold better for presentation reasons)
8. Make sure the cake is cool before you frost, spread frosting evenly over cake top, allowing for a bit of texture with your strokes to build up the height of the cake.  Add garnishes to your liking and serve!