Healthy Chocolate Cake


Here are two different and super easy versions – one gluten free and the other gluten AND nut free – of my son’s favourite cake.
Pamela delighted in treating him to these, as well as ‘wibbs’ (aka barbecue spare ribs, soon to be posted).

1. FLOURLESS CHOCOLATE CAKE (based on Donna Hay’s)

200g dark chocolate
140g butter
5 separated eggs
1/2 cup caster sugar (4oz / 125g)
1 1/2 cups ground almonds (12oz)
icing sugar for dusting

Heat oven to 160 degrees. Grease a cake tin and line base with greaseproof paper. (I use a 9 inch or 23cm diameter round.)
In a large mixing bowl, melt chocolate and butter together, either in a bowl above hot water or (I do it) in the microwave bit by bit (see note below.) Cool slightly.
Stir in the egg yolks, sugar and almonds to the chocolate mix; and put aside.
Beat egg whites until stiff and glossy.
Gently fold egg whites into the mixture.
Spoon into tin and bake for approximately 45 mins or until cooked through (see note below).
Cool and turn out onto your favourite cake plate or stand and dust with icing sugar. A few berries on top would be nice too.

NOTES:

  1. If melting chocolate and butter in microwave do it a little by little, taking care not to burn; e.g. 30 secs, stir with a small whisk, 30 secs, stir, until smooth.
  2. Pierce cake with  a wooden skewer to test if cake is ready. If it comes out clean, it is; if not cook for a little longer.
  3. The cooking time is based on my fan-forced oven. Other ovens may take a bit longer or in the top oven of an Aga the cake may be cooked after 40 minutes.
  4. This tastes best the day after baking.
  5. If having difficulties understanding Australian measurements – check here: https://www.donnahay.com.au/recipes/conversion

2. HEALTHIEST CHOCOLATE CAKE EVER (based on Teresa Cutter’s)

200g dark chocolate, melted
60ml melted butter or coconut oil
1/4 cup coconut flour (2 oz / 60g)
1 and 1/2  teaspoon gluten free baking powder
A grind or two of sea salt
4 eggs whisked
3 tablespoons organic honey or maple syrup
1 teaspoon vanilla

Heat oven to 160 degrees. Grease a cake tin and line base with greaseproof paper. (I use a 9 inch or 23cm diameter round.)
In a large mixing bowl, melt chocolate, butter and honey together, either in a bowl above hot water or (I do it) in the microwave bit by bit (note above.) Cool slightly.
Stir in the dry ingredients: coconut flour, baking powder and a grind of sea salt, until well combined.
Whisk the eggs and vanilla and stir into the rest of the mixture.
Spoon into cake tin and cook for around 40 minutes.
Cool and turn out onto your favourite cake plate or stand.  Serve with natural yoghurt, shaved dark chocolate and fresh berries. (A swirl of lavender syrup is super addition too.)

NOTES:

  1. This recipe is super quick  – if you want, just fling all the ingredients into a bowl and mix together with a hand whisk.
  2. This cake will rise well but not enormously, for a lighter cake, reduce baking powder to 1/2 teaspoon and separate your eggs as per recipe no.1. (stir in the yolks, whisk the whites and fold them into the mixture.)
  3. If you can’t find coconut flour and you don’t have to be nut-free, use 1 1/2 cups of almond or hazelnut meal instead.
  4. This cake is not super sweet, if you prefer sweeter then I suggest using maple syrup instead of honey and dust with icing sugar.
  5. If baking this recipe as cup cakes, only bake for 20 minutes.

Enjoy! ..and don’t forget to tell me how it works out for you. I’ll add some photos soon.

One thought on “Healthy Chocolate Cake

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