DEGF Chocolate Mud Cake (version 2)
I’m SO excited! I spent most of the day yesterday
eating making chocolate cake! I wanted to perfect the recipe (DEGF chocolate mud cake) to make even the fussiest “I’m not eating your DEGF food” friends think that what they were eating was a chocoholics dream. That my recipe would fool even the cake connoisseurs, the sugar aficionados and the wholefood wimps! Several mixes later, mountains of washing up waiting and buckets of patience carefully stacked up. . . it was ready. Here is your weekend treat! Real finger licking, second third slice while no one’s looking, melt in the mouth chocolate cake. I didn’t even get as far as getting the DEGF ice cream out of the freezer! Do YOU want to have your DEGF (Dairy. Egg. Gluten. Free.) chocolate cake and eat it. . . Here it is. Just try not to eat it all at once! 🙂
- 10g (1 tablespoon) linseed (flax) I used a mix of mainly golden with a few brown.
- 45ml (3 tablespoons) warm water (off the boil)
- 40g raw cacao
- 100ml coconut milk (unsweetened. I use Koko)
- 3 teaspoons vanilla extract
- 50g coconut oil (slightly warmed but not melted)
- 65g coconut sugar
- 60g brown rice flour
- 90g ground almonds
- 1 heaped teaspoon baking powder
- 1 level teaspoon (5g) bicarbonate of soda
- 1/4 teaspoon salt (I used crushed sea salt)
- 50g pure apple puree (unsweetened)
- 15g coconut oil
- 60g agave syrup
- 15g raw cacao
- Blitz the linseeds in a processor until you have a fine powder. Add the warm water, stir and set aside.
- Warm the milk (I used the microwave) and stir in the cacao powder until you have a smooth paste. Add the vanilla.
- Cream the coconut oil and sugar until combined.
- Add: rice flour, almonds, baking powder, bicarbonate of soda and salt. Make a well in the centre.
- Add apple sauce and pour on cacao mix. Fold dry into wet until everything is fully combined.
- Pour into a lined baking dish (approximately 18cm) and gently shake to level the mixture.
- Bake at Gas mark 5 (375f / 190c) for 25 minutes (top should be cracking), then reduce the heat to Gas mark 3 (325f / 160c) and bake for a further 35 minutes. Remove from oven and let stand for 10 minutes. You could eat it at this point but it won’t taste anything like the finished product!
- Move onto a serving plate and make several holes or cuts in the top.
- Melt 15g coconut oil (I used the microwave) with 60g agave syrup. Stir until combined and add in 15g raw cacao. Mix to a smooth syrup.
- Using a spoon, gradually pour the syrup over the cake and allow it to seep in. The idea is that this seeps into the cake giving it its rich fudgy chocolate-mud texture AND amazing taste! Keep going until you have used all of the syrup (you may have to wait a few minutes to allow it to soak in). It tastes fantastic with the warm syrup so feel free to taste away (or if you have self restraint you can wait for it to cool down)!
If you can stop licking your fingers and pulling the moist crumbly chocolate sponge apart long enough to move away from the plate before it’s all gone… you could try
- Eating with DEGF ice cream
- Serving with fresh fruit such as strawberries or raspberries
- Pouring your favourite cream over (oat cream? soya cream?)
- Making some warming custard to have the chocolate-mud cake as a hot dessert