Thursday, 11 December 2014
Light Chocolate Cake with Strawberry Sauce
2 weekends to go before Xmas - Arrgghh!! Who's ready? Not me! We have a crazy day lined up, but we wouldn't have it any other way.
With the festive feasting set to begin soon, I have come up with this light chocolate cake which is perfect for your weekend baking in the lead-up to Xmas when you are probably starting the 'social circuitry' but not wanting to start over-indulging just yet.
I can't even remember what the occasion was that we made this for - most likely the birthday of some stuffed toy or other knowing my kids...I'm beginning to wise to their ways though. They seem to discover that some various creature requires a birthday every time they feel like baking cake! And in their gorgeous eyes, baking cake equals licking spoons for 'taste testing' and then being allowed dessert which is not just a given around this house.
This cake is easy to make, contains simple ingredients, and is light in both taste and texture. The recipe is free of gluten, grains, dairy, nuts, soy, and refined sugar. Serve with a strawberry sauce and fresh strawberries to make the most of this gorgeous seasonal fruit that's around at the moment, or you can ice it with your favourite icing to make it more of a traditional celebration cake.
Gluten-free, grain-free, dairy-free, nut-free, soy-free, free of refined sugar
3/4 cup raw cacao powder or cocoa powder
1/2 cup chia seed meal (ground up chia seeds - you can use them whole, but they will add more texture to your cake if whole)
1/3 cup coconut flour
1 tsp baking soda
1/2 tsp baking powder
1/2 cup cacao nibs (or chocolate chips!)
pinch of salt
2 bananas, well mashed
3 tbsp honey
1/2 tbsp vanilla
1/4 cup coconut oil, melted
1/2 cup coconut milk
1. Preheat oven to 180C. Line a cake tin with baking paper
2. In a medium bowl, combine the dry ingredients (cacao powder, chia meal, coconut flour, baking soda, baking powder, salt, cacao nibs or chocolate chips). Give it a whisk to combine and break up any lumps.
3. In another bowl, whisk the eggs. Add the coconut oil, coconut milk, honey, bananas, and vanilla extract. Whisk well to combine.
4. Add the wet ingredients to the dry ingredients. Fold the wet mix in, ensuring that all ingredients are well combined.
5. Pour the mixture in to the prepared cake tin.
6. At this point, I seem to have lost my brain and not taken note of the cooking time on my recipe. Ummmmm.... Ok start with 30 minutes, check to see if the centre of the cake is firm (not solid, but not mushy either), and keep baking in 5 minute increments until the cake is cooked. I will update the recipe next time I make this one...there will no doubt be another birthday to celebrate very soon!
7. Once cooked, cool the cake in the tin for 10-15 minutes, then remove to a cooling rack.
You can either serve the cake warm with some delicious ice-cream, coconut ice-cream, or the yummy strawberry sauce that we had it with (simply chop up about 1 cup of fresh strawberries, and heat over a low heat in a small pot until the juices are released and the pulp has broken down. Add sweetener to taste (I used honey, about 1 tbsp, but you can choose your favourite sweetener and adjust the quantity to suit. It will also depend on the sweetness of the strawberries you use). Give it a bit of a smush with a fork, and either leave it as is with some tasty strawberry chunks, or you can give it a blitz with a blender or stick blender to make a smooth sauce.
Top with fresh strawberries to garnish, serve, and enjoy!!