Posted on December 23rd, 2014
My deep cravings for a wicked chocolate cake were satisfied when my friend and I made this delightfully decadent yet wheat and sugar-free cake the other day. As I have said before I don’t usually go out of my way to buy specifically wheat-free flour etc. when I am baking and prefer to replace wheat and sugar containing products with alternatives that are usually found in everybody’s cupboards. This was an exception as I was at my friend’s house and she had all the fancy healthy replacements. So here it is… I suppose the almonds can be replaced with oats and the xylitol with honey.
150ml olive oil
125ml boiling water
2 teaspoons vanilla essence
150g ground almonds
1/2 teaspoon bicarbonate of soda
pinch of salt
Preheat oven to 170 degrees C
Sift the cocoa into a bowl and whisk in the boiling water until you have a smooth, chocolatey paste. Whisk in the vanilla.
In a separate bowl combine the ground almonds with the bicarbonate of soda and salt.
In a separate bowl beat the xylitol, olive oil and eggs for about 3 minutes. Turn the speed down and pour in the cocoa mixture. Then add the ground almonds.
Pour this mixture into a greased cake tin and bake at 170 degrees C for 40-45 minutes.
Let it cool for about 10 minutes and then pig out to your heart’s content. Or share it with a friend because sharing is caring.