This gluten, grain and sugar free chocolate cake is divine. It is both rich and moist without being soggy or too dense. Whether you eat gluten, sugar and grains or not this cake is a MUST try, and very straight forward to bake.
I’m not in my immediate comfort zone baking… in fact is something that slightly intimidates me and if I’m honest never more so since I stopped eating gluten, grains and refined sugar. I see some amazing creations on other blogs such as the mega talented Clean Eating With a Dirty Mind and think if its possible to create such marvels..then surely I can bash out a cake?!!
At the weekend I was cooking for some friends and had lots of fresh organic berries for pudding, so I thought what better time to bite the bullet and if it all went tits up I could just serve the berries with a sorbet or cream.
I decided I’d ease myself in to it by adapting one of my favourite cake recipes by the wonderful Ms. Lawson. I have long been a fan of her Flourless Chocolate cake and previously posted it here Yummy Chocolate Cake#Team Nigella but this time I thought I’d try it without the sugar.
I did some research and replaced the sugar with 100% maple syrup, I also replaced the crushed almond nuts with macadamia nuts. As subbing the sugar for maple syrup was adding moisture I used one less egg and reduced the cooking heat. I mixed all the ingredients together and held my breath.
Dare I say the result was even yummier than the original recipe (thank you Nigella) and my friends were full of compliments which is always a bonus. So now I have taken this first baby step I’m hoping to tray and experiment in some more sweet but refined sugar treats and puddings sometime soon. In the mean time I hope you enjoy this little adaptation.
Sugar and Flour Free Divine Chocolate Cake
- 150 grams, 5.29 oz, x dark 70% or more cocoa chocolate, gluten-free, chopped and ideally organic
- 150 grams, 5.29 oz, x soft unsalted butter, plus some for greasing, (ideally organic)
- 5 x large eggs
- 1 x cup, 236 ml, Organic 100% pure Maple Syrup
- 100 grams x macadamia nuts
- 4 x teaspoons best-quality, gluten-free, cocoa powder, sifted (ideally organic)
- Your choice of fresh berries to top and again ideally organic
- Pre-heat the oven to 160°C, gas mark 3, 325°F and butter the base and sides of a 23cm, 9inch springform cake tin
- Melt the chocolate and butter together either in a heat proof bowl suspended over a pan of simmering water
- Beat the eggs and maple syrup until about tripled in volume, using a freestanding mixer, a hand-held electric whisk or if your feeling strong by hand is possible
- Bash (this is my type of cooking termanology) your macadamia nuts into a fine granules, I used my pestle and moratar, but you could use a food mixer or the end of a rolling pin with the nuts in a bag.
- Mix the ground nuts with the cocoa powder and fold this gently into the egg and sugar mixture, followed by the slightly cooled chocolate and butter
- Pour and scrape this mixture into the prepared tin and bake in the preheated oven for 40–45 minutes (though start to check at 35)
- When the cake is ready it will be firm on the tops but still have a slight wobble. Place the cake tin on wire rack and leave to cool before taking out of the tin.
- Dust with coca powder and then add the berries of your choice. Enjoy!
Notes: This cake will keep well covered for up to 3 days.