This gluten free, refined sugar free, dairy free and low FODMAP chocolate cake recipe is the 2nd recipe I have created for the lovely people at The Good Guru in honour of Coeliac Week 2017 (8-14th May). I actually intended to make brownies but accidentally mixed baking powder into the dry ingredients without thinking (a brownie no-no!) so messed around with the quantities to instead create a amazingly fudgy chocolate cake! I took it into work to share with my colleagues and it was really popular.
When adding protein powder into baked recipe I have noticed that it helps create a lighter cake so loved the idea of adding it to a chocolate cake recipe as they can often turn out to be rich and heavy. So if you are a chocolate cake fan, like myself, then this one is definitely worth a try!
Makes 12-16
INGREDIENTS
75g melted coconut oil
90ml maple syrup
260ml unsweetened almond milk
3 large eggs
100g smooth almond butter
95g ground almonds
60g The Good Guru vegan vanilla protein powder
80g cacao powder
35g buckwheat flour
40g rice flour
2 tsp gluten free baking powder
50g dairy & refined sugar free dark chocolate, roughly chopped
For the chocolate frosting:
90g coconut oil (soft, not melted)
25g vegan vanilla protein powder
25g cacao powder
1 tbsp maple syrup
2 tbsp cacao nibs
METHOD
- Preheat the oven to 160oc and lightly grease and line a square brownie tin with greaseproof paper (mine measures 7×7 inches)
- Mix the protein powder, baking powder, cacao, buckwheat flour and rice flour together in a large bowl
- Add the coconut oil, maple syrup, almond milk, eggs and almond butter to a blender or food processor and pulse 2-3 times until the mixture is smooth
- Pour the wet ingredients into the bowl of dry ingredients and combine until you are left with a smooth batter
- Stir through the roughly chopped chocolate then pour the batter into the lined brownie tin
- Bake for 30-40 minutes until the cake has risen and a skewer comes out clean
- Leave the cake to cool in the tin for 15 minutes before moving it to a cooling rack
- When the cake has cooled you can prepare the frosting
- Simply whisk all the ingredients together until thick and creamy (the longer you do this the creamier it will be)
- Spread the frosting over the top of the cooled cake then sprinkle over the cacao nibs
- Cut the cake into squares before storing them in an airtight container
