I have this wonderful chocolate cake recipe that was handed down from generations that's moist and chocolatey but considering my husband is living the paelo lifestyle, and both my daughters have food allergies, I had to go out in search of a more healthier option for them to enjoy every now and again.
My initial thought was, no one does moist and chocolatey better than Nigella Lawson and what do you know. I came across this recipe. It's moist, chocolatey and gluten free!
Ingredients
2/3 cup olive oil
6 tablespoons of cocoa - sifted
1/2 cup of boiling water
2 teaspoons of vanilla extract
1 1/2 cups of almond flour
1/2 teaspoon baking soda
1 pinch of salt
1 cup of caster sugar
3 large eggs
Method
Preheat the oven to 170°C and grease a 22 cm cake tin with a little olive oil.
Place the cocoa, vanilla and water into a jug and mix thoroughly into a paste. Set aside to cool slightly.
Beat the sugar, oil and eggs until pale. Add the cocoa mixture and until combined thoroughly, then add the flour and baking soda. You'll need to scrape the sides to ensure everything is well incorporated.
Pour batter into the greased tin and back for 40-45 minutes or until cooked.
Let cool for about 10-15 mins before opting to eat warm.
Serve with berry coulis and natural yoghurt.
Enjoy!!
Happy learning peeps!
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