My first introduction to gluten free chocolate cake was when Adrienne came to live in the village. She was (and still is) a cake aficionado. There were many times I was able to sample her experiments. An experiment consisted of finding a recipe and then trialling different flours and ingredients to create the perfect cake. It was Adrienne that inspired me to start baking again and to buy a new oven. There was no way I was ever going to bake a cake in the old thing that I had.
The chocolate cake that I first tried was from Nigella Lawson, it was her famous Chocolate Olive Oil cake. It was delicious, but for me, I needed to change some of the ingredients and create a version that suited my palette.
Baking a cake is like writing a book. You first have the outline (your recipe) which you tweak, you make the first one to see how it will turn out (first draft), edit to perfection, publish and eat…
I’m one of those cooks who looks at a pile of ingredients, Googles a few recipes for inspiration and then concocts something. This is because there are many things that I don’t like to eat and a number of things that my body doesn’t like. Additionally, I am what you call an intuitive cook because I will add and tweak as I go along according to what I feel needs to be added.
Making the perfect gluten free chocolate cake has to be quick. When I am writing I take lots of short breaks to clear my head and when the call for cake comes I want it within the hour. It is the speed and simplicity for getting this cake to me which makes it ideal. When we are in the writing zone, taking out too much time for tedious things is a no-no. But cake is a necessity and not the shop purchased full of crap kind. To keep a writer’s head clear you need good ingredients. And I know just the place to get them from (www.elementsforlife.co.uk) and before you rush off to indulge wait there is a gift at the end.
In a similar fashion, when I am deep into reading a good book, a cup of white tea (that’s white tea, not black tea with milk) and a slice (or three) of good cake makes the whole experience much more delightful.
I’ve played with the original recipe and as can imagine considered at other similar recipes for inspiration until I have a version that I like. In truth, this one is not far from the original and so I can make no claim for originality.
Other versions I have tried include switching the raw chocolate to carob, this makes a sweeter version (you may want to add less carob than chocolate). You can also try adding different flavours with food grade essential oils, but note that you make want to swap the virgin olive oil for one that is not so powerful.
This cake is also pretty scrummy with fruit, Greek yoghurt and ice cream (yes all at the same time). You can add melted chocolate to the top or keep it simple with ground chocolate nibs.
Since you asked so nicely. Make this first and use the almonds in the cake…
Prepare the night before
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This gluten free banana bread is super easy to make and can be amended to suit your diet. So if you are vegan, swap the eggs for soaked chia or psyllium husks.
Today when I made this banana bread, I used up lots of left over flours. So I used a mix of rice, quinoa and soya flour.
1 egg = 1 tablespoon of flax meal or chia + 3 tablespoons water
1 egg = 3 tablespoons nut butter
1 egg = 1 teaspoon psyllium seed husk + 1/4 cup water (let it stand for 5 minutes; use = binding and moisture)
I will often add . Another yummy ingredient is papaya or try adding raw chocolate and raw grated beetroot.
Basically, add in other stuff that you fancy.