This is such a delicious chocolate cake! I found the recipe at http://thenutritionguruandthechef.wordpress.com/2012/10/07/chocolate-chia-seed-cake/ who originally got it from Tania Hubbard who is a creative food genius based on the Sunshine Coast who has created some amazing grain free recipes. I made this yesterday and I have to admit that only 1/4 is left. It is a very moist cake which I wasnt expecting as most gluten free recipes I have tried in the past are quite crumbly. Best of all it is full of Chia Seeds which are so nutritious and to be honest I never knew you could put them in a cake!
- 4 tablespoons chia seeds, soaked in 1 cup of water for 15 minutes.
- ½ cup raw cocoa
- 125g softened butter
- 5 medium to large eggs
- 1 cup (175g) almond meal
- 1 cup coconut palm sugar, or your choice of sugar (I used 3/4 Cup Honey)
- Pinch salt
- 1 teaspoon bicarb soda
Note: You can substitute coconut oil or olive oil for the butter
- Preheat oven to 180C.
- Line a spring form cake tin with non-stick baking paper.
- Soak chia seeds, in 1 cup of water for 15 minutes, stirring regularly. The seeds will absorb all the water and swell to form a gel.
- Place all the ingredients in a bowl.
- Whisk to combine well & break up any lumps (at least 1 minute).
- Pour into lined cake tin.
- Bake in oven for 30-35 minutes or until it bounces back when pressed in middle. Please note that I cooked my cake for an additional 10 mins (so at least 40 mins).
- Let the cake cool for 5-10 minutes in the tin.
- Finish cooling on a wire cooling rack.
- Dust with cocoa when cool.
Absolutely delicious! It is also fun to make with the kids as it is interesting to see how the Chia seeds form a gel.