Soft and flavourful gluten-free and dairy-free chocolate cake!
Nothing feels more like Christmas than baking! I just LOVE this time of the year for all the sweet and savoury treats to make and enjoy with our family and friends!
This cake is going to be perfect for those with gluten and dairy intolerance as it is made with NO BUTTER nor MILK and with only GF chestnut flour!
Decorate it with some fresh cranberries or ribes for an extra Xmas touch 🙂
- 5 organic eggs from happy hens
- 150 g coconut sugar or light brown sugar
- 50 g dark unsweetened cacao powder
- 280 g chestnut flour
- 1 tbsp baking powder
- 150 ml rice milk or soy milk
- a pinch of salt
Start off by beating eggs and sugar with a whisk for about 10 min, or until pale and very foaming. when almost ready and while beating, pour in the milk slowly
In a bowl collect all the dry ingredients
stir them together and slowly sift them into the egg mixture, folding them with a spatula from bottom to top.
Grease with oil a baking pan and pour in the mixture
Bake in pre-heated oven at 180C for about 50 min. Take it out of the oven and let the cake cool down completely before removing it from the pan.
Decorate it with fresh ribes and a dust of powdered sugar
This is so good for breakfast, dipped in a hot cup of milk or tea!
If you make this cake, tag me on IG @the_fit_mediterranean
Note: recipe inspired by @dolcisenzaburro