Who can refuse a guilt -free treat? I certainly can’t, especially if we are talking gluten-free chocolate cake minus cream, butter and sugar. Despite lacking key conventional ingredients, this cake recipe, courtesy of Michelin Starred Bohemia‘s, Head Pastry Chef, Ellen de Jager-Smith, is just as (if not more) deliciously decadent as a regular calorie -laden chocolate cake.
To make 10 cupcakes or 1 small cake
100g Ground almonds
45g Cocoa powder
5g Baking soda
5g Gluten free baking powder
140g Maple syrup
200g Almond milk
200g Pitted dates
50g Grated courgette
200g Olive oil
150g Dark Chocolate
Sieve all of the dry ingredients together.
Whisk the eggs and add the maple syrup.
Blend the almond milk, dates, grated courgettes and olive oil together.
Melt the dark chocolate.
Add the dry ingredients to egg mixture to create a smooth batter.
Fold the almond milk mixture carefully into the batter and pour in the dark chocolate.
Preheat the oven to 160°C.
Pour the mixture into a lined tin.
Bake for 15 to 20 minutes for cupcakes and 40 to 50 minutes for a cake.
Ingredients for the Chocolate, avocado and date icing:
15g Cocoa powder
60g Maple syrup
350g Almond milk
A pinch of salt
400g Melted dark chocolate
Blend everything (except the dark chocolate) in a food processor.
Add the dark chocolate carefully whilst blending.
Decorate as you please.