This Chocolate cake is so dense and rich. Made using almonds and coconut oil, is gluten and dairy free and just about the best chocolate cake ever.
I made this for a girlfriends birthday, we went camping up at Lancelin, a small coastal town north of Perth, We got half way when I realized I had left it in the fridge at home. We still had a great time, sandboarding in the amazing sand dunes and watching the sun set.
Makes: 8-12 slices
150ml coconut oil, melted but not too hot (plus more for greasing)
50gm good-quality cacao powder (sifted)
125ml boiling water
2tsp best vanilla extract
150gm ground almonds
½ teaspoon bicarbonate of soda
1 pinch of salt
200 gm xylitol
3 large eggs
Preheat your oven to 170°C. Grease a 22 or 23 cm springform tin with a little oil and line the base with baking paper.
Whisk the cacao and hot water to form a runny paste. Whisk in the vanilla extract, then set aside to cool a little.
Combine the ground almonds with the bicarbonate of soda and pinch of salt.
Put the sugar, olive oil and eggs into the bowl of a freestanding mixer with the paddle attachment and beat together vigorously for about 3 minutes until you have a pale thick cream consistency.
Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in you can slowly tip in the ground almond (or flour) mixture.
Scrape down, and stir a little with a spatula, then pour batter into the prepared tin. Bake for 40-45 minutes or until the sides are set and the very centre, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.
Let it cool for 10 minutes on a wire rack, still in its tin.
I use Xylitol, a sugar alcohol in place of sugar to reduce the sugar intake. Xylitol and other sugar alcohols are absorbed into the bloodstream more slowly than regular sugars, so they have a low glycemic response, Unfortunately, this can cause some GI discomfort, and excessive consumption can have a laxative effect.