This gluten and grain free ultra moist and chocolaty cake is courtesy of Tania Hubbard from The Gluten Free, Grain Free Company. Not only is it high in fibre and protein, it's also very simple to make. The recipe can be tweaked with the addition of 2 teaspoons of cinnamon, &/or a ½ teaspoon ginger or ¼ cup of coffee grinds. For more information on The Gluten Free, Grain Free Company or to purchase Tanias cookbook visit www.glutenfreegrainfree.com.au
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.
In the mean time place cocoa, eggs, almond meal, sugar, salt, bicarb and butter in a bowl. Whisk to combine well and break up any lumps (at least 1 minute). Add chia seed jelly and whisk until well combined. Pour into lined cake tin.
Bake in oven for 35-40 minutes or until it bounces back when pressed in middle. Let the cake cool for 5-10 minutes in the tin. Finish cooling on a wire cooling rack.
Makes 16 servings
| Prep Time: | 15 mins |
| Cooking Time: | 40 mins |
| Ready in: | 55 mins |
Suitable for: |
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| Dessert | |
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| Nutritional Information - Per Serve | |
| Kj | 944 kj |
| Calories | 226 kcal |
| Fat | 17 g |
| Saturated Fat | 9 g |
| Total Carbohydrate | 13 g |
| Total Protein | 6 g |
| Fibre | 2 g |
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