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Recipe: Raw Chocolate Cake
Yummie … we have tracked down a chocolate cake recipe for those who need to follow a dairy-free, soya-free, egg-free, gluten-free, wheat-free or sugar-free diet.
A few slight changes were made to accommodate what I had in the kitchen cupboard and the mixture made enough to bake 18 cupcakes and 6 small muffins! What a result!
You will need:
400g spelt flour (or a mix of 2/3 spelt flour with 1/3 rice flour)
240g zylitol or
6 tbsp dark agave syrup
100g raw cacao powder
1 1/2 tsp baking-soda
1/2 tsp sea salt
1/2 tsp cinnamon powder
6 tblsp olive oil or coconut butter (melte)
500ml filtered water
2 tbsp apple cider vinegar, preferable with ‘mother’ (Higher Nature sells this)
1 tsp real vanilla extract
Natural, wholesome foods like this deserve to be treated with love … and as you are no doubt baking for yourself and for your loved ones (family and/or friends), why not inject a double dose of love while you prepare the mixtures, as they do in Buddhist practice? You can really taste the difference!
To make:
Preheat your oven to 350°. Grease your cake tins or set out your cupcake cases.
Sieve the flour and cocoa powder together with the baking powder and cinnamon. Now gently and lovingly add the remaining ingredients until smooth and then give it a little whisk to make it light and fluffy.
The mixture will start to “puff” up and become more dense – pour/drop the mixture into your tins or cases and cook for approximately 25 minutes (cupcakes) or 35 minutes (cake tin).
Allow to cool and then enjoy with a gorgeous cup of cardamom and cinnamon tea!
NB Original recipe originally discovered here – with extreme gratitude for enlightening me to this gorgeous recipe.
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