You won’t believe how low in fat and sugar this delicious gluten free dark chocolate cake is.
At first glance, you could be forgiven for thinking this was a terrifically naughty cake. However, it is gluten free, has no refined sugar (other than the dark chocolate drizzle, which is optional) and is low fat.
Because this is a fairly subdued cake, one not packed with sugar and fat, it naturally tastes different to a cake full of sugar and fat. A lighter cake like this is never going to come near more indulgent desserts. For example, coconut flour is fabulous in gluten free baking, but it does have a very unique taste and gives cakes a whole new texture. However, if you like to experiment and are looking for ways to get your chocolate fix in a healthy fashion, this is perfect.
You can decorate the cake in any way you want. I loved the richness of the dark chocolate coupled with the pistachios and think that both complemented the cake perfectly.
The measurements below yielded an eight-slice cake.
- 30g (2 tablespoons) butter (melted and cooled slightly)
- 1 tablespoon water
- 2 tablespoons instant coffee
- 3 eggs
- 1 tablespoon coconut sugar
- 2 tablespoons milk
- 65g coconut flour
- 50g cocoa
- 70g apple sauce (unsweetened)
- 1 tablespoon olive oil
- 3 tablespoons honey (or maple syrup)
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- handful of pistachios (or any other nuts) chopped – optional
- 30g (1/4 cup) dark, good quality chocolate (at least 70%)
Pre-heat the oven to 175°C (350ºF) and grease a small, round cake tin (mine is between 6-7").
Melt the butter and set to one side to cool. Add the instant coffee to one tablespoon of boiling water and mix to dissolve.
Add all ingredients to a food processor and mix until well combined. The batter will be very thick but if you feel it is a little too thick, you can always add a further one tablespoon of milk. Pour into the prepared pan and smooth over the top (you will not get a smooth finish like more traditional cakes, but just try to make it as even as possible).
Bake for around 20-25 minutes until an inserted skewer comes out clean. Allow to cool completely.
Melt the chocolate and then drizzle over the cake, sprinkling with chopped pistachios for a little colour and decoration. Enjoy!
If you like gluten free cakes, check out these recipes: