At first glance, you could be forgiven for thinking this was a terrifically naughty cake. However, the twist is (and it might surprise you to learn) that it is gluten free, has no refined sugar (other than the dark chocolate drizzle, which is optional) and is low fat.
I’d like to be clear and say that this is not an all-singing, all-dancing cake packed with sugar and fat and so of course the taste of this (or any other gluten free, low sugar/fat cake) is never going to come near to more indulgent desserts. For example, coconut flour is fabulous in gluten free baking, but it does taste very unique and gives cakes a whole new texture! However, if like me, you like to experiment and are looking for ways to get your chocolate fix but in a healthy, moderate 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 give eight slices!
- 30g butter (melted and cooled slightly)
- 1 tablespoon water and 2 teaspoons instant coffee
- 3 eggs
- 1 tablespoon coconut sugar
- 2 tablespoons milk (any)
- 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
- 30g dark, good quality chocolate (at least 70%)
- Handful of pistachios (or any other nuts) chopped – optional
~ Pre-heat the oven to 175°C 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!