Every girl needs chocolate cake in her life.
“Anything is good if it’s made of chocolate.”
― Jo Brand
“Chemically speaking, chocolate really is the world’s perfect food. ”
― Michael Levine
“All you need is love. But a little chocolate now and then doesn’t hurt.”
― Charles M. Schulz
If three years ago you had told me I could eat chocolate cake that was gluten-free, dairy free and sugar-free I would have scoffed in your face ‘ clearly it’s taste free too’
Well I stand corrected. Not only is this cake all of the above but it’s also unbelievably delicious and one thing it is not is taste free.
Made with Xylitol a sweetener naturally occurring in many fruits and dairy free butter its the perfect excuse to give in to your sweet cravings without the associated guilt. Sucralose has no effect on blood sugar, offers no calories, and is deemed safe during pregnancy and lactation. According to the Food and Drug Administration (FDA), sucralose is safe for everyone to consume, including pregnant women.
As per the link above from What To Expect – Xylitol: A sugar alcohol derived from plants (it’s naturally occurring in many fruits and veggies), xylitol can be found in chewing gum, toothpaste, candies, and some foods. Considered safe during pregnancy in moderate amounts (so one pack of xylitol-sweetened gum a day is fine — but you might not want to chew through five), it has 40 percent fewer calories than sugar and has been shown to prevent tooth decay.
Now for the fun part.
Set the oven to 180°C and grease and line two 8 inch cake tins
300g gluten-free flour
4 medium free range eggs
300g xylitol, such as Total Sweet
6 tablespoons of raw organic cacao powder
6 tablespoons of soya milk /almond milk / oat milk
300g dairy free butter / coconut oil
1 tablespoon of baking powder
The recipe below for sugar-free powered sugar is from Chocolate Covered Katie
Sugar-Free Powdered Sugar http://chocolatecoveredkatie.com/2012/01/22/sugar-free-powdered-sugar/
Whir the ingredients in a blender. I used a Vitamix blender. It’ll smoke a little, but that’s okay. You should have powdered sugar in a matter of seconds! Store in a covered container in the pantry, just as you’d store regular powdered sugar.
100g sugar-free powered sugar – see above recipe
100g dairy free butter
50g cacao powder
Cacao nibs to decorate
- In a large bowl whisk the butter / coconut oil and sugar together using an electric hand whisk for a good five minutes until light and fluffy and smooth.
- Gradually add one egg at a time continuing to beat in between to avoid the mixture curdling.
- In a separate bowl sift the flour, baking powder and cacao power together and begin to fold into the wet mixture with a metal spoon
- Gradually add the milk to the mixture until you have a smooth batter
- Divide the mixture between both cake tins and place in the middle of the oven for thirty minutes. Or until a knife inserted into the middle of the cake comes out clean
- Leave to cool before turning out onto a cooling rack and leave to cool completely before icing.
For the icing combine all ingredients together in a bowl and whisk until smooth. Decorate the cake to your liking and sprinkle with cacao nibs to finish off.
Cut yourself a giant slice, make a cup of tea, put your feet up and enjoy.