Friday, 27 June 2014

Chocolate birthday cake

So this was the first grain free chocolate cake I attempted and I left it until 8pm the night before my son's birthday so I was very relieved to find out it is delicious. (And firm enough to be cut into the requested batman shape!)

Before we were gluten free I used to make a Jamie Oliver chocolate cake which was reminiscent of chocolate orange and delicious so this cake has a lot to live up to!

I have researched recipes in the web and amalgamated two - always a risky manoeuvre. Most recipes seemed to favour coconut flour over almond flour so I have gone with that even though I generally prefer the texture of sponge from nut flours.

The second time I made this I doubled the portions for a bigger cake (but I only used 1.5 times bicarbonate of soda and 1/2 tsp salt).   My cake needed 55 minutes - best to cook for 50 and then check

Here goes!


113g butter / ghee. (Could probably use olive oil or coconut oil as well)
6 large eggs
255 g honey
1/2 tsp salt
1 tsp bicarbonate of soda
1 tsp vanilla
90g cocoa
56g coconut flour
Zest of 2 oranges


- Preheat the oven at 140c (fan) / Gm 3
- Sift the flour, salt and bicarbonate of soda into a bowl
- In a separate bowl beat the eggs until frothy
- On a low heat, melt the butter, vanilla and honey together. Add in the cocoa powder and stir.
- Put aside one third of the cocoa mixture in a bowl to make the topping later.
- Add the eggs into the flour and mix well until there are no lumps (coconut flour is harder work than normal flour!)
- Stir in the orange zest
- Add in 2/3 of the cocoa mixture you set aside earlier
- Pour into a 9 inch tin. Ensure the tin is well lined / greased as coconut flour can stick to the sides.
- Bake in the middle of the oven for 40 mins or until a skewer comes out clean
- Allow to cool
- Spoon the remaining cocoa mixture over the top. If it is too thick it can be thinned out using some natural yoghurt

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