Chef in the City, Recipes

Excludin’ the Gluten Chocolate Cake

September 15, 2015
danielle shine chef shine

Whether you’re allergic to gluten, have an intolerance or just an aversion to this particular type of protein, well, that’s your business. I am but a mere Natural Foods Chef, a girl who loves to create, make and share my fun, easy, affordable recipes to delight your eyes, tantalise your tastebuds and soothe your soul (I’m not aiming for much!).

After sharing this post with the image of the cake displayed above, I was inundated with emails asking for the recipe. So here ’tis…courtesy of the Natural Gourmet Institute, best enjoyed with a herb tea or my delish healing tumeric milk creation and always, always, shared with the ones you love.

Oh! And be sure to check out my post about great gluten free flours. I’ve tried and tested all of them and can report they all work very well to create an array of delish gluten free dishes.

Excludin’ the Gluten Chocolate Cake

(Recipe by Natural Gourmet Institute).

Makes: one 9 1⁄2-inch Bundt cake

You need:

  • 2/3 cup pitted dates
  • 1 cup maple syrup
  • 1 tsp vanilla extract
  • 2 large eggs
  • 6 Tbs unsalted butter, melted + 1 Tbs solid butter for greasing Bundt pan
  • 1/3 cup gluten-free flour mix: 2 cups white rice flour + 2/3 cup potato starch + 1/3 cup tapioca starch flour = 3 cups flour. (Note: only use 1/3 cup of this flour mix for this recipe, save the rest for your next gluten free creation!
  • 1/3 cup sorghum flour
  • 2/3 cup carob/cacao or organic cocoa powder – your choice
  • 1 tsp baking powder
  • pinch of sea salt

Topping:

(Adapted from a Natural Gourmet Institute recipe)

  • 1⁄2 cup cacao butter, melted
  • 1/2 cup (or more depending upon your taste preference) cacao or carob powder – whatever you afford, as they all work really well and are health-supportive
  • 2 tablespoons walnuts, roasted and chopped

You do:

  1. Preheat oven to 350° F/175° C. Grease 9 1⁄2-inch Bundt pan with butter and dust with a little carob or cacao powder. You can also use flour, but the carob/cacao won’t colour the outside of the cake when baked.
  2. Blend dates with maple syrup in food processor. Once dates are thoroughly blended, add vanilla, eggs and melted butter. Mix to combine.
  3. In a medium bowl, sift together flours, carob/cacao powder, baking powder and salt. Whisk well to incorporate. Add to date-syrup mixture in food processor and combine.
  4. Pour batter into baking pan, about 2/3 up side up of bundt cake pan (any extra cake batter can be used for muffins!). Be careful not overfill the pan, this cake will rise! Bake for 30-35 minutes and allow cake to cool completely.
  5. Melt cacao butter in saucepan before adding in (little by little, whisking the whole time) carob or cacao powder until you reach the flavour you life. Drizzle over cake and sprinkle with walnuts.
danielle shine chef shine

‘After’

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1 Comment

  • Reply - Danielle Shine January 20, 2016 at 7:25 am

    […] celebrating the birthday of my amazing creative explorer with my gluten free chocoalte cake recipe I whipped up last night, along with a new, very decadent-but-health-supportive cashew cream icing. […]

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