Hiya Guys!!

Today’s post is inspired by a friend from work who introduced me to cacao powder. Since then, I’ve been finding different ways of incorporating it into our diet.

It isn’t a typo…

Cacao is made from raw cacao beans and is minimally processed, whereas cocoa has been roasted, ground, and sometimes mixed with a sweetener.

Why use cacao?

Here are 5 reasons to use cacao ( there are lots more benefits too). Studies have shown;

  • Cacao is a high source of antioxidants. These keep us looking and feeling younger. Keep those wrinkles at bay!
  • Rich in nutrients. Cacao provides minerals; magnesium (highest source of magnesium around), iron, potassium, calcium, zinc, copper and manganese.
  • Boosts your mood and cognitive function. Cacao can increase levels of certain neurotransmitters that promote a sense of well-being. When you eat cacao phenethylamine (a brain chemical) is released, which is also released when we are in Lurrrve.
  • Boosts serotonin levels, that feel good chemical, which drops during PMS.
  • Improves cognitive function and prevents Alzheimer’s. True story !(Harvard study done by Dr G. Small).

I decided to make a Gluten and Dairy free Devils Chocolate Cake with cacao powder. As cacao is naturally more bitter than cocoa powder, you have to adjust the quantities. Also it is more dense, so baking soda is needed as a raising agent.

Ingredients – this recipe requires combining the custard (wet ingredients) with dry ingredients, that way you are left with a super rich, moist cake.
Custard
  • 1/2 cup cacao powder (or 3/4 cup cocoa)
  • 1/2 cup coconut milk (or any dairy free milk you like)
  • 2/3 cup brown sugar
  • 1 egg yolk beaten

Wet ingredients for Cake

  • 2 large eggs beaten
  • 1/2 cup rapeseed oil
  • 1/2 cup coconut milk (or any dairy free milk you like)
  • 1 teaspoon vanilla extract

Dry ingredients

  • 1 and 3/4 cups gluten free flour (for baking)
  • 2 teaspoons baking soda (a little extra because of the density of cacao powder)
  • 1 cup brown sugar
  • A pinch of salt
Method
  • Grease the baking tin with some rapeseed oil
  • Preheat the oven at 180°C
  • Combine all the custard ingredients above in a saucepan and mix, over a low heat until some bubbles appear.
  • Switch the heat off and leave to cool down.
  • Once the custard is cool, add the wet ingredients to the custard and whisk together.
  • Add all the dry ingredients to the bowl and mix together.
  • Pour liquid mixture above into dry ingredients and mix together for about 2 minutes.

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  • Pour the batter into the baking tin and bake for 25 minutes ( or a little longer, if needed)

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let the cake cool down

I love the combination of chocolate and coffee. So here’s a recipe for Dairy Free Coffee Icing.

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Ingredients

  • 1/2 cup dairy free margarine
  • 2 cups icing sugar
  • 1 tablespoon coffee (I used instant coffee, you can use fancy coffee if you like. Increase or decrease the quantity of coffee to taste)
  • 2 tablespoons of coconut milk

Method

  • Add icing sugar and margarine to electric mixer
  • Combine the coffee and coconut milk and pour into the mixer
  • Mix at a low speed and increase until it thickens to the desired consistency

Sprinkle some cinnamon on top and enjoy!

Super moist, light and so delicious….

 

 

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Posted by:Quirky Kay

A zany lady with a zest for life. A UK based Mummy of two munchkins, caffeine addict, food loving (sans gluten) globetrotter.

16 replies on “Gluten and Dairy Free Devils Chocolate Cake

  1. Wow this is great. My cakes never come out right . I shall deffinetely give this a try .keep up the good work xx

    1. Thank you so much. Whilst I am not going to give ‘the british bake off contestants’ a run for their money, I wanted to show gluten free and dairy free cakes can taste equally as good. x

    1. Thank you. You can get it from most supermarkets in the UK. I was pleasantly suprised when I could find it so easily. I too thought I would have to get it from the internet or a health food shop. Let me know how you get on? X

  2. I can honestly say this is the nicest cake ever! It is so moist and tasty, it really beats all myths of gluten free cakes being dry and not as tasty. Great recipe, a must try!

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