This chocolate chia seed cake is delectably moist and lovely served with some coconut yoghurt or cashew cream and fresh berries or a raspberry coulis.
You can add 2 tsp cinnamon, ½ tsp ginger or ¼ cup freshly ground coffee for a change of flavour as well.
Gluten Free Dairy Free Chocolate Cake
4 tbsp Chia seeds
1 cup water
½ cup cocoa or cacao powder
125g coconut oil, gently melted
5 large eggs, beaten
175g ground almonds
1 cup coconut sugar
1 tsp baking soda
Oven: 180 degrees Celsius. Line a 20cm cake tin.
Soak Chia seeds in the water for 15 minutes, stirring regularly.
Mix the dry ingredients, and whisk together to ensure there are no lumps. Add coconut oil and eggs along with the Chia seed mix. Whisk again until well combined.
Pour into tin and bake 35-45 minutes, until cake bounces back when pressed gently and is firm and a skewer comes out clean. Cool in the tin for 10-15 minutes, then transfer to a wire rack.
Cashew Nut Cream
Approximately 200g cashews
Hot water from kettle previously boiled
Place cashews in blender and process while slowly pouring in hot water until a creamy consistency is reached. Add maple syrup and vanilla to taste. This is a great alternative to cream.