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Divine Chocolate Cakes recipe
GLUTEN-FREE CAKE

Lush Little Chocolate Cakes 

  • The name says it all!
  • It contains so many anti-inflammatory ingredients, for overall health and wellbeing. Including fibre, protein, plenty of polyphenols, and anti inflammatory oils. Wow, and it tastes delicious!
  • This is particularly important in perimenopause and menopause when levels of estrogen and testosterone, which have an anti-inflammatory effect on your body, decline. This means boosting anti-inflammatory sources elsewhere is even more important. 
  • I sometimes make one large cake, or I make these little muffin sized cakes.
  • For one whole cake I use a 20cm (8 inch) round cake tin. Or you can also use a small brownie tin, lined, roughly 20cm x 20cm.
  • Or I love to make individual little cakes, using a muffin tin or little paper cases - how many little cakes this makes depends on the size of your muffin tin/how deep you like your small cakes to be. 
  • True Fact: When one of daughters was studying for her end of school exams and I fed her this cake for breakfast each morning! 
  • At some of my events this year, I'll be making this cake, and showing you how to make it and the frostings. For more information, please go to my Events page here. 
  • Please note, if you are someone who has migraines, take care with cocoa, as it can sometimes, but not necessarily, be a trigger. 
  • If you are following a low histamine diet or want to avoid cocoa, then I suggest the following swaps:
  • *Instead of cocoa > use the same weight in ground nuts/seeds.
  • *Add 4 teaspoons spices eg cinnamon/nutmeg.
  • *For Low Histamine - Instead of ground almonds > use ground pistachios and/or macadamia nuts and/or ground pumpkin seeds and/or ground hulled hemp seeds, or a mixture of these together.
40 minutes
10 Serves

Ingredients

60g cocoa or cacao powder
140 ml extra virgin olive oil
60g coconut sugar or castor sugar (this makes the cake slightly sweet, add more if you want it sweeter)
1 teaspoon vanilla extract or scraped seeds from half a vanilla pod
125 mls water
150g ground almonds or other ground nut/seed*
1 teaspoon baking powder
3 large eggs 

*See swaps for cocoa, and swaps if following low histamine diet, above.

Method

Preheat your oven to 170°C fan forced or 185˚C regular.

Line a muffin tin with little paper cases, or use free standing paper cases. 

Put all the ingredients into a food processor and mix until combined.
Pour into the cases and bake for ~20 minutes or until the sides are set., the time depends on your oven, and the size of your muffin cases. A cake tester skewer should come up with a little soft cake 
mixture on it.
Take care not to over bake these. 
Let them cool for 15 minutes out of the oven, still in their cases, as these cakes are delicate whilst warm.

Frosting:
For a lush finish, I like to top the cake/cakes with a chocolate mousse frosting! I have two for you to choose from! See the link here to my recipes. 



Divine Chocolate Cakes recipe
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