Chocolate Chia Cake

This recipe is dairy-free, gluten-free and grain-free, as well as paleo and vegetarian-friendly. It does contain eggs.

INGREDIENTS:

• 4 tablespoons chia seeds (soaked in 1 cup of water for 15 minutes)
• 1 cup almond meal
• 1 cup coconut palm sugar
• 1/2 cup cocoa (raw or dutch processed)
• 125g butter (or olive oil, coconut oil) (if using coconut oil – room temperature)
• 5 medium eggs (60 gram eggs are medium – if you have bigger cackleberries than that – reduce the eggs to 4)
• 1 teaspoon bicarb
• pinch salt

METHOD:

1. Preheat oven to 180C.

2. Line a spring form cake tin with non stick baking paper.

3. Soak the chia seeds in 1 cup of water for 15 minutes, stirring regularly.

4. In the meantime, place cocoa, eggs, almond meal, sugar, salt, bicarb and butter in a bowl.

5. Whisk to combine well and break up any lumps (at least 1 mi.nute)

6. Add chia seed jelly and whisk until well combined.

7. Pour into lined cake tin.

8. Bake in oven for 35-40 minutes or until it bounces back when pressed in the middle.

9. Let the cake cool for 5-10 minutes in the tin.

10. Finish cooling on a wire cooling rack.

Notes

This is the basic recipe. It is really about getting you started with the minimum of fuss.

You can add cinnamon (2 teaspoons, and/or ginger (1/2 teaspoon), or coffee (1/4 cup of coffee grinds) to this cake to change the flavour dramatically or as delicately as you like.

A handful of berries is deeeeeelicious as an additional ingredient.

REMEMBER – you can substitute butter for coconut oil or olive oil.

This recipe has been kindly shared by Tania Hubbard from:
www.glutenfreegrainfree.com.au/chocolate-chia-seed-cake-tania-hubbard/