We’re trying really hard to eat clean in our home and being massive chocolate and cake lovers there is nothing more we miss than a gooey, fudgy chocolate cake. It’s a bit of a bummer that I can go months without cake, however, the moment I decide to go on a diet that impertinent craving pops out of its cave and just refuses to go back in until I give in. SO… I looked up a few vegan/ clean eating/ paleo sweet recipes a lot of them used almond flour, PB2 powder, all sorts of things that a) I didn’t have easily at hand in our larder and b) that my local Tesco’s don’t have. Now, I understand that in the States all these fancy things are available a lot more readily and so people will probably have these ingredients in their cupboards already, however if you don’t or if like me you are an impulse baker then I like to use what I have – especially on a murky rainy day like today.
Now, if you are on a diet – like me – I wouldn’t recommend scoffing down the entire cake like there is no tomorrow, because as clean and healthy as it is if you gorge on it I can guarantee that those pounds will still creep on. Sorry, I wish I was that person that came up with that chocolate cake recipe that is good for you and helps with weight loss, but I think that that will always be a myth – sadly. 🙁
Anyway, for this cake I used oat flour. Wait wait, I hear you…you don’t have oat flour at home. Well, neither did I! We recently invested in the NutriBullet Pro (900w) and apart from making great smoothies and juices it can also mill nuts, seeds, grains, etc… (I will be doing a review on the product soon) So, I placed 1 1/2 cups of steel cut porridge oats in my large cup and milled until I had a very fine powder. It didn’t take long. At all. I then sieved this into a bowl and it was ready for use! If you wish to make this a gluten-free coeliac friendly bake, then you could use gluten-free oats, however, in this recipe I actually just used normal oats. I also used rice flour, all that was left in my larder was white rice flour – normally I prefer using brown rice flour. I don’t think it will make a big difference to the texture of the cake, however the brown flour will add a bit more fibre. I replaced the eggs that I would normally use with homemade apple sauce. You can find the recipe for the applesauce below, or you can use store bought organic or even use organic baby applesauce. As this cake is dairy-free I used coconut oil, however you can use any plant based oil of choice.
This really is one of the best chocolate cakes I have ever made… I can’t believe that I didn’t think of it sooner. 🙁 Probably for the best really!
For the applesauce:
- 4 large Apples (variety of choice)
- 1/2 cup Water
- 1/4 cup Truvia (stevia) (optional)
- Peel and core apples.
- Chop into 2cmx2cm cubes.
- Add to a pan with water and stew with lid on until tender - about 15mins.
- Drain excess juices and blitz until completely smooth.
- When using in baking 1/3 cup is equivalent to 1 egg. If feeding to baby you can add a pinch of cinnamon and omit Truvia (stevia).
- For the Cake;
- 11/4 cups Oat Flour
- 1/4 cup Rice Flour
- 10 tbsp Unsweetened Cocoa Powder
- 1/3 tsp Pink Himalayan Salt
- 1/2 tsp Baking Powder
- 1 cup Coconut Milk (full fat use the cream on the top)
- 1/2 cup Coconut Oil
- 2/3 cup Applesauce
- For the Ganache;
- 50g Green & Black's 70% Dark Chocolate
- 1/8 cup Coconut Milk
- 1 tbsp Coconut Oil
- 2 tbsp Truvia
- Preheat oven to 175C / 165C (fan)
- Grease and line a 6inch cake tin.
- In a large bowl mix all the cake ingredients until smooth.
- Pour into tin and smooth top with spatula.
- Bake for 20-25 minutes.
- In a heatproof bowl add the ganache ingredients.
- Place on a pan of boiling water over the hob.
- Stir until completely melted and smooth.
- Spread over top of cooled cake and let set.
- Cut into eight slices and serve with fruit.
- You can add orange zest for a chocolate orange flavour.