Almond, Cacao & Chia Cake is fast becoming my family's all time favourite cake. We have been on a journey over the past couple of years to remove sugar from our diet - but alas we still like our sweet things. So I had to come up with something that was delicious and nutritious (ok the icing not so much, but well.......)
This amazing recipe that I found and have subsequently tweaked to suit my personal tastes and needs ticks all the boxes. The thing I love is that you don't need the icing if you don't want. It gives you that sweet boost you are wanting, but as it is made with dates there is no carbohydrate slump after you have eaten it. Hope you like the recipe :-)
Ingredients
- 5 tablespoons of Chia Seed (or Organic Chia Seeds) soaked in about 1 cup water for 15 mins
- 1/2 cup Cacao Powder
- 5 Eggs
- 4 teaspoon Gluten Free Baking Powder
- 500gm of Almonds (or Organic Almonds) - then turn into meal (see Almond Milk recipe for how to make Almond Meal)
- About 2 cups Dates (or Organic Dates)
- Icing: I use two variations (see below)
Icing - Cacao Version
- Gluten Free Icing Sugar
- Coconut oil to mix
- A dash of almond milk - see recipe
- Mix together until get consistency required
Icing - Coconut Version
- Gluten Free Icing Sugar
- Approx 2-3 tablespoons of Coconut Yoghurt
- Vanilla to taste
- Butter (or coconut oil to keep it dairy free)
- Whip Butter, add Icing Sugar, Vanilla and Coconut Yoghurt to desired consistency and flavour.
- This recipe is almost like a Cream Cheese icing. It has a slight tang to it. Delicious. Fast becoming my absolute favourite!
Method
- Heat oven – 180c
- Grease and line a cake tin – use baking paper it stops it sticking
- Blend dates until they are a paste
- Throw all the ingredients – except your soaking chia – into a bowl
- Mix until lumps gone and basically it is all nice and mixed
- Add the chia goop - chia needs to be a jelly. The longer you soak the better. You don't want crunchy bits
- Mix it all up – it will be nice and squoogy. I tend to turn out onto a bench and mix this way to ensure dates and chia are thoroughly mixed through.
- Plop in tin, and back for about 35-40 mins – it may take longer but start checking from about 35 mins. Depending on how moist the cake was when it went in, and how wet or dry the almond meal was
- Let it cool in the tin for about 5-10 min
- Turn out – and eat – or add your icing or whatevs
NOTE: All ingredients except eggs, butter & coconut yoghurt (if you choose that option) are available from EarthyLiving.com.au.