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Tales From The Kitchen

November 2, 2014

When I first tested my youngest for food intolerances with Food Detective, we discovered that she was intolerant to a wide range of things. From gluten and dairy through to eggs and even corn! So, rather than look at it as what she couldn’t eat, she decided to attack the kitchen with gusto and create delicious things that she could eat. I want to share with you her first, and most successful, sweet creation to date, adapted from a recipe she found online – the “What’s Not In It?” Chocolate Cake – deliciously light, gluten and corn free, and vegan! (At this stage we weren’t sugar free, so this cake is still a little on the naughty side!) 

 

The Cake

 

Ingredients:

125g nuttelex

1 teaspoons organic vanilla extract

1 ¼ cups raw sugar

Egg replacer to equal two eggs (Orgran No Egg Egg Replacer)

2/3 cup quinoa flour

2/3 cup white rice flour

½ cup gluten free cocoa powder

1 1/3 teaspoons gluten free baking powder

2/3 cup water

 

Method:

  • Preheat your oven to 180 degrees celcius on a conventional setting (or 160 degrees celcius for fan forced). Grease a deep 20cm round cake tin and line the base with baking paper

  • Beat the nuttelex, vanilla extract, sugar, egg replacer, sifted flours, cocoa, baking powder and water in a large bowl with an electric mixer on low speed until ingredients are combined

  • Increase to medium speed and beat for approximately three minutes or until the mixture is smooth and paler in colour. Pour the mix into your tin

  • Bake the cake for approximately one hour (use the old skewer trick if you want to check that the cake is definitely done!). Once baked, leave the cake to stand in the tin for five minutes, then turn it top-side up onto a wire rack to cool

The Icing

Ingredients:

6 tablespoons nuttelex

2 2/3 cups gluten free icing sugar

½ cup gluten free cocoa powder

4 – 6 tablespoons soy milk (or any other dairy free alternative, like almond milk)

1 teaspoon organic vanilla extract

 

Method:

  • Beat the nuttelex in a medium mixing bowl

  • Add the icing sugar and cocoa alternatively the milk, beating until the mixture reaches a spreading consistency

  • Stir in the vanilla extract

  • Once the cake has cooled, spread the mixture on and enjoy!

 

 

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