Chocolate chia seed cake
Ingredients
Preheat oven to 180C.
Line a spring form cake tin with non-stick baking paper.
Soak chia seeds in 1 cup of water for 15 minutes, stirring regularly.
The seeds will absorb all the water and swell to form a gel.
Place all the ingredients in a bowl.
Whisk to combine well & break up any lumps (at least 1 minute).
Pour into lined cake tin.
Bake in oven for 30-35 minutes or until it bounces back when pressed in middle.
Let the cake cool for 5-10 minutes in the tin.
And now the hard bit. Wait!
Finish cooling on a wire cooling rack.
You can dust this with cocoa when it is cool or use my Chocolate Glaze (raw) for extra yum
Sourced From: www.glutenfreegrainfree.com.au
- 4 tablespoons chia seeds, soaked in 1 cup of water for 15 minutes. (Chia seeds can be ground prior to soaking so that child cannot see them when cake is cooked)
- ½ cup raw cocoa
- 125g softened butter or 1/2 cup of olive oil
- 5 medium eggs
- 1 cup (175g) almond meal
- 1 cup coconut palm sugar, or your choice of sugar (alternatively use 3/4 cups of rapadura sugar or 3/4 cup of honey)
- good pinch of salt
- 1 teaspoon bicarb soda
Preheat oven to 180C.
Line a spring form cake tin with non-stick baking paper.
Soak chia seeds in 1 cup of water for 15 minutes, stirring regularly.
The seeds will absorb all the water and swell to form a gel.
Place all the ingredients in a bowl.
Whisk to combine well & break up any lumps (at least 1 minute).
Pour into lined cake tin.
Bake in oven for 30-35 minutes or until it bounces back when pressed in middle.
Let the cake cool for 5-10 minutes in the tin.
And now the hard bit. Wait!
Finish cooling on a wire cooling rack.
You can dust this with cocoa when it is cool or use my Chocolate Glaze (raw) for extra yum
Sourced From: www.glutenfreegrainfree.com.au
