| Servings |
slices
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Ingredients
- 1 tbsp. chia seeds
- 3 tbsp. water
- 1 cup gluten free flour
- 2 tsp bicarb soda
- 3 tbsp. cacao powder
- 1/2 cup coconut sugar
- 1/4 tsp salt
- 1/3 cup rice malt syrup
- 1/3 cup rice bran oil olive oil or melted coconut oil
- 1 tbsp apple cider vinegar
- 2 tsp pure vanilla extract
- 1/3 cup water
- 400 ml premium coconut cream chilled overnight for the icing
- 1 tbsp cacao powder for the icing
- 2-3 tbsp pure maple syrup or rice malt syrup for the icing
- 3 tbsp chocolate chips to decorate
Ingredients
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Instructions
- Preheat oven to 170°C
- Line a small, round baking dish with high edges (approx. 19-20cm).
- Mix chia seeds and 3 tbsp. water. Stir and leave to soak
- Combine all dry ingredients thoroughly with a whisk.
- Add wet ingredients, including chia seeds mixture and whisk gently until completely combined.
- Pour mixture into baking dish, and bake for 40 minutes, until top of cake is just firm to touch.
- Let cool in the dish or about 10 minutes. Remove and place onto a wire rack to cool completely.
- Open chilled can of coconut cream and use a fork to scoop out all the thick liquid from the top into a bowl. If only about half the can is use-able, repeat this step with a second can.
- Whisk or beat coconut cream until smooth. Mix in cacao powder and maple syrup until smooth and light.
- Once cake is fully cooled, cut in half horizontally using a sharp knife. Spread 1/3 cream mixture in the middle and the remainder on top.
- Gently cut into 12 slices and garnish with chocolate chips to serve.
Recipe Notes
Serves 12 at 245 cal per serve