You need to make this recipe!
I’ve always been a fan of chocolate cake, I mean who isn’t? But, as much as I love it, I don’t always feel that great after eating it. While there’s nothing wrong with indulging in a traditional chocolate cake without any guilt, I still wanted to enjoy a version that didn’t throw me into a food coma. That’s why I wanted to create a chocolate cake recipe that was rich and decadent yet light and simple. I made this chocolate cake a while back for Christmas and it’s become a personal favourite since then. It is gluten and dairy free, as well as sugar free if you use a sugar substitute like I did. Most importantly it is super quick and easy to make. So here’s what you’ll need…
- 1 cup oat flour (simply blend some oats in a blender or food processor)
- 4 eggs
- 1 cup chocolate chips (I used pure chocolate pellets without dairy or sugar). You can also use roughly chopped dairy free chocolate (I like the one from sweet switch)
- 2 tbsp raw cacao powder
- 1/3 cup xylitol (or any sugar substitute)
- 1/3 cup almond milk
- 1/2 tsp baking powder
- 1 pinch of salt
- Preheat your oven to 170ºC
- Over a double boiler, melt the chocolate with the almond milk, stirring gently.
- While the mixture is melting, separate your egg yolks from the whites.
- Whisk the egg whites until they become fluffy and soft peaks form.
- Once the chocolate has melted remove from the double boiler, allow to cool slightly and stir in the xylitol.
- Now take your yolks and temper them by adding a spoonful of the chocolate mixture and combining.
- Add the tempered yolks to the rest of the chocolate.
- Sift in 1/3 of the oat flour, the baking powder, salt, and cacao powder into the chocolate. Fold gently until well combined.
- Now add a third of the egg whites into the batter and fold gently. Repeat these steps until you’ve added in all your flour and egg whites. It’s important not to over mix, fold in the ingredients with a spatula to achieve the best results.
- Once fully incorporated, transfer the batter into a lined cake tin and place in the oven.
- Bake for about 30-45 minutes, once the cake is cooked in will be firm all the way through.
- Allow it to cool before removing from the tin and slicing.
- Double boiler: to use a double boiler simply boil water in a saucepan and place a heatproof bowl over it to melt the chocolate in.
- Oat flour: when making oat flour it’s useful to make sure your blender is completely dry and pulse the oats. I love using oats for this recipe because it’s light but keeps the cake moist. I wouldn’t suggest changing out the flour.
- Tempering your yolks is necessary to prevent them from cooking in the hot chocolate.
- With this type of cake, folding your flours in is better than whisking because you don’t want to over-mix. You want the batter to be airy and not dense.
I hope you try out this recipe and let me know how you find it. I know how ‘guilt-free’ treats are hard to come by which is why I try to find the best alternatives to make my own. If you’d like to see more of these recipes and other tips on healthy baking, please like and follow for more, xoxo.
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