Friday, September 13, 2013

Walnut and Sunflower Seed Chocolate Cake

This beautifully moist chocolate cake is both gluten and dairy free, as I have used ground walnuts and sunflower seeds instead of flour and coconut oil in place of butter. Naturally sweetened with honey, this cake is free of refined sugar too. Perfect with a cup of tea. Enjoy!

                             Delicious served with coconut yoghurt, natural yoghurt or cream.... 

Serves 12

2 cups walnuts
1 cup sunflower seeds
4 free-range eggs
3 tbsp coconut oil, melted
5 tbsp honey
150g good quality dark chocolate, melted (or make your own using this recipe)
2 tbsp cacao powder
1 tsp baking soda
1 tsp vanilla essence
pinch sea salt

Chocolate icing:
100g good quality dark chocolate (or see recipe above)
50g coconut oil
cacao nibs (optional)
goji berries (optional)

Preheat oven to 160°C and grease a 23cm (9") cake tin with coconut oil and line with baking paper.
In a food processor grind the walnuts and sunflower seeds until fine. Add remaining ingredients and pulse until well mixed. Pour the batter into the prepared cake tin. Bake in the oven for 30 - 40 minutes, or until a skewer comes out clean when inserted. Turn cake out onto a wire rack and allow to cool completely before icing.
In a double boiler melt the chocolate and coconut oil, stir until well combined, pour over cooled cake and sprinkle with cacao nibs and goji berries.

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