Chocolate Fudge Cake
A grown up chocolate fudge cake that is gluten and grain free, paleo, GAPS and SCD friendly, but doesn't taste remotely healthy!
Ingredients
- CAKE
- 500 g cooked beetroot not in vinegar
- 5 large eggs free range and/or organic
- 1/2 tspn vanilla essence no sugar added
- 3/4-1 cup of honey really it is to taste so check mixture and add according to your own preference
- 250 g organic butter
- 150 g cocoa again this is preference i love really dark chocolate so i put a lot in, but use less if you prefer a 'milkier' chocolate taste
- 200 g nut flour I used half almond/ half coconut
- 4 tbspn of strong coffee
- 1 tspn bicarb/gluten free baking powder
- 1 ripe mashed banana
- ICING
- 100 g cocoa again personal preference
- 3-5 tbspn honey
- 3 tbsp coconut oil
- 40 g dark chocolate optional - not GAPS/SCD legal
- 1 tbsp strong coffee
- A few drops of vanilla essence
- 1 cup of homemade soured cream
Instructions
- Line and prepare 2 cake tins. Preheat oven to 140 (fan assisted , 160 none assisted) degrees celsius
- Grate the beetroot, drain of excess liquid and put aside.
- Melt butter and cocoa and honey on a low heat. Leave to cool.
- Whisk eggs and banana until they are fluffy.
- Fold the nut flours into the eggs, then add the beetroot, chocolate sauce and coffee and gently fold in until thoroughly mixed. (At this stage taste mixture as you may want to add more sweetener or cocoa).
- Divide into 2 cake tins and place in the middle of the oven for an 1hour - 1hr30mins (checking regularly as ovens vary and nut flours burn easy).
- Then cover in foil for remaining half hour.
- It should bounce back when cooked or leave no mixture when cocktail stick is inserted.
- Allow to cool.
- To make frosting melt coconut oil, coffee, honey and cocoa on a low heat. Allow to cool and add other ingredients.
- Add the soured cream and very gently beat until it is thoroughly mixed.
- Use to sandwich the cake together to to serve on the side. (The icing will go firm it put in fridge).
Notes
This would also be great for cup cakes, just reduce the cooking time. You can also omit the coffee but it does add a rich quality without tasting too strongly of coffee.
A natural way to decorate it is by using fresh flowers - they look beautiful and are a much healthier alternative to sugary chemical filled sprinkles!
To be strictly GAPS/SCD omit the dark chocolate in frosting - I had ran out of cocoa so i used it as a last resort. Adapted from Inspired by the BBC Cook Yourself Thin series.
A natural way to decorate it is by using fresh flowers - they look beautiful and are a much healthier alternative to sugary chemical filled sprinkles!
To be strictly GAPS/SCD omit the dark chocolate in frosting - I had ran out of cocoa so i used it as a last resort. Adapted from Inspired by the BBC Cook Yourself Thin series.