Gluten & Dairy Free Chocolate Cake
Gluten Free | Dairy Free | Paleo
Love chocolate cake? But don't want the guilt? Then try out our Gluten & Dairy Free Chocolate Cake recipe, packed with B12, Iron, Calcium and Protein powdered by 'Crawlers' Cricket Flour.
Remember to #cookwithcrawlers to share your creations on social media!
SERVES | 8
COOK TIME | 35 mins
• INGREDIENTS •
3/4 cup coconut flour
2 tablespoons of 'Crawlers Cricket Flour' - buy from here
3/4 cup coconut sugar
1/4 cup cocoa powder
1 teaspoon gluten-free baking soda
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1 large free range egg
1/2 cup hot coffee
1/2 cup coconut milk or almond milk
1/4 cup olive oil
1 teaspoon vanilla essence
150g dairy free chopped dark chocolate
150ml coconut cream
2 tbsp coconut oil
• METHOD •
Preheat the oven to 180 degrees.
Lightly grease a cake tin with some oil.
In a mixing bowl combine the flour, sugar, cocoa, baking soda, baking powder, cinnamon, and salt.
Create a well in the center of the bowl.
Crack the egg into the well and beat in with some of the dry ingredients.
Add the remaining wet ingredients and beat well.
Pour into the cake tin and bake for 30-35 minutes until a skewer inserted into the center comes out clean.
Remove from the oven and allow to cool for 10 minutes before removing from the tin.
Allow to cool completely before icing.
Once cooled pipe the icing onto the cake and garnish with a 'Crawlers' Chocolate covered insect. - buy from here
Place the chopped chocolate and coconut cream in heatproof bowl.
Set over a saucepan of simmering water (don’t let the water touch the bowl).
Stir until melted, then remove the bowl from the saucepan stir in the oil.
Leave to cool at room temperature until it’s thick enough to spread on the cake. If you try and speed it up by putting it in the fridge, keep an eye on it as it will need stirring often.
• ENJOY •