June 9, 2016

Chocolate Chia Seed Cake

Once you have perfected this cake you can add so much more to it. It is chocolatey, high in fibre from the chia seeds and packed with lots of protein – not too sweet and a total tastebud pleaser! You only need a bowl and a whisk to get the job done. To make it extra special remember to make the raw chocolate glaze recipe for an extra oozy blob of deliciousness and chocolatey goodness.

Gluten free, grain free & dairy free (can be nut free)
8 Serves (round cake)
Best Served naked
Dust with plain cocoa/cacao
Add a handful of blueberries to the mix for a blueberry chocolate cake, freshly chopped chilli for a chilli chocolate cake
Recommended topping – See Raw Glaze recipe below

4 tablespoons chia seed soaked in 1 cup of water (for 15 minutes)
1 Cup Almond Meal (or 1 cup of pepita meal for nut free)
1 Cup of Coconut Sugar (or rapidura)
½ cup of Cocoa (not drinking chocolate)
4 tablespoons olive oil
4 x 60 grams eggs
2 teaspoons cinnamon
1 teaspoon bicarbonate of soda (bicarb)
Pinch of salt

1. Preheat oven to 180C.
2. Line a cake tin with non stick baking paper (or bake as muffins).
3. Soak chia seeds in 1 cup of water for 15 minutes (stir to break up lumps).
4. Using a whisk combine almond meal (or pepita meal), cocoa, coconut sugar, eggs, olive oil, bicarb, cinnamon & salt in a bowl.
5. Add chia jelly and whisk until well combined.
6. Pour into lined cake tin.
7. Bake in oven for 35-40 minutes or until it bounces back when pressed in the middle.
8. Let the cake cool for 5-10 minutes in the tin.
9. Finish cooling on a wire cooling rack.

Raw Chocolate Glaze Recipe
In a bowl mix 2 tablespoons of cocoa with 2 tablespoons of coconut sugar with just enough water to make a thick, custard like sauce.  Let sit for 10-15 minutes.  Stir again and pour all over the cake.
For more everyday more than one way recipes go to:

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