Gluten free, FODMAP friendly chocolate cake

April 17, 2018

FOR THE CHOCOLATE CAKE:

1/2 cup quinoa flour (55g)
1/2 cup white rice flour (65g)
1/4 cup tapioca flour (30g)
1 cup good quality cocoa (110g)
1 teaspoon baking powder
1/2 teaspoon baking soda (also known as bi-carb soda)
1/2 cup brown sugar (100g)
1/2 cup white sugar (100g)

1/2 cup natural coconut yoghurt (natural as in not sweetened)
1/2 cup olive oil
1/2 cup milk of choice (I used lactose free and almond to success)
2 teaspoons vinegar (I used white and apple cider to success)
4 tablespoons freshly brewed espresso
4 eggs

FOR THE BUTTERCREAM:

150g butter, at room temperature
1 cup icing sugar
2-3 tablespoons cocoa
Pinch of sea salt

FOR THE OLIVE OIL ICING:

1 1/2 cups icing sugar
2-3 tablespoons cocoa
5-6 tablespoons good quality olive oil
Good pinch of sea salt

METHOD:

  1. Preheat the oven to 180 degrees Celsius, line and grease a and sift the dry ingredients together in a large bowl. Normally I think sifting is heinously cumbersome but it truly is necessary with cocoa. Ottolenghi suggests, in his book Sweet, to sieve cocoa together with sugar or something else, to stop it from sticking to itself. Just thought you might like to know.
  2. In a small bowl, add the vinegar to the milk, to make buttermilk. This will help give the cake oompf.
  3. Add all the wet ingredients to the dry, and use a whisk to thoroughly combine them, until no pesky cocoa lumps remain. Pour the mixture into the greased and lined tin, and cook for 30-40 minutes, or until a skewer comes out mostly clean. I found all of my trials needed close to the 40 minute mark, but our ovens may (/absolutely do) differ.
  4. While the cake is cooking, it’s time to make your icing of choice. Whichever you choose (buttercream) use a hand mixer to beat the ingredients until they magically become a thick, smooth, icing consistency. I like to both add salt and top with salt – it makes the chocolate flavour more intense, and disguises some of the olive oil taste in the dairy free option.
  5. When the cake is ready, remove it from the oven and allow it to cool completely before icing, so the icing doesn’t melt. Spread the icing liberally atop, sprinkle with sea salt flakes, and pass a slice to Aunty Sheryl.

NOTES:

  • Use good quality, dutch processed cocoa. Because I test recipes constantly, I had told myself it wasn’t worth buying the more expensive cocoa, but it absolutely is. I tested the same cake with generic brand cocoa and dutch processed, and the results have sworn me off cheap cocoa for life. Let them do the same for you.
  • I always used 700gm eggs. In Australia they are called extra large, but to me they’re just decent sized eggs.
  • Make sure you’re using fine white rice flour – the one sold in a box in Australia isn’t remotely fine enough. There’s generally packets for sale in the health food aisle, or you can buy in bulk at a bulk store and save the unnecessary plastic.
  • You could try using a butter alternative for the buttercream recipe, although I haven’t yet. Add 100gm and work up slowly – they have a distinct taste, so try to use as little as possible for a buttercream your Aunty could be fooled by.

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