Nostalgic Chocolate Cake
GLUTEN FREE, GRAIN FREE, DAIRY FREE, SOY FREE, PALEO
I’m not the type of person who saves special silverware for special occasions. I use special crockery, precious teacups and my fanciest plates every day. I’m the type of person who wears pearls on a jog and my favourite blouses around the house. I don’t tend to save special things for special occasions. For me, using special things on an otherwise ordinary day brings me joy. It reminds me that every day is precious and has the potential for greatness, treasured moments, and delight.
Likewise, in our house we don’t need an excuse to make and eat cake.
But tonight I had an excuse nonetheless. I made this cake for my husband. He had been working in the rain on his broken-down ute for almost 4 hours. It might be summer, but here in Melbourne we are cold in our bones, and my poor man was colder than most.
So I made him a cake…a simple, spongey, chocolatey cake, like that of my childhood, the kind of chocolate cake that I used to come home to cooling on the kitchen bench after school. It is simple, light, moist, and melts in the mouth. It is comfortingly nostalgic and I hope it made him feel comforted, warm and loved.
I topped it with chocolate ganache (with an added teaspoon of cinnamon, because that’s hubby’s favourite) and a sprinkling of dark chocolate drops!
I hope you enjoy this Nostalgic Chocolate Cake as much as our little family!
Recipe
½ cup blanched almond flour
¼ cup coconut flour
¼ cup + 1 tbsp cacao powder (cocoa powder will work fine too)
1/3 cup coconut sugar
1 tsp bicarb soda
Pinch of salt
3 eggs, lightly beaten
½ cup + 1 tsp runny coconut cream
3 ½ tbsp melted coconut oil
Method
Preheat your oven to 170C and grease or line a round cake tin (I used a spring form pan).
Place your flours, cacao powder, coconut sugar, bicarb soda, and salt in a bowl and stir until combined.
Next whisk all the remaining ingredients together before tipping them into your dry mix and stirring until combined.
Spoon your cake batter into the prepared tin, gently smooth over the top, and place in the oven for 20-25 minutes, or until a skewer inserted into the centre comes out clean.
Allow to cool in the tin for about 10 minutes before turning it out onto the cooling rack.
Serve as is, or topped with chocolate ganache for something a little more decadent!
