I was going to start this post with a "Who doesn't love chocolate cake?!?" but then I realised that, in general, I'm not a huge fan. I'll always pick something orange or lemon or raspberry when it comes to cake. Cookies and brownies though... That's another story.
But today it's about cake. And regardless of my preferences above, this one is fab-u-loso! It's fudgie, and dense yet still light, with a rich deep chocolate-ness. And it's sugar free!
This is my variation on a Teresa Cutters' Flourless Chocolate Cake from her book The 80/20 Diet. I've made this recipe free from sugar and dried fruits, and have also changed the oils used.
This cake is delicious but if you have a strong sweet tooth you might want to add more xylitol, or throw in some chocolate chips. This is the perfect sweetness for me because I prefer the depth of the cacao. Having said that, if you offered me this with a little coconut ice cream on the side, I wouldn't say no.
1 1/2 cups almond meal
1/4 cacao powder
1 tsp baking powder
1/2 tsp vanilla powder
30 ml coconut oil
30 ml olive oil
1/4 cup oat milk
2 Tbsp xylitol powder
Preheat the oven to 170 degrees celcius. Line a loaf tin with baking paper.
Combine dry ingredients in a large bowl.
Combine wet ingredients in a separate bowl.
Add wet to dry, and mix to form a smooth batter.
Spoon your batter into your tin and pop into the oven, with a timer set for 20 minutes.
Insert a skewer or knife and make sure it comes out clean to know your cake is ready. You may need another 5-10 minutes depending on your loaf tin size. I find 20-25minutes is perfect.