Tuesday, July 2, 2013

Chocolate Brownie Cake - Allergen free!!!!!!!!!!!

I HAVE DONE IT!!! It took until my 33rd Birthday (after over 2 years of a crazy restricted diet!) to succeed at making a sucessful cake!

It has it all; an amazing cakey texture, moisture, sweetness...and it actually, genuinely (no I am not just fooling myself for once) TASTES GOOD!!!!! Woo!!!
*** I Have updated this recipe, all changes are in this colour :) They're deliciously brownie-like now!!! Have basically added chia seeds into the mix and ground the flours more finely! ***

Here's the recipe and method:

100g cocoa powder (unsweetened, not cross contaminated!!)
1/2 cup oil (I used grapeseed - prob best to use olive oil if you can find one that's not got a strong taste)
100g Xylitol (natural sugar substitute- extracted from birch trees)
1 heaped tbspn agave syrup
100g flour - made up of: 60g buckwheat flour, 25g ground pumpkin seed,15g ground linseed -All ground finely
A tablespoon and a half of chia seeds, ground
1 egg (or linseed/flax 'egg')
1 tspn bicarbonate
1 tbspn raw apple cider
apple juice as needed for more moisture in cake mix....

Beat the egg and sugar/xylitol. Mix in the agave syrup.
Pour oil into a bowl that's sitting in hot water (to slightly warm the oil). Mix the cocoa into it.
Incorporate it into the egg and sugar mixture.

Loosen the mixture with apple juice if necessary, either before, during or after adding the flour - whatever makes it manageable.
Fold in the flour and bicarbonate.
I grind my own pumpkin seeds, linseed and chia seeds in this: http://www.amazon.co.uk/Martin-Wahl-ZX595-Grinder-Stainless/dp/B000HEZ98C/ref=sr_1_6?ie=UTF8&qid=1390252900&sr=8-6&keywords=grinder
I now grind the seeds more finely which adds to 
When fully mixed, splash in some vinegar to activate the bicarb. This is what will make the cake rise a bit.
As I said, you may need to add a bit of juice.
LET it stand for a minute, then go back to it and you'll see that it's got stiffer, it's absorbed the liquid and got 'airier'. Splash in some apple juice until it returns to a thinner mixture again. Again let it stand and go back. I do this two or three times, then when it's a really good thick gloopy but not spongey mixture, go for it with the next stage:
The mixture should be VERY sticky, difficult to smooth into a (paper-lined) baking tray, as it won't want to let go of the spoon or spatula! It shouldn't be too liquid or too dry. I spread it into a layer nearly 2cm thick. Admittedly with my fingers at times lol. It rose to about an inch.
I call them chocolate brownie cake, as it may resemble a brownie and taste like a brownie - but the texture is more cake-like. THESE modifications have made it amAZingly cake-like but beAUTifully moist like brownies, without being heavy. I am SO pleased with them!! Will put up a new picture... if any of them ever see the light of day, they tend to get made and scoffed in an afternoon/evening!!

Enjoy!!! Must be eaten rapidly (within a day or two) or they go a bit dry (my all time FAVOURITE excuse lol!!)

No comments:

Post a Comment

feel free to comment/ add your own suggestions or even recipes (with links if you like - let's network darlings! ;D )