At least once a week I bake something for my kids, either for school lunches or an after school treat.
I'm no good at following instructions or recipes, so over the years I've taught myself how to wing it when it comes to all areas of cooking, even baking!
95 out of 100 times whatever I make is a winner and even if its not perfect some greedy person in our house will eat it anyway.
This recipe is gluten free and refined sugar free which pretty much makes it perfect.
So here goes Chocolate heaven…..
Ingredients list:
125g Salted Butter
1/4cup to 1/2cup of Best quality Maple syrup (depending on how sweet you like it)
1 teaspoon of Vanilla extract (Nielsen-Massey) or Ovvio vanilla powder
3 Eggs - large ones only from free roaming hens
1/4 cup of any milk - Almond, Coconut, Raw cows
1 cup of rice flour (i use demeter farm mill organic white rice flour)
1 teaspoon of good quality baking powder
1 teaspoon of Cinnamon powder
1/4 cup of raw cacao powder (I use loving earth)
a good pinch of salt
1 block of Loving Earth salted caramel chocolate - chopped up
1/2 block of 70% or above best quality dark chocolate
Make the cake:
Pre-heat oven to 170c (fan forced)
Line a cake tin with baking paper - I used a shallow wide loaf tin but any tin on the smaller side will work.
Beat butter and maple together till silky and fluffy like my picture.
Add vanilla - keep beating, either with hand beaters, a whisk or a kitchen aid (I used the latter)
Make and egg face - that's a must for all cake making!
Then mix the eggs and the milk together, turn off the mixer for a second and add mixture to it. Slowly turn it on and mix till its combined and looking very curdled (a bit like my pic below) don't panic this is all going to come good - promise!
In a separate bowl sift flour, baking powder, cinnamon, cacao and salt
Turn off the kitchen aid and with a wooden spoon mix the dry into the curdled and mix well until it resembles cake batter (like my pic)
125g Salted Butter
1/4cup to 1/2cup of Best quality Maple syrup (depending on how sweet you like it)
1 teaspoon of Vanilla extract (Nielsen-Massey) or Ovvio vanilla powder
3 Eggs - large ones only from free roaming hens
1/4 cup of any milk - Almond, Coconut, Raw cows
1 cup of rice flour (i use demeter farm mill organic white rice flour)
1 teaspoon of good quality baking powder
1 teaspoon of Cinnamon powder
1/4 cup of raw cacao powder (I use loving earth)
a good pinch of salt
1 block of Loving Earth salted caramel chocolate - chopped up
1/2 block of 70% or above best quality dark chocolate
Make the cake:
Pre-heat oven to 170c (fan forced)
Line a cake tin with baking paper - I used a shallow wide loaf tin but any tin on the smaller side will work.
Beat butter and maple together till silky and fluffy like my picture.
Add vanilla - keep beating, either with hand beaters, a whisk or a kitchen aid (I used the latter)
Make and egg face - that's a must for all cake making!
Then mix the eggs and the milk together, turn off the mixer for a second and add mixture to it. Slowly turn it on and mix till its combined and looking very curdled (a bit like my pic below) don't panic this is all going to come good - promise!
In a separate bowl sift flour, baking powder, cinnamon, cacao and salt
Turn off the kitchen aid and with a wooden spoon mix the dry into the curdled and mix well until it resembles cake batter (like my pic)
Add chopped Chocolate and mix again then transfer to your prepared cake tin.
Bake for 25 mins in your pre-heated 170c fan forced oven. Cool for 10 mins, then eat warm with thick raw cream or yoghurt or ice cream or frozen berries or simply with a cup of tea.
Perfect for school lunches.
*Loving earth Salted Caramel chocolate contains nuts for those with allergies
©Michelle Schoeps 2015
All recipes and photos by Michelle Schoeps
