What better to do on this wintery spring day than bake a chocolate cake?!
- 110g mixed brown and white rice flour (Doves Farm Free From rice flour)
- 15g raw cacao powder
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 56g unsalted butter at room temperature
- 125g coconut palm sugar
- 45g bittersweet dark chocolate, melted and cooled
- 2 large free range eggs
- 2 tsp maple syrup
- 100ml oat milk
Preheat oven to 180°C.
Grease an 8-inch round cake tin and line the bottom with parchment paper.
Sift the flour, cacao powder, baking soda, baking powder and salt into a large bowl. Whisk or stir rapidly to form a chocolaty mixture.
In another large bowl, beat the butter until creamy. Add sugar and beat until light and fluffy, adding in the melted chocolate until combined.
Beat in egg and maple syrup to the mixture. Add the flour and milk.
Pour the mixture into the cake tin and bake for approx 35 minutes. Insert a skewer into the centre to check it has cooked through.
Cool and serve with yogurt or kefir -I’ve also topped mine with Lingonberry and Wild Blueberry powder from www.kotkaliving.com