The Food Coach

Free Healthy Recipe - Guilt & Gluten Free Chocolate Cake

Gluten free, Low GI, Wheat Free

A similar slice of rich chocolate cake available in most cafes knocks up a staggering number of kilojoules, around 3500kj in fact. That's 1000kj more energy than anyone should be eating for a complete evening meal.

With less that one third the energy, half the fat and carbohydrate and more than double the amount of fibre, it makes sense, if you have a sweet tooth, to swap that unhealthy café cake for this healthy and delicious alternative.

Ingredients
¼ cup cocoa powder
1 tsp cinnamon
500 grams sweet potato, peeled and cut into small pieces
¼ cup coconut oil, at room temperature
1 cup coconut sugar
2 eggs
3 egg whites beaten to form stiff peaks
100 grams dark chocolate, melted
1¼ cups buttermilk

Filling
20 grams dark chocolate, grated
Method

Preheat the oven to 180 degrees Celsius.

Line 2 x 20cm spring base cake tins with baking paper.
Steam the sweet potato for 25 minutes until soft.
Mash until smooth and set aside to cool.
Combine the coconut flour, cocoa, baking powder, and cinnamon together in a bowl.
Beat the oil and coconut sugar together until well combined. If the oil is solid then gently melt it before beating it together with the sugar.
Beat in the whole eggs, melted chocolate and sweet potato, and beaten egg whites.
Add the flour and cocoa mixture.
Stir through the buttermilk.
Divide the cake mix into the two cake tins and bake in the oven for 30 minutes.
Turn out to cool.
With a fork fold the raspberries and grated chocolate through the ricotta and spread over one of the cakes.
Lay the other cake over the top and lightly dust the top with desiccated coconut.

Makes 12 servings (serve = 1 slice)

Scale recipe to serves

Prep Time: 60 mins
Cooking Time: 30 mins
Ready in: 90 mins


Suitable for:
Dessert, Snack

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Nutritional Information - Per Serve
Kj 1177 kj
Calories 281 kcal
Fat 15 g
Saturated Fat 12.5 g
Total Carbohydrate 27 g
Total Protein 7 g
Fibre 5 g