By nutritional therapist Christine Bailey
A moist dense gluten free chocolate cake. Perfect warm or cold, served with a dairy free or low lactose yoghurt.
50g cocoa powder
125g boiling water
2 tsp vanilla extract
125g gluten free self-raising flour
½ tsp bicarbonate of soda
½ tsp baking powder
150g coconut sugar
150g light olive oil
3 large eggs
Preheat the oven to 180C, gas mark 4. Grease and line a 22-23cm spring form cake tin.
Add the cocoa powder into a jug and pour over the boiling water. Stir well to mix then add the vanilla extract.
Place the flour into a food processor with the bicarbonate of soda and baking powder. Beat in the coconut sugar, oil and eggs until thick and creamy. Slowly pour in the cooled cocoa mixture and combine.
Pour the cake batter into the tin and bake for 40-45 minutes until cooked through – insert a skewer into the middle of the cake and it should come out clean. Allow to cool in the tin for 10 minutes before turning out onto a wire rack.
About Christine Bailey
Christine is an award-winning nutritionist, chef and author. With a passion for creating delicious nourishing recipes, Christine has a reputation for transforming people’s health and love of real food. As well as seeing clients and writing for national press, Christine runs ‘Nourish’ cookery classes including popular hands-on days for children. Christine is an inspiring nutritional chef well known for her engaging style and enthusiasm.
Christine is the author of numerous health and recipe books including ebooks on paleo eating and gluten-free recipes. Her books include her popular Supercharged Juices and Smoothies, The Juice Diet Book, The Raw Food Diet Book and Eat to Get Younger. Christine has particular specialisms in paleo diets, allergy free cooking, digestive health, coeliac disease and other autoimmune conditions, allergies, healthy ageing and weight loss.