Guilt-Free Gluten-Free Chocolate and Almond Cake
30 minutes
25 minutes
  • 150 g ground almonds
  • 50 g desiccated coconut
  • 3 tbsp good quality cocoa powder, sifted
  • 2 tsp gluten free baking powder
  • 100 g dried dates
  • 4 organic, free range medium eggs, separated
  • 75 g coconut oil, melted
  • 4 tbsp maple syrup
  • 1 tsp vanilla bean paste or vanilla extract
  • 1 tsp almond extract

Preheat the oven to 180C Line and grease an 8" round springform cake tin First, soak the dates in warm water Add the ground almonds to a large mixing bowl Place the desiccated coconut in a food processor and pulse until the consistency is finer Add the coconut to the ground almonds with the baking powder and sifted cocoa powder Drain the dates and blend them to a puree in a food processor with 3 tbsp water Add the date puree to the egg yolks with the vanilla, almond extract, melted coconut oil and maple syrup and whisk until well mixed Add the wet ingredients to the dry ingredients and mix gently until well combined Whisk the egg whites to firm peaks Fold the egg whites into the rest of the cake mixture slowly until they're all mixed in Pour into the cake tin Bake in the oven for 25 minutes Allow to cool before serving with a dollop of coconut yoghurt or creme fraiche.


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Lauren Gayfer is a nutritional therapist in Hertfordshire with a special interest in women's health, busy mums and children's nutrition.

Lauren's nutritional therapy consultations aim to inspire busy women to look and feel their best through the incredible powers of wholesome nutritious food.

Learn more about Lauren on her blog.