Chocolate Cake Recipe from Hullabaloo Food

INGREDIENTS

• Fine Rice Flour 1/4 cup
• Tapioca Starch 1/4 cup
• Potato Starch 1/4 cup
• Besan (Chick Pea) Flour 2 tbl
• Cocoa 1/4 cup
• White Sugar 1/4 cup        
• Fructose 2 tbl
• Psyllium Husks 1 tsp
• Cream of Tarter 1/2 tsp
• Bicarbonate of Soda 1/2 tsp                  
• Guar Gum 1/2 tsp
• Salt Pinch
• Vegetable Oil 1/3 cup            
• Water 1/2 cup

METHOD

Preheat oven to 170ºc.  Place all the dry ingredients in a large mixing bowl and mix thoroughly.  Either sift several times, shake vigorously in a sealed container or use a food processor to blend. Measure out the vegetable oil and cold water.  Pour into dry ingredients and quickly stir until a smooth paste. You do not need an electric mixer for this.

Pour the mix into a small silicon or aluminium loaf tin (10 x2 0cm).  Avoid heavy bread tins as they absorb too much of the heat and don’t be tempted to double or triple the mixture. Bake for 40-45 minutes.  Do not open the oven before the cake is cooked as it will deflate.  Remove from oven and leave to cool for at least 20 minutes before cutting. (Yes, you must!)

If your cake fails to rise use an oven thermometer to check your temperature gauge, it must get over 160ºc for raising ingredients to work.

Nutrition Information: per 100g

• Energy                            1662 kj
• Protein                           2.7 g
• Fat, total                        20.6 g
• -saturated                      2.4 g
• Carbohydrates                49.4 g
• -sugars                            27.5 g
• Sodium                           168 mg
• Dietary Fibre                  2.1 g

This gluten-free, dairy-free, egg-free, soy-free recipe was originally developed by Hullabaloo Food to help parents provide treats and celebration food for their children with multiple food allergies. Devising recipes without the usual baking ingredients is difficult so please use and share this recipe.