Friday, July 9, 2010

Gluten Free Dairy Free Chocolate Coffee Cake

  • 100ml coffee chicory essence
  • 2 dessert spoons Golden Syrup
  • 1 cup rice flour
  • 1 cup corn flour
  • 1/2 cup buckwheat flour
  • 1 teaspoon Bi Carb of Soda
  • 1 teaspoon baking powder
  • 4 dessert spoons cocoa powder
  • 1 cup pitted prunes
  • 1 cup hot water
  • 2/3 cup crushed nuts
  • 1/2 cup dark choc chips
  • 2 eggs
  • 1 cup oil
  • 1/4 raw sugar
Set oven to 180 degrees C, grease large 8 inch cake pan/ fairy cake/muffin pans.
Soak the prunes in the hot water, add the coffee essence, let sit for 15 mins.
Into mixing bowl slurp oil, sugar and eggs, mix.
Add sifted flours, cocoa powder, bi carb of soda and baking powder.
Vitamise prunes in coffee/water mix, add to dry ingredients.
Toss in choc chips and crushed nuts, mix well.
Pour into greased cake tins, bake for approx. 40-55 mins or until skewer comes out clean.
Let cool on cake rack then ice with lemon juice mixed with icing sugar.
This will make 1 large cake and 6 small muffins.

*This is more for adults than children; it is not a sweet cake and it needs the sharp lemon icing on top to balance the slight bitterness of the coffee and cocoa.
Works well with cream, ice cream, sweet yoghurt or stewed fruit.


fiona2107 said...

Would it work with cooled espresso coffee in place of the chicory essence?
Either way....Yum! Being the coffee freak that I am these are going to be made this weekend one way or another!
Thanks Ro (or should i say Master chef!)

Ro said...

Yep, most definitely, Fi!
LOL, thanks :)