I was inspired recently by a request on Quirky Cooking’s Chat Group page for a gluten/egg/legume free birthday cake. Someone suggested this ‘crazy cake’, so I immediately went for a bit of a sticky. It didn’t seem all that crazy to me, but I liked the thought of a quick egg-free cake for when I’ve run out of eggs! I subsequently set about tweaking and thermifying. The result: a gluten-dairy-egg-nut-legume-refined sugar free version! Not grain-free or paleo, but certainly free from many food allergens/intolerances/preferences!
What I will say though is that it’s not taste free!!!
Indeed, Miss MaMT was impressed (relieved even) to have a relatively ‘normal’ chocolate cake to eat for a change, ie free from ‘crazy’ additions like beetroot, cauliflower, parsnips, zucchini/courgette, pumpkin, quinoa – banana skins even – to which she and the rest of the family have become so accustomed! Hee hee.
Firstly, I’d advise making up a batch of gluten free flour. The GF flour blend I usually make contains chick-peas, so if you’re not allergic or averse to chick-peas, you could use this one. I’ve used Orgran plain flour for a similar cake with eggs and found it ‘drying’ and a little dense. I believe the Oz White Wings brand is quite light; UK – maybe – Dove Farm? Otherwise, try the one below:
To make up a batch of GF nut and legume free flour (should make just over 500g):
Grind on Speed 9 / 1 minute:
- 170g brown rice
Repeat Speed 9 / 1 minute with a batch of:
- 170g white basmati rice
Add into bowl and mix speed 6 / 10 seconds:
- brown rice flour
- 50g tapioca flour (grind your own tapioca in the previous step, if you wish)
- 120g potato starch
- 1 tsp xanthan gum
Pop this mix into a storage tub. You won’t need it all for this cake, but it means you’ll have some on hand when you decide to re-make it in a few days!
Now for the cake recipe:
Grind on speed 9 / 10 seconds:
- 150g dried dates (add more if you like it sweeter, or use an unrefined sugar)
- Zest of an orange (leave out for a non-jaffa version)
Add to the bowl and blend speed 5 / 15 seconds, scraping and repeating, if necessary, ensuring the mixture is well blended:
- 180g gf flour blend
- 25g cocoa/cacao powder
- 1 tsp baking powder
- 1/2 tsp bicarb
- 1 tsp apple cider vinegar
- 75g oil
- 210g water
Pour into a 20 cm x 20 cm baking tin, lined with greaseproof, and bake 35 mins / 170 degs f/f or 175 deg
Chocolate Coconut Icing
Place ingredients in Thermomix bowl and cook at 100C for 2-3 minutes, speed 2:
- 25g ground dates
- 25g creamed coconut
- 1/4 tsp vanilla extract
- 1 tbs cocoa powder
- 50g coconut milk
Once cooked, smooth the frosting over the cake, and sprinkle with some dessicated coconut.
Slice into bite-sized pieces and enjoy!
* Double the recipe for a larger cake or a Victoria Sandwich *