Seriously, look at the ingredients list and tell me why not? I know there are a bazillion GF and grain-free chocolate cake recipes out there, but this time, I didn’t want the sugar rush or the prep time. I wanted a quick, grown-up, I-can-eat-it-for-breakfast-Nutella-cake. So I used the Nutty Date Cake 2.0 as a base recipe to get creative, and here is the fruit of my labour. Perhaps I could try and conjure up an after-school babysitter, too?
- ½ cup ground almonds
- ½ cup ground hazelnuts
- 1 cup ground/finely chopped dried apricots or dates
- 3 tablespoons cocoa powder (I used Equal Exchange Fairtrade & Organic Cocoa)
- 1 tsp GF baking powder OR 1/4 tsp baking soda + 1 tsp apple cider vinegar
- 4 tablespoons honey or maple syrup
- 1 tablespoon milk (dairy or non)
- 3 tablespoons melted butter or coconut oil
- 2 medium eggs (equally sized)
Preheat oven to 180C/375F.
Combine dry ingredients in one bowl and wet in another.
Mix wet ingredients into dry.
Pour batter into prepared cake tin or muffin liners (I baked mine in two layers to make a sandwich).
Bake for 20-25 minutes, check with a skewer/clean knife.
Frost or not, to your taste. I used creme fraiche and icing sugar for my ‘frosting’.
Mother Mands tried the recipe successfully…
— Mother Mands (@MotherMands) June 12, 2015