Paleo Chocolate Cake- Gluten/Dairy Free

Marley&Lockyer- Paleo Gluten Free Chocolate Cake

©Marley&Lockyer

Phew! That’s a long title for a cake…the real title is Flour-less, Gluten Free, Dairy Free, Paleo Chocolate Cake!!!

Now, you may or may not know that I am very health conscience…I am a qualified Personal Trainer and Fitness Instructor and have been for 19 years. You might also know that Mic, my Husband has Kidney Disease and is awaiting transplant. We were given only 12 months, 11 years ago, until he would need dialysis and transplant…but we have been vigilant with nutrition and exercise to keep it on hold for as long as we can. Just recently, I have had some issues with certain foods and after reading more medical papers/studies on Mic’s disease, we have decided to drop Gluten/wheat and dairy all together. We never ate a lot of it anyway and followed a mostly Paleo way of eating, which we humans should be eating more like anyway.

So, in the theme of all things healthy and the like, I went digging about recipes to tweak…you know I love tweaking recipes…and came up with this cake, which I originally found on a clean eating site some years ago. Can I also say this cake is the best flavoured Choc cake ever!! It is!

Marley&Lockyer- Paleo Gluten Free Chocolate Cake

It has an almost brownie consistency to it and is very easy to make…and I’m all about that too!

Marley&Lockyer- Paleo Gluten Free Chocolate Cake

see…very moist

Marley&Lockyer- Paleo Gluten Free Chocolate Cake

We had a guest arrive just as I took it out of the oven, so we had some before I could photograph it…that’s why in the photos there is half a cake…we ate the rest.

Anyway, I hope you try it. I will give you some variations that can use instead of some of the things I have taken out. But if you are eating it this way, you know it is healthy too!! Winner.

Marley & Lockyer - Paleo gluten free chocolate cake

PALEO GLUTEN, FLOUR, DAIRY FREE CHOCOLATE CAKE

Ingredients-  6 Tablespoons of quality Cacao powder (you can use cocoa though)

1/2 cup of boiling water

2 teaspoons of vanilla bean paste

1 1/2 cups of Almond meal

1/2 teaspoon of baking soda

1/4 teaspoon salt

1 cup of Rice Malt Syrup (or Natvia, or sugar if you must)

2/3 cup Olive Oil (a lighter flavoured olive oil is best)

3 eggs (you can use Chia seeds activated in water to make this egg free as well)

METHOD

*Preheat oven to 180C *Mix together cacao, boiling water, and vanilla *In a larger bowl mix together Almond meal, salt, baking soda *With an electric mixer beat olive oil, eggs and agave/sugar until a pale yellow colour and it has thickened a bit *Add cacao mixture and beat together *Pour this into the almond meal mixture and combine *Grease up a spring form tin with Olive Oil, dust with some Almond meal (or LSA) and pour mixture in. *Place in oven and cook for about 40-45mins until the middle is almost set. Sides should be away from the edge of the tin. *Take out and let cool in pan for a few minutes before taking tin sides off. Dust with icing sugar.

YUM!!

Comments

comments

Comments (10)

  • Omgoodness why do you live soo far away! Come back!

    Reply
    • Haha Michelle…you should move down here and I will bring you cakes!
      Ness xx

      Reply
  • I made this on the weekend and it was yummo. Definitely be making it again.
    I could not find the cacao powder. Did you get this from a health food store or just the supermarket?
    xox

    Reply
    • It’s a hot favourite it seems. Lots of messages from readers telling me they tried it and loved it.
      You can get cacao at the supermarket or a health food store. It’s usually with the health foods or with the overseas foods. If you can’t find it, then use the best, darkest chocolate powder you can find.
      Ness xx

      Reply
  • Hi there

    Looks delish! You mention agave syrup in the method but it’s not listed as an ingredient.

    I imagine the cake would have a different consistency when made with sugar as opposed to rice malt syrup?

    Also what size springform tin should be used?

    Reply
    • Hi
      I’m sorry, I didn’t realise I had agave in the method…an error. You can use sugar. I have made it with sugar and there isn’t that much difference. The springform I used was about 24cm. Hope that helps.
      Ness xx

      Reply
  • How many chia seeds to water do you need to replace the eggs per ‘chia egg’. Thank you! This looks delicious! Can’t wait to try!

    Reply
    • I always use 1 tablespoon of chia seeds to 2 tablespoons warm water. Let it sit for a few minutes so the gel can form. 🙂

      Reply
  • Made this recipe on the weekend and it was delicious! So excited to have a gluten, dairy and sugar free cake recipe. Thank you for sharing it.

    Reply
    • No problems Fleur. Glad you enjoyed it xx

      Reply

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