This is a light vegan chocolate cake perfect served with coconut yogurt and berries. Using gluten free flour keeps this gluten free and the addition of olive oil and apple means the cake is wonderfully moist. I have used flaxseed to help bind the mixture with the stewed apple. You could use chia seeds instead of flaxseed if you prefer.
Difficulty –Â Easy
Time – 20 minutes preparation, 45 minutes cooking
Makes 1 cake / Serves 12
Using xylitol helps keep the sugar content low in this cake. Olive oil is a useful source of monounsaturated fats known for their heart healthy benefits.
Soaking flaxseed in water forms a ‘gel’ like substance which can act as an egg replacer in recipes. Flaxseed is also a good source of plant based omega 3 fatty acids important for brain health.
2tbsp ground Flaxseed
3tbsp Water
180g Gluten Free Self Raising Flour
30g Pistachio nuts or almonds
150g Xylitol
30g Cocoa Powder
1tsp Bicarbonate of soda
Pinch of salt
185ml Dairy free milk (e.g almond milk)
2tsp Vanilla Extract
100ml Light Olive Oil
50g Apple puree
1tbsp lemon juice or Apple Cider Vinegar
