{"id":736,"date":"2022-02-10T16:14:27","date_gmt":"2022-02-10T16:14:27","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=736"},"modified":"2022-02-10T16:14:27","modified_gmt":"2022-02-10T16:14:27","slug":"free-from-everything-chocolate-cake","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/736","title":{"rendered":"Free From Everything Chocolate Cake"},"content":{"rendered":"\n

Gluten free, nut-free – but not taste free! – traditional Swedish chocolate cake.<\/p>Rachel Khoo<\/cite><\/blockquote>\n\n\n\n

(Originally from https:\/\/www.you.co.uk\/rachel-khoos-free-fr<\/a>om-everything-chocolate-cake\/ )<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

For the cake<\/h3>\n\n\n\n
  • 250g dates, pitted<\/li>
  • 90ml espresso or brewed strong coffee<\/li>
  • 80g ground flaxseeds<\/li>
  • 180ml vegetable oil (or you can use coconut butter, which will give the cake a slightly coconutty flavour)<\/li>
  • 1 x 400g tin of black beans, drained (reserve 120ml of the liquid for the batter)<\/li>
  • 80g good-quality cocoa powder<\/li>
  • 2 tbsp vanilla bean paste<\/li>
  • 2 tsp baking powder<\/li>
  • 1 tsp sea salt<\/li><\/ul>\n\n\n\n

    For the icing<\/h3>\n\n\n\n
    • 2 very ripe avocados<\/li>
    • 4 tbsp cocoa powder<\/li>
    • 4 tbsp carob or maple syrup, or to taste<\/li>
    • a handful of mixed berries, for decorating<\/li>
    • 50g dark chocolate, grated<\/li><\/ul>\n\n\n\n

      Instructions<\/h2>\n\n\n\n
      • Preheat the oven to 200C\/fan 180C\/gas 6. Line a 21cm cake tin with baking paper.<\/li>
      • Roughly chop the dates, place in a small heatproof bowl, then pour over the hot coffee. Put into a food processor and blend the dates to a sticky paste. Add the rest of the ingredients for the cake and blend until the mixture is perfectly smooth. Dollop the mixture into the prepared cake tin and use a palette knife or spoon to smooth the top. Bake for 30 minutes in the centre of the oven. When you insert a skewer, it should still come out slightly wet. Leave to cool for 10 minutes in its tin before transferring to a wire rack to cool.<\/li>
      • To make the icing, scoop the avocados out of their skins and blend in a food processor with the cocoa and carob or maple syrup. Taste and add more syrup to your liking.<\/li>
      • When ready to serve, transfer the cake to a serving plate. Use a palette knife to spread the icing over the top. Decorate with berries and finish with the grated chocolate.<\/li><\/ul>\n\n\n\n

        TOP TIP<\/strong>\u00a0This batter can also be baked in muffin cases for individual cakes. Bake for 10 minutes.
        GET AHEAD<\/strong>\u00a0The un-iced cake keeps for a couple of days when well wrapped, or can be frozen in an airtight container for up to a month.<\/p>\n","protected":false},"excerpt":{"rendered":"

        Gluten free, nut-free – but not taste free! – traditional Swedish chocolate cake. Rachel Khoo<\/p>\n","protected":false},"author":2,"featured_media":737,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[8,73,60,12,190],"class_list":["post-736","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-baking","tag-cake","tag-chocolate","tag-dessert","tag-swedish"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/736","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=736"}],"version-history":[{"count":1,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/736\/revisions"}],"predecessor-version":[{"id":738,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/736\/revisions\/738"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/737"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=736"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=736"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=736"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}