Allergy friendly, sugar free chocolate berry cake

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Happy Birthday to my Mum!!

Edible gifts are such a lovely gesture. There is something special about making something from scratch for the people you love which really does warm the heart.

Berries and chocolate are a beautiful combination!! I would recommend cherries and almonds, if you can tolerate them 🙂

An allergy friendly and sugar free cake for the whole family can enjoy – without guilt. Free from wheat, gluten, eggs, nuts, dairy, soy and sugar. It is aip and autoimmune friendly.

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Note: this cake is best made the night before, the layers wrapped in tin foil and the mousse left in the fridge. Assemble an hour or two before serving.

Hot tip: place straws or kebab sticks into the bottom layer, poking upward. Then place the top layer on it. This will hold the layers together.

Ingredients

Cake
2 cups pitted dates, soaked in hot water for a couple of hours minimum
1.5 cups desiccated coconut
2/3 a jar of Barkers no sugar wildberry preserve (or use fresh berries)
2 x ripe avocados
4 x heaped spoonfuls of cocoa (or use cacao, if preferred)
Four heaped spoonfuls of coconut flour
Eight heaped spoonfuls of rice flour

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Chocolate mousse filling
Chilled, solidified coconut cream
3 x heaped spoonfuls of cocoa
1 x ripe avocado
A third cup of stevia (or your preferred sweetener)

How to Dearlove Chocolate Berry Cake:

Set oven at 180 C / 350 F

Greese and line a shallow cake tin

In a food processor:
One cup dates
Two thirds cup of desiccated coconut
2 – 3 heaped spoonfuls of cocoa
Whizz for a minute on high
Scrape sides
Whizz for a further minute

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Add to the mix – one ripe avocado and a third of the jar of the barkers preserve
Whizz for two minutes on medium to high
Scrape sides
Whizz for a further two minutes

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Add to the mix – two spoonfuls of coconut flour and three spoonfuls of rice flour
Whizz for a minute,  scrape sides and whizz for a further minute
Add one spoonful of rice flour and whizz for another minute

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Place mixture in cake tin and bake for 15 minutes or until it has firmed up.
Cool on a wire rack.
Wrap in tin foil and place in fridge.
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Do this again for the second layer, if you choose to layer it up! This looks great however this cake is very dense and does not need a second layer. Make the chocolate mousse filling:

Whizz all ingredients in food processor for a minute, scrape sides and whizz again for another minute.
Place in fridge for a few hours or over night to firm.

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Place half of the remaining preserve on the top of the bottom layer. This will become the middle.
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Spread half of the chocolate mousse on top of the preserve. Work from the middle outward.
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Place the second cake on top and cover with remaining preserve and mousse.
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I hope your family enjoyed this real food, tummy filling cake as much as my family did.

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2 thoughts on “Allergy friendly, sugar free chocolate berry cake

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