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Allergy Friendly Iced Chocolate Cake

31 comments

chocolate cake
Seven years ago I was pregnant with our first baby. We had not yet survived infertility or cancer. At this point in time our hardships came from losing our much loved Grandparents, from working with difficult colleagues and moving house.
How times have changed.
Right now I am overjoyed to be pregnant, naturally, with our third baby. I feel blessed.
Right now we are also going through a difficult time within our wider family that I know will surpass anything we have previously faced.
I am scared. I am worried. I am saddened.
Perhaps what makes this hardest of all is that whatever I am feeling is secondary to the pain and anguish that my Husband, my love, is enduring.
Sometimes it is far more difficult to be the helpless observer of another’s pain than it is to deal with your own.
My husband is, by nature, an incredibly independent man, I don’t know that I can help him through this. I can give him space. I can listen. I can love him unconditionally. But I do not believe that I can help.
He also plays the role of being my strength, my clarity, my laughter, my best friend. Right now he cannot be this man. Nor do I expect him to when the emotional load he is carrying is so heavy.
I am using up my energy wishing, hoping, praying for calmer times. For a turn in the tide. For anything that can ease the pain. Whatever happens, whatever today and whatever tomorrow brings I just hope he knows that I am beside him, always beside him.

Allergy Friendly Chocolate Cake

1/4 cup ground flax seed (flax meal)

3/4 cup water

16 medjool dates, seeds removed

1 cup coconut milk

1 tablespoon coconut oil

3/4 cup coconut flour

1/2 cup cacao or cocoa

1 teaspoon bicarb soda

1/2 teaspoon concentrated natural vanilla extract

pinch of salt

Preheat your oven to 175 degrees Celsius or 350 degrees Fahrenheit.

Grease and line a 20cm cake tin. This cake does not rise and looks similar to a brownie. You could easily use a smaller tin if you wanted more height, you may need to adjust the cooking time slightly. You can also sandwich two cakes together as outlined below.

I start by making my flax egg. Place the flax meal into a small cup, add the water and mix well with a fork to combine. Set aside.

Place the dates into your processor and add the coconut milk and coconut oil. Blend until smooth. Sift in the coconut flour and cacao or cocoa, blend again to combine the ingredients. Add the vanilla, salt and flax egg, again combine, lastly add and combine the bicarb. Spoon the mixture into your prepared tin and gently press it down and smooth over the top. You can use slightly damp hands for this if you like. Bake for 30 minutes. Allow to cool in the cake tin for up to 30 minutes before moving to a cooling rack. We leave ours for at least an hour before cutting. Enjoy!!!

If you are wanting to ice the cake and /or sandwich two cakes together to increase the height I would suggest making up a large batch of our divine and incredibly easy nut free Nutella. This makes a delicious icing! If you live in a climate hotter then mine you may want to put the Nutella into the fridge to firm up a little prior to icing the cake, I personally have not needed to do this.

31 comments
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31 comments

Ashlea June 11, 2014 - 5:30 pm

Sorry to hear that you are going through a difficult time as a family. I love your posts and look forward to them, thanks for taking the time to share with us all. Sending you love and strength xx

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Bianca Slade June 13, 2014 - 3:24 pm

Thank you <3

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Ange June 11, 2014 - 8:36 pm

Sending some positive healing/coping vibes to you and your husband Bianca. xox

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Bianca Slade June 13, 2014 - 3:25 pm

Thank you. x

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Kate June 11, 2014 - 8:38 pm

Sending love and hugs your way. I hope and pray that you move through this period quickly and your life is filled with sunshine once more. Thinking of you.xx

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Bianca Slade June 13, 2014 - 3:25 pm

Thank you. <3

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Mel June 11, 2014 - 8:51 pm

This recipe looks amazing and I can’t wait to try it!! Thank you Bianca, sending love and strength to you and your family xx

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Bianca Slade June 13, 2014 - 3:25 pm

Thank you. I hope you enjoy the recipe. Be sure to let me know. x

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Amanda June 11, 2014 - 9:15 pm

Hearing of your current joy while ourselves suffering the pain and worry of fertility issues gives so much hope to my heavy heart. Thank you so much. I pray your family gets through this trial as quickly as possible. Sending you all strength and love xxx

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Bianca Slade June 13, 2014 - 3:28 pm

Oh Amanda I feel for you. Dealing with infertility is a very hard place to be. I spent quite a few years there and unbelievably I will soon have three beautiful babies of my own, I hope the outcome is much the same for you. I also hope that you are surrounded with love and support and that you have a fabulous team helping you reach your dreams. I truly am very sorry for what you are going through. x

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Kerri June 12, 2014 - 3:55 pm

Sorry to hear of the difficult time you are all going through. I imagine just your presence will be enough for your husband, knowing you are there if he needs you. Can’t wait to make this cake x

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Bianca Slade June 13, 2014 - 3:29 pm

Thank you. Enjoy the cake 🙂

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Angela June 14, 2014 - 9:30 pm

I made this and your caramel pudding today. Loved both but especially this chocolate cake. It’s the best chocolate cake according to my 4.5yr old that I’ve cooked ;-). Thank you for so many wonderfully delicious recipes and of course your beautiful blog posts.
I hope you and your family are always filled with strength, love and support to endure all that life throws at you. Bless you and thank you again x

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Bianca Slade June 18, 2014 - 9:31 pm

Thank you so much!!!! I really appreciate all of that!! I am rapt that the cake has your little ones approval and that you have enjoyed both recipes. I would love to hear how you go with any other recipes that you try.
Thank you also for your kind words. xxxx

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Eloise June 16, 2014 - 6:50 am

Hello, firstly I want to send strength and love to you and your family through this tough time.
I made the cake this evening. The texture is lovely however I find the linseed quite potent. I am fine with eggs, so if i was to make it again how many eggs could I use? I’m not sure it you have tried it but I have never used a ‘flax egg’ before. Thanks xx

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Bianca Slade June 18, 2014 - 9:37 pm

Thank you Eloise, I appreciate that. I have seen your follow up message and I am glad you enjoyed the cake once it cooled, thank you for letting me know.

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Eloise June 17, 2014 - 1:05 am

Ignore my last comment, once the cake is cold the flax taste disappears?
I recommend eating cold 🙂
Also made a coconut frosting for this following your recipe on the carrot cake but i halted it then added 100g of 85% chooclate and 2 tbsp coconut cream. Yum!

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VE June 17, 2014 - 5:04 pm

This too shall pass, a cliche I know but so true. Best wishes.
I am addicted to this cake! Made it last night, icing and all….yum!

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Trina Bond August 10, 2014 - 7:00 pm

Yum! I can’t wait to try this Bianca. I was wondering – is there anything you would suggest as a replacement for the linseed/flax as my son can’t eat this without having tummy trouble. Thank you 🙂

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Bianca Slade August 12, 2014 - 9:06 am

Thank you. Can you have chia? Do you find he is any better if the flax is soaked as it is in this recipe? I only ask because I know many people have problems with dry flax but can tolerate it soaked. x

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Trina Bond August 12, 2014 - 3:59 pm

I’m not sure about chia as yet. We’re just learning what seeds cause him stomach issues. I’ll try soaking the flax too – thank you! 🙂

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Jodi McCormack August 13, 2014 - 2:34 pm

Hi Bianca. How do I go about replacing the flax with chia? I made some chia gel yesterday 1:9 chia:water. Hoping this is what I need and also unsure of quantity. Thank you

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nicky February 8, 2015 - 10:15 pm

Hi Bianca, love the recipes and wish I had more time to try them and experiment in the kitchen. It is my son’s birthday soon and there is a little girl in his daycare room who is unable to have nuts, soy, dairy and egg. Just wanted to confirm that she would be fine with this cake and the Nutella. Also, if I wanted to cook the recipe as cupcakes what modifications would you suggest? Cheers. Nicky

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Bianca Slade February 12, 2015 - 2:49 pm

Hi Nicky,
Thank YOU!
Yes, this recipe will be fine. I have not done it as muffins, perhaps check from 20 minutes???
I hope they work well for you.
Bianca

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Jess June 7, 2015 - 7:22 pm

Absolutely divine!! Thank you Bianca!! A decadent chocolate cake that was as good as a gooey brownie!! <3 Jess (@mummymission)

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Bianca Slade June 10, 2015 - 1:08 pm

Thank YOU so much Jess!! Your pic loks divine. I am glad you enjoyed the recipe. Be sure to let me know how you go with anything else that you try. x

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Belinda O'Keefe December 27, 2015 - 8:44 pm

So delicious and enjoyed by all of my family, including my extremely fussy 10 year old. Thank you for sharing so many amazingly delicious recipes Bianca ?

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Bianca Slade December 30, 2015 - 4:49 pm

Thank YOU!!!! I am glad it was enjoyed. x

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Belinda O'Keefe December 27, 2015 - 8:48 pm

Here’s a pic of the cake. I didn’t ice it, didn’t get a chance ?

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Bianca Slade December 30, 2015 - 4:50 pm

I love this pic! Really appreciate you taking the time to share it. x

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Daniela December 19, 2017 - 11:54 am

Hi, wonderful cake. But i cant have flax seed. Could i replace it for apple sauce ou mashed banana? Many thanks and happy Christmas!

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