Sunday, 19 October 2014


The single last rose of the season from the garden! Ok - so Autumn is in full swing & cooler days require comfort food..........and what could be better than cake that is delicious AND healthy? win win.

This cake is A. M. A. Z. I. N. G. Not only is it full of good things, but it's free from gluten, dairy, eggs, soy, and refined sugar, but also free from nuts for those of you with nut allergies/ intolerances. I know nuts (especially almonds) are very fashionable at the moment, but this kind of frustrates me as I have in the past had horrendous allergic reactions to nuts, and still need to moderate my intake - sometimes i feel like the unpopular kid at school. Thing is though our body's don't care about food fashions - they like what they like, and nuts are a big no for a lot of people.
So, what DOES it have in it? Read on.......

1 cup dried prunes
1 cup boiling water
2 cups doves farm self raising gluten free flour  (or gluten free flour mix of your choice)
1 1/2 teaspoons gluten free baking powder
3/4 cup cocoa powder
1 1/2 cups maple syrup
1/2 cup extra light olive oil 
1 tablespoon vanilla essence
2 tablespoons cider vinegar
2 medium avocados
2 tablespoons maple syrup
2 tablespoons cocoa powder
to decorate.............freeze dried strawberry flakes  (

preheat oven to 180c

pour the boiling water over the prunes so that they are all covered and leave to soak.
Place all the cake ingredients into a blender and blitz until you have a nice smooth batter
pour into prepared cake tin (my cake tin is 7 1/2 inches or 19cm in diameter)
I prepare it by lining the base with baking paper & greasing the sides lightly with light olive oil.
Put into the preheated oven and bake for 45 mins.
leave to cool
mix the icing ingredients together (I used a stick blender), then ice the cake & decorate with whatever you feel like!  (nb if you're on a strict GF diet, some shop bought cake decorations are not suitable )

                                Have a great week everyone!

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