Chocolate Cake

This is the recipe for the Gong Camp Chocolate cake.

So as to cater for many special diets at camp I made up the recipe of this cake, which is:

Gluten free
Dairy free
Yeast free
Sugar free

The Ingredients:

Coconut palm sugar: This is unrefined - dehydrated coconut blossom nectar. 300g
Chestnut flour: Gluten free and organic. 150g
Coconut flour: Gluten free and organic 150g
Ground Almonds: 100g
Baking powder: Gluten free. Two tablespoons.
Dairy free sunflower spread 400g
6 organic eggs

You will need a 8" X 4" cake tin, and a cake liner.

Crack the eggs and mix together in a separate bowl and leave for a moment.
Using a large mixing bowl add all of the remaining ingredients and mix together with a wooden spoon. Now add the eggs mixture and mix together to create a semi wet mixture.
Add all the mix to the cake tin liner and spread out evenly.

pop it into a pre heated oven of 170 degrees and cook for 75 minutes increasing the heat to 180 after 60 minutes.

and cook for longer if necessary.


For the icing:
Coconut sugar: 75g
Willies cacao: 90g  finely grated.
Soya yogurt: 250g
The chocolate icing.
Place the yogurt and sugar in a pan over low heat and bring just to the point of boiling. Remove from the heat and stir in the grated cacao until melted and evenly mixed through. Put one side to cool.
When the cake is cold, place it on a serving plate and spread the cooled icing evenly over the top and sides. Keep at room temperature until ready to serve.

A nutty/coffee like taste with very rich chocolate icing.