Macadamia oil, for oiling tin
2 tablespoons flax meal*
5 tablespoons filtered water
¼ cup desiccated coconut
¼ cup almond meal
¾ cup gluten-free flour 1¼ cups coconut sugar
¾ cup cocoa powder
1 teaspoon ground cinnamon
5 teaspoons gluten-free baking powder*
½ cup sweet potato mash (see Tip)
60ml macadamia (or almond) oil
200ml milk of your choice (I use soy milk)
Xylitol icing sugar*, for dusting
* You’ll find these ingredients at your local health-food store or online.
*You'll need a 22cm ring cake tin
Preheat oven to 180°C fan forced. Oil the ring tin.
Combine the flax meal and filtered water in a glass, stirring to mix thoroughly. Set aside to thicken into a flax ‘egg’.
Place the coconut, almond meal, flour, sugar, cocoa powder, cinnamon and baking powder in a medium mixing bowl and stir to combine.
Add the flax ‘egg’, sweet potato mash, macadamia oil and milk and beat with electric beaters on a medium speed for 2-3 minutes. Pour batter into ring tin and bake for 45-50 minutes or until a skewer comes out clean.
Remove cake to a wire rack for 5 minutes to cool. Place a second wire rack on top of the cake tin and upturn. Carefully remove the cake tin from the cake and allow to cool for a further 20 minutes or until completely cool. When a gluten-free cake is hot, it is more delicate than those made with wheat flour. So take a little extra care when moving or removing cake from the tin.
Dust cake with the icing sugar to serve.
Tip: To cook sweet potato, add a small, chopped sweet potato to boiling water and cook until soft. Drain, then cool under cold running water. Drain, then mash and measure ½ cup. The mash is used to bind like an egg and also adds a little sweetness and some nutrients!
This is an edited recipe extract from Anthea Amore’s new book Hungry. http://organicpassioncatering.com