RECIPE: Delicious Chocolate and Orange, Gluten-free Cake for the Holidays!

Published on: December 03, 2017

Looking to make something easy, delicious, and healthy? Follow the recipe for a chocolate cake loaded with vitamin C and free from wheat, gluten, dairy and refined sugar!

By Amelia Stewart 

 

This cake is easy to make and is a fabulously creative way to use leftover rice. It has an extremely delicious brownie-like texture, despite being free from wheat, gluten, dairy, and refined sugar.

In terms of trying to minimize food waste, this is the ultimate cake – using the whole orange (pith and all) gives the cake a gorgeous fragrance and the fibers assist in binding it. It’s also a great way to sneak some extra vitamin C into your child’s diet in disguise of a chocolate cake.

Raw cacao is packed with antioxidants, consumption of which is essential to help maintain a healthy immune system as well as shield the body from Bangkok’s heavy pollution.

I like to use desiccated coconut for the interesting texture it creates, but if you’re not a fan of coconut, you can easily replace this with rice flour. Regarding the best kind of rice to use, I have used steamed short-grain white rice, but any steamed rice will do – and perhaps using something like red rice would give a nuttier texture.

Ingredients

(makes 1x 8-inch cake or 9 large cupcakes)

  • 1 cup of cooked rice (cooled)
  • ½ cup of coconut palm sugar
  • 2 oranges (seedless if possible)
  • 3 eggs
  • ½ tsp vanilla extract
  • ¾ cup of desiccated coconut (can replace with ½ cup rice flour)
  • ½ cup raw cacao powder (+ 1 extra tbsp for dusting)
  • 1 tsp of baking powder
  • coconut oil for greasing

Method

  • Pre-heat your oven to 180C/350F and line a cake tin with baking paper or grease it well with coconut oil.
  • Simmer the whole oranges in a pot of water, (or microwave) until soft enough to slide a knife through. Drain the water and set to one side. When they have cooled down, cut them in half, remove any pips, and then blitz the entire fruit in a blender – the pith and everything.
  • Next, put the cooked rice, vanilla extract and coconut palm sugar in a food processor and blend until you have a smooth paste.
  • Measure the dry ingredients (desiccated coconut/rice flour, cacao powder, and baking powder) in a bowl and stir well to combine.
  • Place the wet mixture in another bowl and beat in the eggs one at a time 
  • Fold in the dry ingredients.
  •  Once well combined, pour into the cake tin and place in the oven to bake for about 30 minutes, or until a skewer comes out clean.
  •  Remove from the oven and set aside to cool for around 10 minutes; then dust with some cacao powder and enjoy!

Extra topping tip: You could also make a ganache with melted dark chocolate, cacao powder and coconut cream — have a play around and see what you like best.

 

About the Author

Amelia, founder of Cook First (www.cookfirst.co.uk/about) is a cooking teacher, food writer, and consultant. Amelia specializes in — amongst other things — gluten-free, dairy-free, refined sugar-free and vegan cuisine, and has extensive experience working with all types of food allergies.


The views expressed in the articles in this magazine are not necessarily those of BAMBI committee members and we assume no responsibility for them or their effects.

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