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Who doesn’t love chocolate? This simple cake has very few ingredients to make it an indulgence you can make most often. My earlier version had the usual flour in it. And since becoming gluten intolerant I have tried a few options. This one has amaranth flour in it giving it a nutty texture and flavour. It is so healthy you can have more than one serving!

1.5 cups amaranth flour ( Iused Bobs red mill)

1.5 cups gluten free cornflour

4-5 tbsp cocoa

1tsp gluten free baking powder

1 cup yogurt (I used homemade one)

1 tsp vanilla essence

¼ tsp salt

½ cup olive oil

1 cup xylitol

Oil for greasing tin

Preheat oven to 180 degrees C. Sift the dry ingredients (salt, cocoa, baking soda cornflour and amaranath flour)

Beat the wet ingredients (yogurt, oil and vanilla with sugar) Add the flour mixture. Blend till smooth. Spoon batter into greased tin. Bake for 45 minutes until skewer inserted comes out clean. Remove to cool and turn after 30 min or so.



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