Finally, a lull in work, and so I can get back to baking. Kid’s been complaining about the lack of cake recently, so I’m glad to say there’s been a steady stream of them on our kitchen table in the past week😊
This recipe came about from some experimenting in the kitchen with ingredients I happened to have lying around. It’s super quick, super easy, and ridiculously moreish! If you only ever bake one cake, let this be it… It’s so healthy, it could easily be brunch.
90g brown rice flour
30g teff flour
1/4 tsp xanthan gum
100g xylitol (or sugar – this is very little and you can use 120 to 150 depending on your sweet tooth)
45g raw cocoa powder
1 tsp baking powder
1/2 tsp bicarbonate of soda
Pinch of salt
240g any milk
80g lactose-free or vegan yoghurt
100g grated courgette (skin and all)
Pre-heat oven to 180C.
Add all the dry ingredients together and mix until there are no lumps. Then add the rest of the ingredients and again mix well.
Put the cake batter into a lined and oiled cake tin (I used a 16cm diameter tin) and leave in the oven for 30 mins for a gooey effect, 5 mins longer for a firmer effect.
Serve with whipped cream and fresh fruit.
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