Creating, collecting & recycling textiles & papercrafts. I love preserving the past for the future.

Monday, 20 June 2011

Chocolate Cake

Following is a recipe I devised last week. It is butter and gluten free.
I have made it twice, once with Xylitol (natural sweetener made from the bark of birch tree) and the second time with organic raw sugar. Both times the results were the same. Light, airy and delicious either warm with cream or cold the next day as a yummy cake.
Cream 2 eggs and 1/3 cup Xylitol or 1/2 cup organic sugar until light and creamy. Add 1/3 cup rice bran oil and vanilla extract.
Beat to combine and make extra thick. Then fold in 2 tablespoons each of almond meal, rye flour, brown rice flour, cocoa powder and greek yoghurt.
Place in greased tin and bake at 180 celcius for 35 mins approx or until crisp and dark brown around edges, but centre still a little softish.
NB: SR Flour could be used instead of the almond meal, rye flour and brown rice flour.
Original recipe by EllenaElizabeth Makes, June 2011.

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