HFG ultimate gluten-free chocolate cake

Serves: 12 (makes 1 x 26cm cake)
Time to make: 1 hr 15 mins

Total cost: $ 14.76 / $ 1.23 per serve

(at time of publication)

Ingredients

1 cup dates, chopped
1 cup boiling water
½ teaspoon baking soda
1 cup low-fat plain yoghurt*
150g dark chocolate (70%), melted*
½ cup cocoa
¾ cup (70g) ground almonds
1 cup rice flour
½ teaspoon salt
1 teaspoon vanilla essence
5 eggs, separated
1 cup sugar
*NOTE: Ingredients with an asterisk (*) indicate that although this ingredient is usually gluten-free, it's wise to check the label to be sure as product ingredients can vary and formulations can change.

Instructions

1 Preheat oven to 170°C. Lightly oil a 26cm springform cake tin.

2 Place dates, water and baking soda in a microwave-proof bowl. Microwave on high for 3 minutes or until dates are soft. Cool then purée to a smooth paste.

3 In a large bowl place date purée, yoghurt, chocolate, cocoa, almonds, rice flour, salt, vanilla and egg yolks. Mix to a smooth batter.

4 In a separate bowl beat egg whites to a soft foam. Keep beating while gradually adding sugar. Beat until whites are stiff and glossy. Fold into batter until just combined.

5 Pour mixture in prepared tin. Place in oven and cook for about 55-60 minutes or until an inserted skewer comes out clean. Leave to cool in tin for 5 minutes before turning out.

Traditional gluten-free chocolate cake (per serve)

Total energy 2500kJ
Total fat 47g (27g saturated fat)

HFG ultimate gluten-free chocolate cake (per serve)

Total energy 1310kJ
Total fat 10g (4g saturated fat)

Note: Please note that this recipe is a sweet treat, to be enjoyed only occasionally.

Nutrition Info (per serve)

Kilojoules 1310kJ

Calories 313cal

Protein 7g

Total fat 10g

–Saturated fat 4g

Carbohydrates 50g

–Sugars 36g

Dietary fibre 2g

Sodium 250mg

Calcium 80mg

Iron 2mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.