Who doesn’t love chocolate cake??? With this recipe, you can have your cake and eat it too – sorry, couldn’t resist. This cake is so limited in common cake ingredients that nearly anyone on a healing program can eat it.
Serves: 12 cups / Prep time: 15 minutes / Cook time: 30 minutes
- 1 cup sesame flour
- ½ cup ground flax seeds
- ⅓ cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 5 tblsp avocado oil or your choice of oil
- 1/2 tsp chocolate liquid stevia or 1/2 cup sweetener of your choice
- 1 cup water option to use heavy cream or unsweetened coconut milk
- 1 cup chocolate squares or nibs, choose sugar-free, dairy-free
- 1 cup coconut cream
- Preheat your oven to 180 degrees C.
- Line a 20cm x 20cm cake tin with baking paper.
- Put all dry ingredients in a bowl and combine with a whisk.
- Make 3 depressions or shallow dips in the dry mixture, 2 small and 1 large.
- Pour the vinegar in a small depression, the vanilla extract and chocolate stevia in the other small depression and the oil in the large depression.
- Pour in the water and stir until smooth.
- Pour batter into pan and level it out. Place in hot oven on middle rack and bake for 30 minutes – or until a toothpick comes out clean from the center.
- Allow to cool for 10 minutes then remove by holding the ends of the baking paper. Place on a cutting board to apply icing if you choose, then slice and serve.
- Melt chocolate in a double boiler on the stove (a glass bowl in a larger pan of boiling water) Allow to cool slightly – about 3 -5 minutes.
- Scoop the thick coconut cream into a blender or use a stand mixer to blend until smooth.
- Slowly add the melted chocolate to the cream and blend to combine well.
- To thicken up to look like frosting, place in fridge for 30 minutes.
- When at the right consistency, spread the frosting on your cake and enjoy!
Calories: 308kcal Carbohydrates: 17g Protein: 5g Fat: 27g Saturated Fat: 11g Sodium: 231mg Potassium: 257mg Fiber: 5g Sugar: 8g Vitamin A: 1IU Vitamin C: 1mg Calcium: 168mg Iron: 3mg
Eggs are an extremely healthy food – when they are free-range and the birds have green pick, natural sunlight, and are happy. However, many people build up an intolerance to eggs – particularly egg whites. Egg intolerance is the inability to digest the proteins found in eggs. You may be intolerant to one or both proteins found in eggs. The yolk and white of the egg contain two different types of proteins. If your body cannot digest the proteins, inflammation and swelling will result in your digestive system, leading to many flow-on symptoms and illness.
Often an intolerance to both eggs and dairy occur at the same time. The usual cause is intestinal injury or disease. Leaky gut, or gut membrane permeability, occurs from the use of many medications, such as ibuprofen, antibiotics, and Nexium, and also develops from excessive periods of stress.
A functional approach to this is to remove foods from the diet causing inflammation – easily discovered with a food intolerance test – and supporting gut healing, stress management, and diet over a period of 4 – 12 months. Most people can reintroduce eggs after a healing period and reap the benefits of eggs again!
If you want help building the best diet for your body, book an appointment today! CLICK HERE