I was so proud of my girl (age 12) for making this cake all by herself. She found a recipe, adapted it, thermified it, Aussified it, cooked it, iced and decorated it when I was out one day. I came home to chocolate cake heaven.
When I tasted it, I couldn’t believe how delicious it was! So moist, so chocolately! Then I found out the recipe had ….(wait for it)……10 eggs!!
Okaaaaaay. A special occasion cake or a cake for people with lots of chooks. But when I mentioned it on Facebook, you were all keen for the recipe, so here it is. Inspired by this one at Elena’s Pantry.
The Natural New Age Girl’s Rich Chocolate Cake.
Vital Stats: gluten free, grain free, nut free, vegetarian, naturally sweetened
Okay, so this is what you need:
10 organic, free range eggs
1 1/2 cups organic honey (or use maple syrup)
3/4 cup organic coconut flour
1/4 cup organic cacao powder
1 teaspoon pink himalayan salt
1 tablespoon vanilla extract
Okay, so this is how you do it:
Preheat your oven to 160° celsius.
In your thermomix (speed7, 20 seconds) or food processor or by hand, whizz the eggs, oil (melted), honey and vanilla essence.
Using a sifter over the top of the thermomix or bowl, whack in the dry ingredients.
Mix together (thermomix reverse speed 5, 30 seconds) until well combined.
Pour into a large, deep, round cake tin, about 23cm diameter. I always line them with the If You Care baking paper.
Bake for 60-80 minutes or until the middle is firm.
You can also cook in two cake tins and reduce cooking time to about 40 minutes.
Leave in the pan to cool.
My clever girl used a tub of cream cheese (don’t get the low fat ones, they have yucky fillers), honey and cacao powder. In quantities ’till it tasted good’ she tells me! Check out my other healthy icing ideas.
Decorate with fresh strawberries and enjoy!
Do your kids bake cakes?