Gluten-Free, Sugar-Free, Dairy-Free Chocolate Cake - No, Im Not Joking!

Ok so you probably read the title of this recipe, and laughed! I mean I don't understand how you can have a cake without any sugar or butter (the good stuff!), but when my sister recently started following the Alkaline Diet for health reasons, she had to cut out all of those things. So I made it my mission to make her a chocolate cake which she would not only enjoy (not like the free-from rubbish from the supermarkets) but one that she was actually allowed to eat without any consequences to her health. using coconut flour, as its quite oily means the sponges turn out slightly denser than a normal sponge cake, with a tighter packed crumb, but its still delicious and got the seal of approval from my sister, who went back for a second slice!

Ingredients:
(For the Cake)
- 1/2cup of Coconut Flour (less a tablespoon)
- 1tablespoon of Cacao Powder
- 1/2teaspoon of Baking Powder
- 1/4teaspoon of Sea Salt (fine)
- 1/2cup of Coconut Oil (melted)
- 1/2cup of Agave Nectar
- 4x Eggs (whisked)
- 2tablespoons of Soy Milk (can also use Almond/Coconut)
- 1teaspoon of Vanilla Extract

(For the Frosting)
- 1cup of Dates (pitted)
- 1/4cup of Cacao Powder
- 1/4cup of Coconut Oil (melted)
- 3/4cup of Water

(For the Decoration - please note the flowers and biscuits are not sugar-free/dairy-free, so for those following the alkaline diet, remove when serving)
- Easy roll fondant icing (Pink, Yellow, White)
- Gluten-free Chocolate Wafer Biscuits (3 packets)
- Green ice-lolly sticks

Method:
(For the Cake)

1) Firstly set your oven to 180'C, and line you baking tins (I used two miniature spring-from tins 6" in diameter and 1.5" deep, but an 8" baking tin will work just as well, you will just have a thinner cake!)

2) Next grab a large bowl and add the coconut flour, cacao powder, baking powder and salt, then combine.

3) Now its time to add your wet ingredients; the eggs, agave nectar, coconut oil, milk and vanilla extract and make sure everything is completely combined (either by hand or using an electric whisk). Note this is a wet cake mix, and does not resemble traditional cake batter - don't fear it still bakes like a cake!

4) Divide your mixture between the two cake tins and place in the oven for around 20-25miuntes, checking to see if they are backed by placing a knife in the centre, if it comes out clean they are ready.

5) While your cakes are cooling you can prepare your frosting. Throw all of the ingredients into a large mixing bowl or blender, and whiz until completely smooth. I was mesmerised at how these few simple ingredients could make such a delicious rich chocolate frosting, it was a wonder there was any left for the cake when they finally cooled!

6) For the flowers, I used different colours of ready roll fondant icing, and stamped out the flowers with specialist fondant cutters. I then wet one side of the flowers (the water acts as glue), placed a lollipop stick on it and then put another fondant flower on top sandwiching the stick between the two.

7) Once your sponges are cool cover the top of one with about a third of your chocolate frosting, then place the second sponge on top. Use the remaining frosting to cover the top and side of the cakes. Open you gluten-free biscuits and place around the sider of the cake, securing them in place with a ribbon and finally decorate the top with your spring flowers!

This cake is sure to catch everyones attention, and is the perfect centrepiece for your table in spring. Better yet, the whole thing is gluten-free and still tastes amazing! Let me know how your cakes turn out, and share your pictures using @prettyfishy_x - Enjoy!

Charlotte x