This cake is free from gluten, eggs, dairy, nuts and refined sugars BUT not free from taste! This recipe has been approved by over 100 people and it's so good. Best thing, most allergies are covered, so if you have a celebration, with this cake everyone can have a piece and eat something super yummy. This could also be eaten at breakfast as I believe everything with oats can. ;-]
| Nr of people | 10 |
| Preperation time | ± 65 min |
| Nr of steps involved | 2 |
| Nr of ingredients | 8 |
| 50 gram | coconut oil |
| 240 gram | drained chick peas |
| 60 gram | cacao |
| 300 ml | water |
| 50 gram | coconut palm sugar |
| 200 gram | dates |
| 100 gram | gl free wholegrain buckwheat flo |
| 1 tsp | baking soda |
Soak the gluten free oats and dates for 30 minutes. The oats in 300 ml of water. The dates doesn't matter as long as the are covered with water.
Preheatthe oven 170 degree.
Drain the dates but not the oats. Blend all the ingredients together until smooth and bring your dough into a baking dish.
Then put the oven dish in the oven for 20/25 minutes. Follow your smell or pinch with a fork. If the cake sticks on the fork then leave it 5 minutes longer.
You can make the cake more special by making a topping from 75 gram honey and 25 gram cacao powder. Mix and spread over de cake. Then sprinkle the cake with coconut flakes!!
This cake taste best when it is completely cooled down.
Enjoy and Keep on Eating
Love Viviana
