Sweet Chocolate Cake

Need a quick dessert that everyone will enjoy, both young and old?

I used the Health Connection All Purpose flour.  It is a mixture of Stoneground rice flour (26%), potato flour (26%), tapioca flour (26%), chickpea flour (13%), xanthan gum (9%).


Mix DRY in a bowl

Mix WET in a bowl

  • 2 to 3 eggs (depending on size)
  • 1 teaspoon vanilla extract
  • 1/3 cup grape seed oil
  • 1/3 cup of milk (might need to add in more later)

Mix WET with DRY well.  Taste to see if you want more coffee or sugar in.  The mixture should be like muffin texture, not so liquid, not to dry.

Add to a well greased round cake baking dish and back for 30 minutes or 5 minutes longer if needed.  Once you do the stick pick test, leave the cake in the of switched off oven still for about 20 minutes while keeping the oven door slightly open.  The cake will not fall in the, instead it stays nice and high.

After it cooled off, you can add the icing and any decoration on as you wish.  In this pictures I used Astro’s (not gluten-free) and Bounty Chocolate for the 32.

The Sweet top layer (icing)

Follow the instructions from the Ina Paarman icing product.   Basically, you need some butter and a mixer.

For an alternative Vanilla icing, here the link.

For the Big Boy