Birthday parties are exciting celebratory events that are always welcomed by a Birthday Cake! They are almost always full of sugar, which in turn then leads to a sugar high and then a sugar low, especially for our kids.
The below recipe, courtesy of Jo Whitton from Quirky Cooking, is a easy to make, moist and delicious chocolate birthday cake FREE of not only sugar but also dairy, nuts and Gluten too! Perfect for those busy mums that need a quick fix chocolate birthday cake, last minute with no healthy nasties – this one is perfect for birthday cakes and cupcakes!
It’s a very versatile recipe (see the variations at the end), and very quick and easy – just throw in ALL the ingredients and whiz it up. Super easy to make in a thermomix and also easy to make in either a food processor or by hand in a bowl.
300g (2 1/2 cup) plain gluten free flour ( 1 prefer spelt white flour)
1/2 tsp fine sea salt
1 tsp baking powder (or 2 tspns if leaving out eggs)
2 tsp bicarb soda
30g raw cacao powder
120g (6 tbsp) rapadura (I prefer maple syrup or honey, you could also use coconut syrup or agave)
140g (1/2 cup) macadamia oil (or other light oil for nut free or coconut oil)
240g (1 cup) rice-almond milk or preferred milk for nut free (I opt for coconut milk if going nut free)
1 tsp apple cider vinegar 2 eggs (optional)
350g ripe bananas (approx. 3 -4 large bananas)
- Weigh into Thermomix bowl all ingredients and mix on speed 5-6 for 20 seconds, using spatula to assist if needed.
- Pour into two round cake tins, or 1 large springform tin, well greased or lined with baking paper. Bake at 180C for about 30 mins (or longer if in one large pan), until a skewer inserted in centre comes out clean. Or you can bake in muffin tins for about 15 to 20 minutes.
NOTE: You can make this cake with or without eggs – the eggs make a lighter cake, but without eggs the texture is lovely and moist and fudgey.