Tigernut chocolate cake

Tigernut chocolate cake (gluten free, paleo, vegan)

Tiger nut flour is my favourite ❤ gluten free flour to use to make cakes, biscuits and pancakes. Tiger nuts are tubers, just like sweet potatoes, so they have nothing to do with nuts, or tigers for that matter😄 They are high in fibre, magnesium, potassium, vitamin E and monounsaturated fat, so including them in your diet can improve your gut and cardiovascular health.
The recipe for this cake is pretty simple:

  • 70 grams butter or coconut oil for dairy free
  • 50 grams dark chocolate (70% or more)
  • 2 large eggs (or 2 chia eggs*)
  • 1/2 cup apple sauce/puree (very easy to make at home)
  • 2 Tbsp raw cacao powder
  • 1-2 Tbsp honey or maple syrup
  • 1/2 tsp orange extract
  • 1/2 tsp baking soda
  • pinch of salt
  • a handful of pecans (or any nuts)

Mix the tiger nut flour, cacao powder, baking soda, pecans & salt together.

Melt the chocolate with butter or coconut oil, and honey.

Add eggs, apple sauce and orange extract to the melted chocolate & butter mixture, and stir to combine.

Mix the dry and dry ingredients until well combined.

Bake at 150C (fan assisted) for 25-30min in a 6-inch square tin.

Enjoy once it's cooled down!

*To make 2 chia eggs, soak 2 Tablespoons of chia seeds in 6 Tablespoons of water for 5-10min. Use in place of eggs once the mixture is gel-like and thick.

Tigernut chocolate cake

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