Gluten (and Dairy!) Free Chocolate Torte

Looking for something sweet in the run up to Christmas that can be eaten by everyone at the table?

My best friend and one of my uncles both eat gluten and dairy free. And because of that, I can see just how difficult this can be! I (obviously) am all about the cooking and baking, but eliminating flour and butter and milk can be a tough task.

Ground almonds are a fabulous substitute for flour in cakes and brownies, and I use them in this way often. They really shine in this cake, because it is supposed to be moist and not overly spongy. This is dark and decadent and you wouldn’t even know it was lacking any “usual” ingredients.

It is also incredibly easy to make! And I have it on good authority from my uncle that it is a very good cake (he hadn't had a big slice of chocolate cake in a while!)

I couldn’t help myself so I topped it with a little glitter. Some melted dark chocolate, thinned with coconut oil, and dripping down the sides would make an incredible glaze topping.

Ingredients

• 50g cocoa powder
• 125ml boiling water
• 200g caster sugar
• 2 tsp vanilla sugar
• 150ml olive oil
• 3 eggs
• 150g ground almonds
• 0.5 tsp bicarb of soda
• Pinch of salt

Method

Oven at 170 degrees and grease and line a springform cake pan.

Sift the cocoa powder and whisk in the boiling water until you have a smooth paste.

Put the sugar, vanilla sugar, olive oil and eggs and whisk together with an electric whisk until you have a thicker and pale mixture.

Pour in the cocoa mixture and continue to whisk until combined.

Add in the ground almonds, bicarb and salt, and stir in carefully by hand.

Pour into the prepared tin and bake for 40-45 minutes. The sides will be set and the top will be slightly damp. Let cool in the tin for 15 minutes, then spring out of the tin carefully. Allow to cool completely.

A big slice of this would be great with ice-cream, intolerances allowing.