Guilt-less Desserts & Treats for your Family


Choc Chip Cake

Choc-Chip Cake

Choc Chip shouldn’t just be left for Cookies.

It deserves much more fanfare and star power than just life as a cookie (not that I’m dissing cookies; I’ve been living on my trial batches of Christmas cookies this last week, but at the heart of it I’m a cake gal!).

Wollah! The Choc Chip Cake. This cake was originally designed for the Passionfruit Layer Cake I baked myself for Mothers Day but it’s so good it deserves a day of it’s own.

I cut the cake in half and spread Chocolate Frosting between the layers. You could also use Chocolate Cream or for something a bit different try Strawberry Cream.

Choc-ChipCake5

Choc Chip Cake
Serves 16
Print
Prep Time
40 min
Cook Time
35 min
Total Time
1 hr 5 min
Prep Time
40 min
Cook Time
35 min
Total Time
1 hr 5 min
Choc-Chip Cake
  1. 6 Eggs, separated (best at room temperature)
  2. 1/2 Cup Maple Syrup
  3. 1 Tablespoon Vanilla Extract
  4. 1/2 Cup minus 1/2 Tablespoon Milk (of Choice)
  5. 1/2 Tablespoon Vinegar (or Lemon Juice)
  6. 3/4 Cup Coconut Flour
  7. 100 grams Chocolate chips (see recipe below)
Chocolate
  1. Makes 100 grams
  2. 1/4 cup Coconut Oil
  3. 1 tablespoon Maple Syrup
  4. 1/4 cup Cocoa
  5. Optional; 1/2-1 teaspoon of Vanilla Extract (for a sweeter, less bitter, chocolate)
Choc-Chip Cake
  1. Preheat the oven to 175C/350F.
  2. Line and grease a 20cm/8 inch Round Cake tin.
  3. If not already done so, make the chocolate and allow to set in the freezer for at least 30 minutes.
  4. Place the egg whites into the clean bowl of a kitchen stand mixer fitted with a whisk attachment.
  5. Whisk the egg whites on medium/high until soft peaks form.
  6. Slowly add the maple syrup, 1 tablespoon at a time, until large peaks have formed,
  7. Continue whisking on medium/high and add the vanilla extract.
  8. Add the egg yolks, one at a time. Only add the next yolk when the previous one has been fully incorporated.
  9. In a small bowl combine the milk and vinegar.
  10. Whilst still whisking, pour the milk mix into the egg mixture.
  11. In a separate bowl, lightly whisk the coconut flour and baking powder together. Ensure that the coconut flour has no lumps in it.
  12. Turn the whisk to low and add the flour mixture. (If you keep it on high then you will most likely end up wearing the flour).
  13. Once incorporated, return the whisk speed to medium/high to fully mix all the ingredients.
  14. Gently stir in the chocolate chips by hand. Do not over mix as they will start to melt.
  15. Pour the cake mixture into the prepared tin and bake for 35 minutes, or until cooked through.
  16. Remove from oven and allow to cool in the tray.
Chocolate
  1. Over a very low heat, melt the Coconut oil in a saucepan.
  2. Add the maple syrup and stir.Add the cocoa and whisk to combine.
  3. Allow to thicken slightly, but DO NOT boil or over heat (as this causes the coconut oil to separate).
  4. Place in lined dish and freeze until set (approximately 30 minutes).
  5. Store in the freezer.
Mummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/

 

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