This is from my (co-written) book – Eat Fat, Be Thin! It’s a family favourite in our household and so why not share the love – it’s friday after all! It’s just one of the many sweet recipes from Eat Fat, Be Thin which is fructose free, diary free and can be modified gluten free. Eat Fat, Be Thin is available in hard copy or ebook format and can be purchased here.
Traditional Chocolate Cake
2 cups xylitol
1⁄2 cup cold organic decaffeinated coffee
1⁄2 cup yoghurt
1⁄2 cup cocoa
1 vanilla bean
1 1⁄2 cups rice flour
1 1⁄2 tbs baking powder
1 1⁄2 ts bicarb soda
1⁄2 ts salt
2 tbs xylitol
1 ts cocoa
1-2 tbs melted coconut butter
Preheat oven to 180 degrees Celsius. Grease and line spring-form tin
Sift all dry ingredients. Add wet ingredients, beat with electric beaters until thoroughly combined. Pour mix into prepared tin. Bake for about 30 minutes or until a skewer inserted in the middle comes out clean.
Cool on a wire rack. To ice place the cake back into spring-form tin to prevent any accidents.
Combine icing ingredients, mix well and ice ones cake is cool.