The recipes are aim to be as low carb as possible too so they are all grain and gluten free – (except for one rogue cake that slipped in!).
Oct 27, 2022
The nights are drawing in, the temperatures are getting shivery. Verily, it’s the time for comfort eating. Which is primarily why I’ve been baking this beauty quite a lot recently. This isn’t a bog standard choc cake by any means. The sponge is so soft and appealing, you could almost lay your head on it. The rich caramelly chocolate topping borders on the addictive.
If this wasn’t good news enough, this cake is also totally nut free. Instead of almond flour, which I use often as a replacement to wheat flour, this sponge is made from just a small amount of coconut flour. The rest of the volume comes from grated vegetables. (Stay with me here… no-one needs to know except you). I guarantee your family and chums will be in raptures over this cake’s beautiful consistency.
FOR THE SPONGE
200g grated butternut squash or sweet potato
100g grated courgette
5 eggs
65g butter
5 tbsp erythritol
85g coconut flour
65g cocoa powder
1 tsp baking powder
Pinch of salt
Line a 23cm square cake tin with baking paper and heat the oven to Gas Mark 4/180C.
Stir all the dry ingredients together thoroughly in a bowl and sit aside.
If you have a food processor, put chopped squash/potato in and whizz until the veg are crumb consistency. Then add chopped courgette and do the same. (Otherwise grate both vegetables finely and mix with the rest of the ingredients in a bowl according to the sequence below).
Add the eggs, melted butter, sweetener to the vegetables and whizz until smooth.
Add the dry ingredients to the blender and whizz some more until mixed.
Spread the cake batter evenly into the lined cake tin.
Bake for 30 minutes. Check to see if the cake is baked by putting a knife or skewer into the centre and seeing if it comes out clean. If not, cook an extra 5 minutes at a time until done.
Cool in the tin for 15 minutes and then turn out onto a rack to finish cooling.
FOR THE CHOC CARAMEL TOPPING
75g no added sugar plain chocolate (or 100% cocoa solid chocolate)
Milled erythritol to sweeten to your taste
75g butter
1 tbsp salted caramel essence (or caramel essence with a pinch of salt added)
2 eggs
Melt the butter and chocolate in a bowl over a pan of simmering water.
Meanwhile whisk the eggs, sweetener and flavourings until the mixture is frothy and light.
Add the melted chocolate and butter to the egg mixture and blend well.
Chill in the fridge for 30 minutes or so until the mixture is the right consistency to spread over the cake.
Store the cake in the fridge.
