Gluten Free Chocolate Dulse Cake
Forget flour power, this incredibly light and moist cake uses fluffy ground almonds.
Time 20 mins prep, 45 mins baking
A hint of Dulse is delicious with chocolate as it really accentuates its rich flavour. This cake is equally nice eaten as it comes, with a cup of tea, or enjoyed as a pudding. If you're opting for dessert, adds some decadence with warm chocolate sauce, fresh raspberries or whipped cream.
- 2 tsp Dulse (plus more to dust on top)
- 200g caster sugar
- 150g ground almonds
- 150ml regular olive oil (plus more for greasing)
- 125ml boiling water
- 50g good quality cocoa powder
- 3 large eggs
- 1 tsp vanilla extract
- ½ tsp bicarbonate of soda
- Icing sugar, to decorate (optional)
- Preheat oven to 170C. Grease a 22cm spring-form tin with a little oil and line the base with baking parchment.
- Measure and sift the cocoa powder into a bowl or jug and whisk in the boiling water until you have a smooth, chocolatey paste that's still runny, but only just. Whisk in the vanilla extract, then set aside to cool a little.
- In another small bowl, combine the ground almonds, bicarbonate of soda and Dulse.
- Beat together the sugar, olive oil and eggs vigorously for about 3 mins until you have a pale and thickened cream.
- Pour in the cocoa mixture, beating as you go, and then slowly tip in the ground almond mixture.
- Stir a little with a spatula, then pour the dark, liquid batter into the prepared tin. Bake for 40-45 minutes or until the sides are set and the very centre, on top, still looks slightly damp. A cake tester should come out mainly clean but with a few sticky chocolate crumbs clinging to it.
- Let the cake cool for 10 mins on a wire rack, still in its tin, and then ease the sides of the cake with a small metal spatula and spring it out of the tin. Leave to cool for a further 5 minutes then sprinkle with Dulse and icing sugar.