Gluten Free Chocolate Dulse Cake

Dulse 30g shaker tin - add to basket

Forget flour power, this incredibly light and moist cake uses fluffy ground almonds.

Serves 10-12
Time 20 mins prep, 45 mins baking
Easy

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.

Ingredients

  • 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)

Method

  1. Preheat oven to 170C. Grease a 22cm spring-form tin with a little oil and line the base with baking parchment.
  2. 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.
  3. In another small bowl, combine the ground almonds, bicarbonate of soda and Dulse.
  4. Beat together the sugar, olive oil and eggs vigorously for about 3 mins until you have a pale and thickened cream.
  5. Pour in the cocoa mixture, beating as you go, and then slowly tip in the ground almond mixture.
  6. 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.
  7. 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.


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