I like to think of this cake as a Super Cake, not a ‘naughty chocolate cake’. With brown rice flour and cacao powder, it has good protein levels and a rich array anti-oxidants and essential nutrients such as potassium and magnesium. Not to mention smuggling apple into the cake! This is a very versatile cake, which can be made into a cake size or into cup cakes. I have made lots of birthday cakes for the children with this mixture. I also bake a double batch of this each week, making about 40 small cupcakes and freezing them for snacks and lunchboxes.
- 4 medium apples (green or red)
- ¾ cup potato flour
- 1 cup brown rice flour
- ¼ cup cacao powder
- 1 cup caster sugar
- 1 tsp bicarb soda
- 1 tsp guar gum
- 4 eggs of ‘no-egg’ egg replacer and rice or coconut milk as the liquid to make up the ‘no-eggs’ (so, for example: for ‘no-egg’ it is 4 heaped tsp of ‘no-egg’ and 8 Tbs of milk of choice)
- 1 cup sunflower oil (or your oil of choice)
- 1 tsp vanilla bean paste
Icing optional (I only ice on special occasions; my children eat these without icing in cupcake size for a lunchbox snack)
- 1 cup icing sugar mixture or pure icing sugar that is well sifted, or make your own icing sugar in the Thermomix!
- 1 Tb cacao or cocoa powder (sifted)
- 2 Tbs apple juice (Nudie – Australia, Innocent – UK, or juice your own apples)
- Preheat oven to 180 degrees (200 degrees if making cupcakes)
- Grease and line cake tin of choice. For cupcakes, either grease tin or line with cupcake papers
- Sift all dry ingredients together into a large bowl. Add sugar and egg replacer powder into the dry mixture
- Peel, core and grate apples, add to the dry mixture
- Add oil, vanilla and milk and stir all ingredients together
- Leave to settle and absorb for 10 minutes. I find this settling time helps all the flour properly absorb the flour
- Pour into cake tin or spoon into cupcake tray/ papers
- Bake cake for 45 minutes. Bake cupcakes for 12 minutes
- Test cake and turn out onto a wire rack to cool
- The cake or cupcakes freeze well
This is my box of cakes in the freezer. I like to keep it well stocked so I can pull extras out if other children come over for a snack or a cake needs to be sent to school for special occasions.
This is a castle cake that I whipped up quickly on the day of my daughter’s birthday (after a full day out doing fun things). I used a silicone castle cake mould and it was decorated with strawberries and sprinkled with pure icing sugar (fairy magical dust)
If you give this recipe a try please let me know how it turns out, I’m happy to troubleshoot or discuss how you could substitute these ingredients if some of the ones I’ve used aren’t suitable to your family’s sensitivities.