(Gluten Free, Sugar Free, Low FODMAP)
First of all, I must credit this recipe to Nigella Lawson, as I’ve just adjusted one of her recipes to make it gluten free, sugar free and low FODMAP. The original recipe looked delicious, so I started from there and made the due adjustments.
As stevia is sweeter than sugar, I decreased the quantity of stevia and increased that of cacao, to keep the same texture and sweetness, while also making it more chocolaty. However, you can stick to the original recipe and just replace sugar with stevia, if you have a sweet tooth. I also swapped cocoa with raw cacao powder. It way this year’s Valentine’s cake, and my husband just loved it!
Below is my adjusted recipe.
Ingredients
For the cake
- 80 g raw cacao powder
- 220 g stevia
- 250 ml boiling water
- 125 g butter (keep some extra for greasing)
- 225 g millet flakes (ground into flour with my Vitamix)
- ½ tsp bicarbonate of soda
- a pinch of Himalayan salt
- 2 tsp vanilla extract (optional)
- 2 large eggs
For the Frosting
- 125 ml water
- 50 g stevia
- 175 g butter
- 300 g raw cacao powder
To Garnish
- Frozen Berries
Preheat the oven at 180C
In a large bowl, combine the cacao powder and 80g stevia. Pour in the boiling water, mix and set aside.
In a high-speed blender, cream butter and stevia (you should have 140g left) together. Pour in the ground millet, along with bicarbonate of soda, salt and vanilla extract. While still blending, crack the eggs, one by one, and slowly add them into the mixture.
Add in the cacao sauce and keep mixing up.
Lay some parchment paper on two equal-size sandwich tins (ideally 20cm/8 inches), grease the edges with the remaining butter and spread the batter evenly. Bake for around 30 minutes, or until a toothpick comes out clean.
In the meantime, prepare the frosting by pouring water, stevia and butter in a pan over a low heat. As the mixture starts melting and is about to bubble, take it off the heat and add in the cacao powder. Gently whisk until evenly combined, showing a smooth and glossy appearance. Set aside for about 1 hour, making sure it doesn’t harden. As the original recipe suggests, just whisk now and again, when passing by the pan.
The cakes should be ready by now. Take them out from the oven and let them cool down.
Place one of the cakes upside down on a cake stand or plate, and spread with 1/3 of the frosting. Place the second cake on top (just regularly upright), and, with a spatula, spread the rest of the frosting over the top and sides. Garnish with frozen berries. Enjoy!
As a whole cake was too much for us, we portioned the left overs, sealed them in plastic bags, and stored them in the freezer for over a month. 😀 Because of the high-fat content, half an hour was more than enough to let each slice thaw prior to eating.