Balanced chocolate Cake
MAY 13-19 marks Food Allergy Week, which aims to help raise community understanding of food allergy and the research that is continually needed into this issue.
One in 10 babies born in Australia today will develop a potentially life-threatening food allergy, and Allergy & Anaphylaxis Australia estimates that there are more than 650,000 Australians with diagnosed food allergy. You can find out more by heading to www.foodallergyaware.com.au.
This recipe is suitable many allergies and intolerances, and it can also be made egg free by replacing the eggs with flax-eggs ( Google to find out more).
The recipe was supplied by Melissa Eaton of Eaton Balanced and more information is available at www. melissaeaton.com.au.
1. Preheat oven to 180˚C. 2. For the cake - Add almond meal, 1/4 cup cocoa powder, flax seeds and baking powder to a medium bowl and mix until combined. Add eggs, rice malt syrup, olive oil and 1 teaspoon vanilla essence/extract and mix until combined. Pour into a round 8 x 8 inch cake pan and bake for 25 - 30 mins.
3. For the icing - place dates in a blender and blend until they clump and become a paste. Add the rest of the ingredients, yet slowly adding 1 tablespoon of milk at a time and continue to blend until a smooth consistency. Spread evenly over cooled cake and enjoy.