PARTY SIZE CHOCOLATE BIRTHDAY CAKE DAIRY AND GLUTEN FREE
9th March 2022
Category
Classical & MKD Recipes
Fat: 305.77g Protein: 80.02g CHO: 26.37g Kcal: 3,177 MKD 26.37 CHO TOTAL 2.19g CHO PER PORTION
Notes
Mo’s tip: I rolled the fondant a little larger than needed and overlapped it onto the board, I find this gives a neater finish to the cake.
I whizzed the almonds and coconut in my food mixer just to get them a bit finer.
This divides into 12 slices. Each slice is: 25.48g fat / 6.66g protein / 2.19g CHO
Ingredients
- 75g Olive oil
- 286g Eggs
- 18g Cocoa powder
- 25g Vegetable fat - TREX
- 6g Psyllium husk
- 125g Ground almonds - MORRISONS
- 55g Plant butter - FLORA
- 200g Sugar free Marshmallows
- 100g Coconut powder – TRS or EAST END
- 300g Icing sweetener – SUKRIN or PURESWEET
- You will also need 3 teaspoons of BARKAT baking powder, 70g of STEVIA granular sweetener OR 15mls of liquid sweetener, 15mls vanilla extract and 5mls orange extract.
Instructions
- Pre heat oven to 180c / fan 160c / gas 5.
- First make the fondant icing:
- Melt the marshmallows and Trex together, add the vanilla extract and 200g of the ICING sweetener, beat it will – it will be sticky.
- Wrap in cling film and leave at room temperature to set. Make at least 24 hours in advance.
- Mix together the cocoa, coconut, almonds, psyllium husk and Barkat.
- Whisk the eggs, oil, 70g granular sweetener (or 15mls liquid) and beat well.
- Add the dry ingredients and beat together until well combined.
- Place in a prepared 7 inch round cake tin.
- Bake for approximately 40 minutes until risen and firm, cool in the tin for 5 minutes before turning out.
- While the cake is cooling, make the butter cream.
- The Flora needs to be at room temperature, beat it until light and creamy, then beat in the remaining 100g ICING with the orange extract.
- When the cake is cold, cut in half through the middle, then sandwich together with the buttercream.
- Roll the fondant icing until it is large enough to cover the cake.
- Decorate to suit the occasion using non-edible decorations.
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