A Delicious and Easy Wheat Free Cake Recipe
Are you allergic to wheat or just on a wheat free diet? Do you miss cookies, cakes and other assorted goodies? I know in the past many of you have probably gone to your local supermarket and tried one of the sad looking cakes specifically catering to those afflicted with wheat allergy and coeliac disease only to be disappointed by the taste and expensive cost. Well, worry no longer here is a wheat free cake recipe that has been tested time after time to glowing reviews.
Today’s recipe is for “Chocolate Fridge Cake.” This is such a simple dessert to bake you’ll probably want to end up having it more than your diet affords. It is made with dark chocolate, roasted nuts, fruit, ginger and biscuits. It serves 6-8 people, wheat and gluten free and is perfectly acceptable for all you vegetarians out there. Just add some whip cream and you’ve got the makings of a delicious dessert.
Ingredients:
175g 72% cocoa dark chocolate
175g Unsalted butter
100g Wheat and gluten free biscuits (crush rough)
75g Roasted hazelnuts, (chop rough)
75g Raisins
75g Glacé cherries, (quartered)
25g Stem ginger, (chop fine)
2 tbsp. Golden syrup
Instructions:
1. Take a 1 pound loaf tin and line it with some non-sticking baking paper.
2. Roasting the hazelnuts comes next. Preheat the oven to 180°C, fan 160°C, 350°F, Gas 4. Spread hazelnuts out on a baking tray and roast for approximately eight minutes. Don’t go over this allotted time otherwise it might burn. After they have cooled down chop rough or loosely crush.
3. Separate chocolate into smallish pieces and add to a bowl over a saucepan of lightly simmering water. Add the butter to the chocolate and melt. Mix until it is smooth in consistency. Don’t let the base of the bowl touch the hot water beneath or the chocolate will burn
4. Remove chocolate mix from the heat and stir in the rest of the ingredients. Make sure it is mixed well.
5. Spoon the mix into the loaf tin and level off the top. Then place the cake in the fridge to set.
6. After it has set, and ahead of serving, remove cake from the tin. For best results use a hot knife to cut the cake into slices. After this is done go ahead and serve.
And that’s all there is to it. I hope you enjoy this recipe as much as we do!
About the Author
Erik Parsons is a yeast free diet expert. For more information on wheat free cake,visit http://www.YeastFreeDietsMadeEasy.com.
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