Chocolate, Chia and Almond Cakes

These chocolate, chia and almond cakes are gluten free, lactose free and low FODMAP. They are also so delicious and easy to make!
 

I found this recipe online which used walnuts, but I altered it to almonds, along with adjusting a few other ingredients to make these yummy treats! My mother is gluten intolerant and also has to follow a low FODMAP diet so finding things simple that I can bake for us to eat all together is tricky. BUT I FINALLY FOUND SOMETHING, AND IT'S SO GOOD!

 

 

 

*some of these steps don't look very appetising, but I promise it turns out very well*

 

Preheat oven to 170*C

Pre-grease a muffin tray with oil, butter or lactose-free butter (to maintain the lactose-free label) ready to put mixture in later

 

Mix chia seeds and water and set aside to soak for 10 mins

 

Mix sugar, olive oil, cacao powder and vanilla essence stirring until smooth

Add soaked chia seeds and stir

 

 

Add coconut and stir

 

Add flour and milk alternatively whilst stirring until combined

 

Pour mixture into the pre-greased muffin tray and sprinkle almonds on top

 

Bake in the centre of the oven for 40 mins

 

Ingredients:

 

1 1/2 cups gluten free self-raising flour 

1/2 cup desiccated coconut

1 cup sugar

2 tbsp chia seeds

1/2 cup water

1/2 cup olive oil

1/2 cup almond milk

1 tsp vanilla essence

5 tbsp cacao powder 

1/2 cup almonds

 

Method:

 

Preheat oven to 170*C

Pre-grease a muffin tray with oil, butter or lactose-free butter (to maintain the lactose-free label) ready to put mixture in later

Mix chia seeds and water and set aside to soak for 10 mins

Mix sugar, olive oil, cacao powder and vanilla essence stirring until smooth

Add soaked chia seeds and stir

Add coconut and stir

Add flour and milk alternatively whilst stirring until combined

Pour mixture into the pre-greased muffin tray 

Sprinkle almond on top of each one

Bake in the centre of the oven for 40 mins or until skewer comes out clean

Leave to sit for 10 mins (so they don't fall apart when removed) then place on a cooling rack or tray to cool

ENJOY on there own or with your own choice of cream/custard :)

 

You can also pop them in an air tight container and keep in the fridge for up to a week.

 

 

 

NB: These measurements are standard baking cups, NOT mugs. I made this mistake and had LOADS of mixture. Not that we were complaining, though a lot of it we had to get rid of after not being able to finish them before they went a bit stale.

 

 

You can also adjust a few of the ingredients to suit your personal taste. For example, hazelnut instead of almond milk, walnuts instead of almonds, sweetener instead of sugar.

 

 

What are your favourite cakes to bake at the moment?

 

Don't forget to tag me in any pictures if you try this! Just click the links below for my social media.

Hazel xo

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