This simply delicious chocolate cake gets better after a couple of days. It is very rich and moist and good for a dinner party dessert – especially if you have health-conscious guests.

(Serves 8 – 10)


100g dark chocolate, broken into pieces

1½ cups non-dairy milk, heated
1 tbs vanilla extract
1 tin chickpeas – rinsed and drained
¾ cup brown sugar or 3 tsp natreen liquid sweetener
½ cup sorghum flour (Maltabella porridge)
2 tbs cornflour
2 tbs cocoa powder
1 tbs ground linseed soaked in 3 Tbl water
1 ripe banana – mashed
¼ cup olive oil
1 tsp xanthan gum
¼ tsp salt
1½ tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground cardamom


Brew ½ cup very hot, double strong coffee or espresso (decaf also works); or use 2 rounded tablespoons of instant coffee in ½ cup freshly boiled water. Sweeten to taste. Preheat the oven to 180℃. Line the bottom of a 22cm springform cake tin with greased baking paper. Blend chickpeas in a food processor or blender until very smooth and creamy. Heat linseed and water until gloopy. Stir in the olive oil. Add to chickpeas together with the mashed banana and blend until well mixed. Place the chocolate pieces in the blender; add the hot coffee and heated non-dairy milk. Cover tightly. Turn on the mixer to high. Blend until chocolate pieces are melted. Add the vanilla extract & chickpea mixture. Cover tightly and blend another minute. In a large bowl mix together very well the sugar, sorghum flour, cornflour, cocoa powder, xanthan gum, salt, baking powder, bicarb and cardamom. Add to blender. Cover. Blend on high for a minute. Scrape down the sides if necessary. Blend for another minute or two until the batter is creamy and smooth. Pour the batter into the prepared cake pan. Smooth the top evenly. Bake in the centre of the oven until the cake is firm – from 60 to 75 minutes. The centre will be the last part to cook. (The cake will sink a little in the middle as it cools.) Cool the cake on a wire rack. Remove the paper from the bottom. When the cake has cooled, pour over a chocolate ganache, cover and chill it at least two hours before serving. The longer the better. Chilling creates a dense, fudge like consistency.


3 tbs water
½ cup brown sugar
3 tbs cocoa powder
50 g 70% dark chocolate – broken into small pieces
3 tbs soya or coconut cream

In a small sauce pan, bring the water, cocoa and sugar to a boil and then lower the heat to a simmer, stirring to dissolve the sugar. Add the soya cream and stir well. Add the chocolate. Mix with a rubber spatula for about 30 seconds. Turn heat off, continue stirring until the chocolate is fully melted and the icing is smooth. Spread over top of cake. *SA Gluten Free Recipe Exchange*


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