Sunday night I had a major mummy freak out.
I was supposed to supply my youngest with a cake to take to school. It was 8pm and the last thing I felt like was heading back to the kitchen and start the whole procedure again. I mean, I love cooking and all, but even I have a clock off time. I let 30 min pass, thinking that no one would even notice if one cake was missing from the cake stall and surely, no one would know that it was me who didn’t come up with the goods. Such is the pressure in a small town school..
But, mother duty eventually won. I did not want my son to be the only one without a cake plate and scarred for the rest of his school journey.
But jokes aside, I also did not have the ingredients for an ordinary cake. No flour, no butter, not even some frozen berries….Finally, after some internal pep talk I scavenged what I could from the cupboard and came up with this beauty. I mean, who doesn’t like chia in their cake?
Yep, chia is everywhere in our house at the moment. I am obsessed. Oh, and I also always have raw cacao. So marry the two, and you have yourself a moist, spongy chocolate cake you can feel good about eating. Even though, you should feel good about any cake you want to eat…
Raw cacao is about the second ingredient I have to buy in bulk. We use it so much and it is the best food I can think of. Chocolate is everyone’s decadent dream. Chocolate is every girls best friend (forget the diamonds, nothing will soothe a broken heart or period pain like chocolate).
And it is the best anti-oxidant and bursting with all the essential minerals. Its a natural mood enhancer and probably good for your skin too. Why not.
So, I had chocolate, chia and the last bit of almond meal. And so it happened that I saved my ass and my son’s reputation. Or the other way round.
I have added more common options for the cake, incase your pantry is not stocked like a health food store…
Chocolate chia cake
- 4tbs chia seeds, soaked in 1 cup of water for 15 min
- 1/2 cup raw cacao powder (ordinary cocoa will do too)
- 125g coconut oil (or butter)
- 3/4 cup almond meal
- 1/4 cup coconut flour
- 1 cup (or less) of coconut sugar (or brown sugar)
- 5 eggs
- 1 tsp bicarb soda
- pinch salt
- 1 tsp vanilla essence
- 1 tsp cinnamon
Soak the chia seeds in a bowl and set aside.
Mix cacao, almond and coconut flour, sugar and bicarb. Whisk the eggs with vanilla and spices. Blend the lot together. No fancy technique, just whisk the lot together.
Add the soaked chia seeds and pour patter in a small round cake tin. you could also make individual muffins.
Bake for 30min at ca 150C till the top is firm and springs back.
And there you have it. Another way of using Chia and you have yourself a light, beautifully moist cake to have for tea. Or take to school. Or eat yourself.
Because its good for your skin.