Description
You know that nostalgic “wacky cake” from back in the day — no eggs, no dairy, no fuss? This version channels that spirit but gives it a low‑carb, grain‑free makeover. It’s perfect for when you want something fun and chocolatey, but still a little kinder to your body and food sensitivities. Bake it in a small pan or skillet, top it with whipped coconut cream and berries, and let the joy happen.
Ingredients
1 ½ cups (≈ 150 g) sesame flour (or your preferred grain‑free flour alternative)
¼ cup (≈ 25 g) unsweetened dark cocoa powder
1½ tsp baking powder
¼ tsp salt
½ cup (≈ 100 g) powdered erythritol (or preferred sugar‑free sweetener)
1 tsp vanilla extract
2 tbsp cocoa nibs or chopped very dark chocolate (optional for texture)
1 cup (≈ 240 ml) unsweetened almond milk (or other plant‑milk)
2 tbsp (≈ 30 ml) neutral oil (e.g., avocado oil or light olive oil)
Optional flavour twist: ½ tsp orange zest or ¼ tsp peppermint extract
Instructions
Pre‑heat your oven to 350 °F (175 °C). Grease a 9‑inch round cake pan or a similar size skillet and line the bottom with parchment if you like.
In a large bowl, whisk together sesame flour, cocoa powder, baking powder, salt and powdered erythritol until well combined.
Add vanilla extract, almond milk, and oil (plus the orange zest or peppermint extract if using). Mix until you get a smooth batter. If you’re using cocoa nibs or dark‑chocolate pieces, fold them in now.
Pour the batter into the prepared pan. Smooth the top. Bake for about 25‑30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (we don’t want dry).
Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool further.
Serve with a dollop of whipped coconut cream (just whip chilled full‑fat coconut cream with a splash of vanilla), top with fresh berries and a light sprinkle of cocoa or extra cocoa nibs for crunch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 210 / Serving
- Fat: 15g / Serving
- Carbohydrates: 4-6g / Serving
- Protein: 5g / Serving