This is probably the closest I’ve ever come to making a truly grain-free cake – and I totally made it up. This is essentially a mashup of my awesome grain-free macadamia nut pancakes and homemade custard, baked in a tin and then immediately eaten. Because I was making this up as I went along, I had no idea how it was going to turn out. At one point I was pretty sure I’d screwed it up completely (and see below in the method for a handy tip if you find yourself in the same predicament), and then I was worried it was just going to turn out like a pan of stodge.
What I actually got was a light, fluffy, airy bake of chocolatey goodness, with no gluten and zero sugar. I have since been trying my hardest not to just scarf the whole lot and bake it again just to prove a point.
So let’s hurry up and get on with it! You don’t wanna be (choco)late to this party.
And that’s it – how easy was that?! If you have the time and patience, you can chop it up carefully into little 1-inch squares and enjoy daintily with a cup of tea, your pinky finger held aloft as you sip & nibble. Or you could just chow down on the whole delicious little cake you’ve baked in 2 minutes flat, and then claim to your patiently waiting friends & family that it never existed.
Lawrie is a web developer and semi-reluctant fitness enthusiast who wants to have his cake and eat it too. When not baking cakes (or websites), he is endeavouring to find the holy grail: a perfect sweetener for his tea. Follow @indextwo for selfies and bakesies.
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