Gluten Free Chocolate Prune Cake

• 1/2 cup white rice flour
• 1/2 cup brown rice flour
• 1/2 cup potato flour
• 1/2 tsp baking soda
• 1/2 tsp cream of tartar
• 1/2 tsp gluten free baking powder
• 1 tsp xanthan
• 3 eggs beaten
• 1/2 cup organic coconut milk
• 300gm/11oz dark chocolate
• 2/3 cup organic butter 155gm
• 1 cup pitted prunes chopped

1. Preheat oven to 180C/350F. Grease a 20cm/8inch round tin.
2. Melt the chocolate and allow to cool slightly.
3. Mix the butter and prunes in a food processor, and transfer to a mixer.
4. Slowly add in the melted chocolate into the mixture.
5. Then add in each egg individually, alternating with some flour and baking powder.
6. Slowly pour in the coconut milk, and mix until well combined.
7. This mixture will yield a very stiff batter.
8. Spoon into a well greased tin, and bake for about 30 minutes until firm to the touch.

This is a very moist cake so it is best to totally cool before cutting.

Then it cuts beautifully and creates gorgeous uniform slices.

Serves 8 - 12

Recipe adapted from a Lorenz Books title ‘Healing Foods for Special Diets’ and published here with their permission.
For similar books and further information please visit Anness Publishing.