I am a Lake Tahoe real estate agent, and have been on a sugar-free, gluten-free diet for about a year and a half, and my Lake Tahoe real estate clients and friends have been wanting sugar-free recipes from me on a daily basis. I thought … what a better place to start than a sugar-free, gluten-free chocolate cake, since the number one culprit for breaking the diet are the snacks, or the lack there of.
Being on a sugar-free diet is not as bad as one may think, but it does require planing and hinders travel, because that corner shop in Nebraska may not carry Stevia Coconut Water and Almond Flour. As long as you prepare your meals ahead of time, so that you always have food ready for when you are starving, so that you are not inclined to pig out on a bag of chips that is conveniently laid out in front of you, it is easy to carry this diet forever.
Lake Tahoe real estate is conveniently located close to many health food stores, but if you live where some of these ingredients look unfamiliar, just order online.
Sugar-free, Gluten-free Chocolate Cake Recipe:
2 Cups Walnut Flour (walnuts)
1 Cup Organic Brown Rice Flour
1/4 Cup 100% Raw Organic Cacao
1/2 Cup Stevia
1 Tsp Baking Soda
1 Tsp Baking Powder (Aluminum-free)
1/2 Tsp Sea Salt
3 Pasture-raised Eggs
1 Stick of Organic Butter (or equivalent coconut oil)
1/4 Cup Sparkling Water
1/4 Cup Organic Unsweetened Almond Milk
Filling:
1/2 Organic Avocado
1/4 Cup Organic Coconut Oil
1/2 Cup Organic Unsweetened Almond Milk
1/2 Cup Organic Buckwheat Groats
1/4 Cup 100% Raw Organic Cacao
1/2 Cup Stevia
(dash of salt and Cayenne optional)
Preheat oven to 375 deg. While the oven is heating prepare the dry ingredients. Blend hole walnuts in a blender until you have a fine flour texture (2 cups worth). Mix it with brown rice flour, cacao, Stevia, baking soda and powder, salt, then mix in eggs. Add sparkling water and mix in, then add unsweetened almond milk and mix until texture the consistency of a regular cake batter (not too runny, not too firm). I use sparkling water to make the cake rise more, but this isn’t the crucial ingredient, though it does help yeast-free foods rise when used with baking soda.
Transfer sugar-free, gluten-free chocolate cake mixture into an oven-capable 8-10″ glass dish (Corningware dishes are a great, non-expensive alternative for toxin-free baking. Throw away your non-stick metal cookware!!!). Don’t forget to grease the dish with oil of choice. Bake on 375 for about 15 min. Stick a fork in it to check if done, if it comes out clean, it’s ready.
While it is baking prepare the filling.
Avocado, and Chocolate What?!
Don’t be afraid! Throw in the blender avocado, yes avocado, cooked buckwheat groats (1/2 cup of groats, 1 cup water to cook. Takes about 5 min until all the water is gone), yes buckwheat cacao, Stevia, melted coconut oil, almond milk and blend until creamy.
When the cake is done. Take out of the oven and carefully cut in horizontal half, so that you can spread half the filling mixture in the center of the cake. Sugar-free and gluten-free baking is very finicky as it likes to fall apart, so handle with care, or skip altogether and just apply the filling on top of the cake. Reserve the other half of filling for the top of the sugar-free, gluten-free chocolate cake.
Carefully set the half back on top of the other half, and spread the remainder of the filling mixture on top. Sprinkle with pecans if you have them. Enjoy!
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