I can't believe it's not
...so good that someone nicked a slice between the replacements page and this one!
NB a blender is essential for this recipe, but a simple handheld 'stick' blender as shown in the pictures below is good enough.
200g prunes or dates (dates are sweeter)
200 g ground almonds
1 teaspoon bicarbonate of soda
1 teaspoon orange flavouring/essence
1 teaspoon vanilla essence/flavouring
50g cocoa powder
4-5 dessertspoons coconut milk/kefir
1 or 2 blocks of sugar free chocolate (see snacks sections)
1 Blend the dried fruit to a paste. NB if you are using a handheld stick blender, soften the fruit first by soaking it in hot water for 5 minutes, then blend in a tall container, as bits will fly out a little way.
2 Add the eggs, blending in one by one:
3 Blend in the ground almonds:
4 Melt the butter and the cocoa in a pan, and add the orange and vanilla essence:
5 Blend this mixture into the main cake mix:
6 Now taste it. It will be heavier than the consistency of 'normal' cake mix. Add coconut milk or kefir to taste.
7 Cook at 150 degrees for about 35 - 45 minutes.
8 OPTIONAL: When cool, melt 1 to 2 bars of the chocolate, bain marie style (bowl in hot water). I find these types of chocolate do not melt quite as well as mainstream - they solidify faster in the heating bowl. Also because the cake itself is satisfyingly sweet, I tend to use only a little chocolate to cover the cake on special occasions. Usually I skip step 8.
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