CHOKO CAKE GF DF Low

Serves: ~ 20 slices
Pan: 23 cm x 30 cm, lined with baking paper
Oven: 1800C

Ingredients:

4 eggs
2 cups (400g) Golden caster sugar
4 cups (400g) gluten free plain flour
2 tsp baking powder
2 tsp bicarb soda
1 tsp citric acid
300g peeled and grated choko (~1 large)
200ml rice bran oil

Icing:

1 cup gluten free icing sugar
1 tbsp. Nuttelex
2 Tbsp. pure maple syrup
1-3 tsp rice milk

Method:

• In an electric mixer beat the egg and sugar for approximately 8 minutes
• Mix the remaining dry ingredients together, then sift them gradually over the fluffy egg mixture. Gently fold the flour in little by little; don’t beat the air out of the egg mixture
• Add the grated choko and rice bran oil and gently fold them through
• Pour the mixture into the prepared pan and bake for 45 minutes or until a skewer comes out clean
• Cool completely before icing
• To make the icing, beat the icing sugar together with the Nuttelex and maple syrup, until well blended. Add the rice milk by the teaspoon, to get the desired spreading consistency.
• Spread icing over the top of the cooled cake and serve

RECIPES SUITABLE FOR THE RPAH FOOD CHEMICAL ELIMINATION DIET
Disclaimer: Please note that the food chemical elimination diet is a testing tool to find which food chemical substances your body is sensitive to. It is not intended to be a life-long diet. This procedure should be done with the supervision of your dietitian. Once the elimination investigations are complete you need to add foods back to the diet, from the food chemical groups you have been avoiding, to find your tolerance levels to the substances to which you are sensitive.

The following recipes fall into 4 main categories and will help you through this diet investigation and or the initial re-introduction of moderate chemicals.

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