Recipe posted on: 15 January 2010

Diabetes Friendly Recipe
Healthy recipe for people with diabetes. Low GI Recipe
Healthy recipe with a low glycemic index. Low fat Recipe
Healthy and delicious low fat recipe. Low carbohydrate Recipe
Healthy and flavoursome recipe low in carbohydrates. Dairy Free Recipe
Dairy free recipe for people with lactose intolerance. Gluten free Recipe
Gluten free recipe for people with gluten intolerance. Vegan Recipe
Healthy and tasty vegan recipe that contains no animal products. Heart Healthy Recipe
Heart healthy recipe to nourish your heart. Vegetarian Recipe
Healthy vegetarian recipe (the recipe may contain dairy or eggs only).

Ingredients

• 1 1/2 cups wholegrain spelt flour (can use rye flour)
• 1/2 Tspn bicarbonate of soda
• 1/2 cup raw cacao powder
• 3/4 cup raw sugar
• 1 cup extra virgin, cold pressed olive oil
• 1/2 cup pureed apple (2-3 apples, peel removed)
• 1-2 Tspn rice (or alomond, soy, coconut) milk
• 5 Tbsp raspberry fruit jam
• 200g fresh berries (raspberries, blackberries, strawberries)
• 75g plain organic cooking chocolate pieces, chopped
• 50g grated walnuts

Method

1. Preheat the oven to 180°C (350°F).
2. Grease a 20cm (8 inch) round cake tin with a little of the olive oil and line the base with some baking paper.
3. Sift the flour, bicarbonate of soda and cocoa powder into a bowl and stir in the raw sugar and make a well in the centre.
4. Whisk together the olive oil, apple puree and milk (puree the apples by adding them to a food processor and blending until the mixture is soft and pureed and makes 1/2 cup).
5. Pour the liquid into the well in the centre of the flour, a little at a time and mix well.
6. Pour the mixture into the cake tine and bake for 40 minutes - or until a skewer comes out clean when inserted into the centre.
7. Remove the cake from the oven and place on a wire rack to cool completely.
8. When the cake is cooled, remove it from the cake tin. Cut the cake in half, using a serated knife.
9. Spread the raspberry jam over the bottom half of the cake.
10. Add the berries on top of the jam.
11. Add the grated walnuts on top of the berries.
12. Spread a little of the raspberry jam on the top half of the cake.
13. Place the top half of the cake onto the bottom half.
14. Melt the chocolate in a pan (about 3-4 minutes).
15. Drizzle the melted chocolate on the top of the cake.
16. Add a few more of the berries on top of the cake.
17. Top with a sprinkling of the grated walnuts.

Serve with a dollop of low fat yoghurt (milk, coconut, soy) for some extra decadence.

This is a decadent cake, but it is low in calories, relatively low in fat ompared to most other cakes and has a low-medium GI, so can be enjoyed in moderation without any guilt.