Nutjob Bakery Chocolate Chai Grounding Cake
If you’ve been following us for a while, you’ll know that we have a slight obsession with boutique bakery Nutjob who serves up delicious organic paleo, gluten-free, and vegan treats in Greater Sydney. I met with Marina (Head Nut), back when I first started Know the Rose and we instantly connected over our shared ethos and love of nature. Nutjob encourages you to immerse yourself in nature, from the inside out, whilst educating their loyal following about why you should be incorporating more organic foods into your diet and the benefits of going clean and green.
I’m beyond excited to share with you an exclusive recipe for Nutjob’s ’Chocolate Chai Grounding Cake’. If you’ve never attempted baking a gluten-free cake before, this is the one to try! The recipe is easy to follow and doesn’t require any fancy equipment. Plus, you can learn how to take your cake decor to the next level with our Rose Petal Confetti tutorial here.
If only I could share a virtual slice with you now… you’d be transported to Chai heaven, where the chocolate flows from fountains and it rains rose petals. Keen to book yourself a one-way ticket here!? Then get baking! Don’t forget to share your creation with us at @knowtherose & @nutjobbakery.
TO MAKE THE BASE
- 350g almond flour
- 45g tapioca
- 150g coconut sugar
- 5 eggs
- 180g coconut or regular yoghurt
- 1 tsp sea salt
- 1 tsp bi-carb soda
- 1tsp apple cider vinegar/lemon juice
- Chai spices
1. Preheat the oven to 175 degrees. Line one 20cm cake pan with baking paper and grease the sides with coconut oil or butter.
2. In a bowl, mix the flours, salt and chai spices. In a whisking bowl, whisk together eggs, yogurt, coconut sugar and vanilla. This is best done with a stand mixer, and you want to mix it for approx. 5+ minutes, to get the batter light and fluffy. Once the batter becomes fluffy, add the dry ingredients to the wet, gently stirring until a batter forms. In a small cup/glass mix bi-carb soda and apple cider vinegar. Add to the batter, making sure it’s fully incorporated in the batter.
3. Pour the batter in the prepared pan and bake for 35 minutes at 175 degrees, then turn off the oven and leave it in for another 5 minutes. Take the pan out and leave it to cool at room temperature for 30 min, before inverting the cake onto a rack and allow to completely cool.
TO MAKE THE CHAI
- Sticky Chai Blend (preferably with no added sugar)
- 250 mil filtered water
1. Boil the water and add 2-3 tbl of the Sticky Chai Blend. Leave it for at least 10 min (you’d want this chai to be stronger than usual). Strain and refrigerate until ice cold.
2. Once the cake base has cooled down, you can shower it with a couple of tablespoons of chai mix drink that you prepared - this will give it a nice moisture. Leave the rest to sip with your cake.
TO MAKE THE GANACHE
- 100 – 150 g 70% Chocolate
1. In a double boiler, melt the chocolate.
2. At this point, you can just pour the melted chocolate over the cake. Leave it to settle and cool down, and once solid, sprinkle extra chai spices over the chocolate.
- Makes one thick 8 in (20cm) cake
- You can omit tapioca, but if possible, use it, because it gives a nice chewy texture to the cake base.
- You can use any type of chocolate ganache you prefer
- The cake base is very versatile: just omit the chai spices and use it as a chocolate base. For example: Add chocolate chips to the base and top with vanilla frosting. Top with Peanut Butter, Chocolate Ganache & Raspberries, Use it as a base for muffins. This batter will make you 24 medium size muffins.
Learn how to decorate your cake with dehydrated rose petals here.