Gluten free Hazelnut Chocolate Cake - flourless, grain free and diabetic friendly
How can cake be diabetic friendly?
About a year ago my husband, my mother-in-law and me turned Paleo - a lifestyle that eliminates grains and sugars amongst other things. While any sweet dish that isn't a simple fruit is not strictly Paleo, most of us once in a while allow ourselves a sweet indulgence. During our experimentations we developed this adapted version of a German Hazelnut cake that doesn't contain grains - only nuts and eggs. My mother-in-law used to be a severe diabetic, taking three different medications and an injection everday, but had her sugar levels running out of control nevertheless. Only when we switched to Paleo did she finally manage to control her diabetis and is currently only on one half pill a day with mostly superb sugar levels! Nevertheless for occasions like birthdays and the lot we were looking for some sweet sin that would be tasty, but not send her sugar levels through the roof - and happily ended up with this - now an all-time favourite - Hazelnut (optional with chocolate) Coconut Cake. Part of the secret is that we use a lower amount of (coconut) sugar (by now we find regular recipes anyway far too sweet) and that the sugar we use is so-called coconut sugar that is said to have a lower glycemic index (and thus has a gentler impact on her sugar levels) and which nicely suits the recipe with its caramel like flavour. If you are diabetic you should still treat this cake as a dessert and be aware that it will raise your sugar - but it is far superior to anything you will find ready-made. While I am not greatly talented when it comes to baking and thus want to apologize for the clumsy looking cake I am sure anyone with a bit more gifted talent then me will make this cake look far better! But despite my mediocre skills - the taste has been superb every single time and it is a truly simple cake to bake. Have fun baking!
What you will need...
- Prep time: 10 min
- Cook time: 1 hour
- Ready in: 1 hour 10 min
- Yields: 1 round cake, inch
- 4 eggs, organic
- 150g hazelnut, ground
- 80g coconut pulp, dried
- 120g coconut sugar
- 1 tsp vanilla, organic extract
As you see we have substituted some of the hazelnuts with dried coconut pulp, a by-product of making fresh coconut milk at home. This makes our cake a bit fat-reduced and also a bit more economic - since we get to re-use this otherwise wasted nutritious ressource.
1. Prepare ingredients
Separate the egg whites carefully from the egg yolks.
Mix the egg yolks with the sugar and vanilla in a big bowl.
Mix your hazelnut and coconut husk and keep them ready.
2. Beat egg white until stiff
Usually you would add some sugar to your egg whites when beating them - don't do this with coconut sugar - it can make your egg white break!
3. Prepare dough
When the egg white is very stiff you put it on top of your sugar mass. Now drop the hazelnut mix on top. Carefully fold the nuts into the egg white and sugar mass and make all ingredients mix well. Don't mix too vigirously though as your egg white might collapse.
Preheat your oven on 180°C (355°F).
4. Fill dough into springform pan
Line your springform pan with baking paper. Fill the dough into the pan and use a spoon to create an even surface.
Bake for 45min - 1h at 180°C (355°F). use a wooden toothpick to determine if the cake is ready - prick it into the center - if no dough sticks to the pick the cake is done.
5. Let cake cool an add chocolate icing
If you like you can melt some dark chocolate (75% or above) and drizzle it on the cooled down cake for some extraa chocolaty indulgence.
I hope you enjoyed the recipe - you could easily vary the recipe by adding coco powder, coffee, honey or other nuts.
Share your favourite re-combinations with us!