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 This unique combination of caraway, dark chocolate, and smooth sultana raisins actually works surprisingly way. The recipe (which contains just 8 ingredients total!) comes from the November 2008 issue of Foods Matter Magazine, an online and in print magazine dedicated to to food allergies and intolerances. Not to be stopped at just gluten- and dairy-free, the cake is also corn-free, soy-free, nut-free, and nightshade-free (yes, surprise surprise, no eggplants in this baby!). If gluten-free is not your concern, then feel free to substitute your favorite baking flour in equal amounts ...
SULTANA AND CHOCOLATE CHIP CAKE
From the November 2008 issue of Foods Matter Magazine 6oz dairy-free spread (we used Pure Organic, in the US, try Earth Balance)
4oz castor sugar
1 tsp caraway seeds
3 eggs
6oz gluten and wheat-free flour or 3oz each gram and rice flour (we used the Doves Farm self-raising gluten-free flour)
1 tsp gluten/wheat free baking powder (if you do not use self-raising flour)
3oz dairy-free dark chocolate, drops or slab
3oz sultana raisins Heat the oven to 180C/350F/Gas mark 4. Beat the spread with the sugar and caraway seeds in an electric mixer until they are pale and creamy. Mix in the eggs, one by one with the flour. Break up the chocolate, if it is in a slab, into small chips – do not grate it if you want decent size lumps – and stir into the cake mix along with the sultanas. Turn into a well greased cake tin with a removable bottom and bake for 30 minutes or until a skewer comes out clean. Cool on a rack. THE CAKE
2841cals – 35g protein
4170 total fat – 43g sat / 55g mono / 57g poly
322g carbohydrate of which 199g sugar
3.5g fibre – 2221mg sodium / 5.6g salt
232mg calcium
GOOD SOURCE OF: Vitamin B1, B6 & C
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