Ingredients
2 chia eggs (2 tbsp chia seeds and 5 tbsp water)
2 tbsp olive oil
1/4 cup blood orange juice (oranges work too)
1 tbsp blood orange zest, finely grated
1 and 1/2 tsp vanilla
2 tbsp cocoa
2 tbsp stevia powder
2 tsp baking soda
1 tsp cream of tartar
1/2 cup almond milk (unsweetened)
1 cup almond flour
1/2 cup chickpea flour
1/2 cup rice flour
1/2 cup tapioca
On top
1/4 cup blood orange juice
1 tbsp blood orange zest, finely grated
2 tbsp stevia powder
1 tsp arrowroot
Method
Preheat the oven to 170 °C.
Put the chia seeds and water in a big bowl and let it sit for 5 minutes, until a bit gel like.
Clean the blood oranges well. Zest it first and then squeeze it for the juice. Unless they are really small, two oranges should be enough. Divide the zest and juice and add one half to the bowl and the other half to a small saucepan.
Sift in another bowl the almond flour, chickpea flour, rice flour and tapioca.
Mix the chia seeds, juice and zest well with a spoon and then add olive oil, cocoa, stevia powder, vanilla, baking soda and cream of tartar. It bubbles when the baking soda mixes with the acid. Add in the almond milk and then the rest of the dry ingredients from the other bowl. Mix thoroughly with a spoon until the dough has no lumps in it. It’s supposed to be thick.
Put the dough in a springform and bake for 30-35 minutes at 170°C. Don’t be alarmed if the cake doesn’t rise much. This is different from baking from regular ingredients.
While the cake is in the oven mix the stevia powder to the blood orange juice and zest in the saucepan. Then add arrow root. Heat until it has thickened a bit, without boiling.
When the cake is out of the oven, prick it all over with a fork before spreading the warm blood orange juice mixture on top. Don’t decorate it until it has set.
Whip a coconut cream with vanilla and spread on top.
In these photos the cake is decorated with dry blood orange slices, but it’s also nice to use some blood orange zest or pomegranate.
To dry blood orange slices arrange them in a single layer on an oven rack and keep in the oven overnight at the lowest temperature possible. It differs a bit depending on what type of oven you’re using, but it must not be warmer than 70°C.
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