Chocolate Orange Cake.

  • 2 tablespoons flax seeds + 6 tablespoons water*
  • 1 cup chickpea flour (100 grams)
  • 1 cup GF oat flour (100 grams)
  • ½ cup unsweetened cocoa powder (50 grams)
  • ½ cup brown sugar (100 grams)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ cup agave syrup**
  • 1 cup orange juice (250 milliliters)
  • ¼ cup extra virgin olive oil (50 grams)***
  • 1 tablespoon orange marmalade
  • ½ cup water (125 milliliters)
  • 7 ounces dates (200 grams)
  • 2 tablespoons unsweetened cocoa powder
  • 4 tablespoons orange juice
  • 1 tablespoon orange marmalade

Preheat the oven at 180º C or 355 º F. Add the flax seeds and the water in a blender, blend and keep it aside. Combine the dry ingredients in a bowl (chickpea flour, oat flour, cocoa powder, sugar, baking soda and baking powder). Mix well. Combine the wet ingredients in another bowl (flax seeds+water, agave syrup, orange juice, oil and orange marmalade). Mix well. Combine the dry and wet ingredients and mix until smooth. Pour the mixture into a baking tin. We used a baking tin with removable bottom (diameter: 22 cm or 8”). We put baking paper on the bottom of the baking tin. Bake at 180 º C or 355 º F for about 35 or 40 minutes. Let cool the cake before unmolding. For the frosting, blend all the ingredients in a blender until smooth. Once the cake is fully cooled, frost and serve immediately. Decorate the cake with fresh orange slices.