When we discovered the reason for my daughters bloat and pain was caused by gluten… we had to get creative. My sweet Bria has a sweet tooth and loves cake, so I created this ‘volcanic’ dessert with activated charcoal to put a smile on her face! This is the recipe for the sponge cake… I have simply layered it with whipped cream and served it with vanilla ice cream. The shards are created using a basic tuile mix with charcoal added to it. Play around and have fun!
Gluten Free Charcoal Sponge Cake
- 1 tsp activated charcoal powder
- 45 g milk
- 3 eggs separated
- 50 g castor sugar
- 35 g grapeseed oil
- 1/2 tsp vanilla extract
- Pinch cream of tartar
- 30 g coconut flour
- 15 g cornflour
- 200 g cream whipped
Preheat oven to 160°C. Line a baking tray with baking paper.
Whisk charcoal into milk, set aside.
Whisk half of the castor sugar with egg yolks until light and airy (ribbon stage).
Lightly whisk in the oil, charcoal milk and vanilla extract.
Sift in the flours and gently fold through.
Beat egg whites, cream of tartar and remaining sugar until stiff peaks and fold into batter.
Pour onto the lined baking tray and smooth into a 1 cm thick rectangle. Bake 8 mins.
Allow to cool.
Smear with whipped cream and cut into 5 even strips. Lay strips on top of each other.
Serve with vanilla ice cream and charcoal dusted chocolate crumbs etc.