A delicious choccie cake with a healthy twist - it's gluten & dairy free and has no added fat!
Place whole mandarins in a saucepan, cover with cold water and bring to the boil. Drain and repeat this time reducing to a simmer once boiled and cook for an hour.
Drain and cool.
Preheat oven to 180C and spray and line the base with baking paper of a 20cm spring form tin.
Sift together flour, baking powder, bicarb and cocoa.
Blend together mandarins, dates and date soaking water.
Add eggs, sugar and blend till light and creamy and then add flour mix and almond meal and blend till combined.
Spray a 24 hole mini muffin tray with oil spray and bake at 200C for 12-15 minutes or until an inserted toothpick comes out clean.
Leave in tin to cool and decorate with orange zest and icing sugar and serve with low fat Greek yoghurt.
Note Serves 12 as a whole cake or makes 48 mini muffins.
Recipe from the Experts at Weigh it Up Australia, Julie White, Healthy Food Innovator and Barbara Macciolli, Allergy Friendly Cooking Expert
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