Another Claude-generated recipe, again as an attempt to use up the contents of my baking cupboard. This time I started by taking a photo of key ingredients and asking, “Given the ingredients in the picture, is there any cake or similar sweet bake I can make that will score well with a Zoe diet?” The initial attempt made a round cake, but I decided I’d rather have a loaf. There also wasn’t any baking powder in the photo, so Claude didn’t use any until prompted. I also decided I wanted to add nuts and drizzle with chocolate at the end. Claude suggested the nut sprinkle. This was a team effort.

I was apprehensive about this bake. It’s why I chose to bake it today, on a Friday, with the thought that if it all went wrong I could always nip out and buy a small amount of extra ingredients to make something else to see us through the first week of our kitchen installation. The key ingredients aren’t my usual ones, which probably explains why they’re still unfinished in the cupboard. I bought the psyllium husk powder and the xanthan gum for specific recipes a while ago and haven’t used them since. I asked Claude about their properties while we were shaping the finished recipe and so have a little more idea of what their purpose is. Always good to learn as I bake.

Ingredients

Dry ingredients:
- 100g coconut flour
- 50g cacao powder
- 15g psyllium husk powder
- 1/4 teaspoon xanthan gum
- 2 teaspoons baking powder
- 60g golden caster sugar
- 20g light muscovado sugar

Wet ingredients:
- 4 large eggs
- 70ml extra virgin olive oil
- 2 teaspoons vanilla extract
- 240ml warm water

Topping:
- 25g dark chocolate, melted
- Chopped mixed nuts

Method

  1. Preheat your fan oven to 170°C and line a standard loaf tin with parchment paper.

  2. In a large bowl, thoroughly mix all dry ingredients: coconut flour, cacao powder, psyllium husk powder, xanthan gum, baking powder, salt, golden caster sugar, and light muscovado sugar. Break up any lumps in the muscovado sugar.

  3. In a separate bowl, whisk together the eggs, olive oil, and vanilla extract until well combined.

  4. Gradually add the wet ingredients to the dry ingredients, mixing well after each addition.

  5. Slowly pour in the warm water or coconut milk while stirring. Mix until you have a smooth, thick batter.

  6. If adding nuts to the batter, fold them in now.

  7. Let the mixture sit for 5 minutes to allow the psyllium and coconut flour to absorb moisture.

  8. Pour the batter into the prepared loaf tin and smooth the top with a spatula.

  9. Bake in the middle rack of your fan oven for 30-35 minutes. Check at the 30-minute mark by inserting a toothpick into the center - it should come out clean when done.

  10. If the top browns too quickly (check at 20 minutes), loosely cover with aluminum foil.

  11. Once baked, leave in the tin for 10 minutes, then transfer to a wire rack to cool completely.

  12. When the loaf is fully cooled, melt the dark chocolate and spread over the top.

  13. Sprinkle with chopped nuts while the chocolate is still soft.

  14. Allow the chocolate to set before slicing and serving.

Between steps 7 and 8, I checked the consistency as it was very mousse-like. I was reassured when Claude told me that was what we were aiming for.

The finished loaf is dense but isn’t dry. I don’t often make chocolate cake because of a fear of dryness, but this doesn’t seem to have any problems there. The chocolatey flavour is good and well developed. I’m not sure I’ll be rushing to make it again, but it fits the brief and will be enjoyed.

I will, however, continue to experiment with Claude-generated recipes from time to time, as it’s quite a fun way of baking. The creative process of making suggestions and asking questions along the way, especially for reassurance about the texture, was enjoyable. ​​​