Rice malt syrup chocolate cake recipe

While I am refined sugar, gluten and dairy free, everyone else in the family eats them in moderation. Where I can I am trying to reduce their refined sugar intake. Sometimes it goes unnoticed, other times they notice but find it all okay and other times they notice and don’t enjoy it.

This rice malt syrup chocolate cake recipe falls into the category of they noticed but found it okay. The older two said it wasn’t as nice as my original one bowl chocolate cake recipe, but they are also the ones that consume a lot more sugar laden products with their own money, so it makes sense that they noticed more of a difference. I do find making changes to the teenagers diet much harder than the younger kids.

Tip for new parents: start them earlier! It only gets harder to make changes to their diet as they get older.

I will however keep trying and we talk quite a bit about the choices we can make. The eldest turns 17 this week and he will have a full strength ice cream cake with filling of his choosing and I am okay with that. In a perfect world I would make this raw chocolate cheesecake, but he wouldn’t eat it! I have chosen to role model healthy eating as best I can, have discussions on nutrition where appropriate but not make food a point of contention between us.

Back to the cake! It is one of my favourite type of recipes – a one bowl, dump and mix type of thing. All ingredients go into the bowl and you just mix.

Rice malt syrup chocolate cake recipe DSC05746

It makes a 25cm round cake, so plenty of cake for the lunch boxes.

Rice malt syrup chocolate cake recipe DSC05747

Rice malt syrup chocolate cake recipe DSC05748

Rice malt syrup chocolate cake recipe DSC05757

Rice malt syrup chocolate cake recipe
  • 2 cup self-raising flour
  • 1 cup rice malt syrup
  • 4 tbsp cocoa
  • 2 tsp vanilla extract
  • 4 eggs
  • 250gms butter, melted
  • 1 cup milk
  1. Preheat oven to 160°C.
  2. Line a 25cm round cake tin with baking paper.
  3. In a medium sized bowl, add all ingredients.
  4. Use an electric mixer and mix for about 2-3 minutes or until mixture has changed colour and has a lighter, fluffier texture.
  5. Pour cake mixture into tin.
  6. Bake for approximately 60 minutes.
  7. When you remove the cake from oven, let it cool in the pan for about five minutes or so.
  8. Turn the cake out on to a cooling rack.

Our family menu plan for the week

Super basic menu plan this week filled with the kids’ favourites that are easy for me to cook. Mr I is traveling most of this week and we have quite a bit on after school this week too. In these types of weeks, I aim to make the menu plan as easy as possible for myself!


Week Commencing 23rd Nov

Monlamb chops and vegetablesLamb chops and vegetables
Tueeasy-fried-rice-recipeFried rice
Wedchicken, cashew and ginger stir fryChicken, cashew and ginger stir fry
Thusang choy bow mainSang choy bow
FriMenu Planner App

The kid friendly menu planning app allows you to:

  • Create weekly menu plans quickly, choosing as many meals per day as you would like to plan for.
  • Generate the shopping list for all the meals selected.
  • Modify the shopping list to check off items you already have at home.
  • Email the shopping list to yourself and/or others.

The most popular recipes from the blog have been included and more will be added on a regular basis. Each recipe lists the ingredients required, easy to follow instructions and a photo from the blog.

Planning With Kids is written on the lands of the Wurundjeri Woi Wurrung People, which includes the Gunung-Willam-Balluk clan, as the Traditional Custodians of this land. We pay our respects to their Elders past, present and emerging and extend this to all Aboriginal and Torres Strait Islander People.

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