Chocolate and Haw Flour Cake is a modern British recipe for a classic gluten-free and lactose-free chocolate cake made from haw (hawthorn fruit) flour and eggs stabilized with arrowroot. The full recipe is presented here and I hope you enjoy this classic British version of: Chocolate and Haw Flour Cake.
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The long hot summer of 2026 meant that the succeeding autumn's foraging was a little squiffy. Sloes, haws (hawthorn fruit), rose hips and Guelder rose fruit were drying on their respective bushes. This did give me an opportunity to sample the fruit dried in making teas and for haws in making a large batch of dried hawthorn flour so I could prepare recipes like this one.
Ingredients:
280g haw flour
105g dark cocoa powder
35g arrowroot
1 1/4 tsp baking powder
1/4 tsp fine sea salt
3 large eggs
160ml runny honey
80ml grapeseed oil
200ml coconut milk
2 tsp vanilla extract
Method:
In a large mixing bowl combine the haw flour, cocoa powder and arrowroot along with the baking soda and salt. Mix thoroughly to combine then set aside.
In a separate bowl beat together the eggs, honey, oil, coconut milk and vanilla extract. Pour the wet ingredients into the dry ingredient mix then whisk to blend together. Pour the resultant batter into a greased and floured 22cm diameter springform pan. Transfer to an oven pre-heated to 170&x00B0;C and bake for about 40 minutes.
Remove from the oven and allow to cool in the tin for 10 minutes. After this time loosen the sides of the springform cake tin, run a knife around the edges then transfer to a wire rack to cool. The cake can be served warm or at room temperature.
