This recipe was adapted from ‘The Tasty Alternative’s – Vegan Double Chocolate Cake. It really is a deliciously moist chocolate cake. Spongy and chocolaty. A great combination of gluten free flours to produce a winner! Weighing the flours is recommended. As with all gluten free cakes, they are best eaten on the day that they are made. Otherwise portion off, wrap in cling film and freeze.
Recipe type: Dessert
½ cup/70g Sorghum flour
½ cup/70g Chickpea flour
⅓ cup/40g Tapioca starch
½ cup/40g raw Cacao powder
1 tsp Baking Soda
1 Tbs + 1 tsp Baking Powder
¼ tsp Xantham gum
¼ tsp Sea salt
½ cup/125g Maple Syrup
⅔ cup/150g Apple sauce
½ cup/90g Coconut Oil
⅔ cup/130g hot water
1 Tbs Vanilla Extract
½ tsp liquid Stevia
2 ripe Avocados
¾ cup raw Cacao powder
½ cup Maple Syrup
10 drops liquid Stevia
2 Tbs Coconut Oil
Preheat a fan forced oven to 175degrees Celsius
In a large bowl, sift all the dry ingredients
In another large bowl combine all the wet ingredients and whisk to combine well
Add the dry to the wet and with a large metal spoon, mix to combine. Do not over mix
Pour into a round 9inch cake tin lined with baking/parchment paper
Bake for 20min exactly
Remove and allow to cool completely on a cooling rack
TO MAKE FROSTING
Add all ingredients to a food processor and blend until smooth and creamy
Spread frosting liberally over the cake including the edges
This is a recipe that I found and slightly changed from ‘Jessica’s raw chocolate recipes’ Cookbook by Jessica Fenton. The recipe I slightly adapted was called ‘White Chocolate + Raisin Snaps’. It’s quite rich, sweet and moorish. It’s one of my partner’s favourites!
Recipe type: RAW, Dessert, Snacks
100g raw Cacao butter
75g raw Cashew nuts
3 Tbs Xylitol Crystals (Sugar)
1 tsp Vanilla Bean paste or seeds from 3 vanilla pods
2 Tbs Lucuma
150g dried Cranberries
100g Buckwheaties (I used the ones found under ‘Snacks/Fig & Goji Berry Buckwheaties’
Melt the Cacao butter gently as you would melting chocolate i.e preferably in a glass bowl that’s sitting over water in a saucepan. The glass bowl should NOT touch the water. Melting should be done just above the lowest setting. The water should not boil but gently simmer.
In a high speed blender, blend the Cashew nuts. If you don’t have a high speed blender like me, then use a food processor. Blend until flour like.
Add all the ingredients except the buckwheaties, cranberries and cacao butter into the food processor and blend.
As the processor is on, slowly pour in the melted cacao butter and blend for 1-2 minutes.
On a baking tray, spread the crushed buckwheaties and cranberries
Pour the mixture over the buckwheaties and cranberries. If your mixture isn’t very runny then you’ll need to combine everything using a metal spoon
Once all is combined, spread flat using the back of the metal spoon
Try to make it one large square or rectangle
Should be approx 1 – 1.5 cm deep
Place in the refrigerator until hard – Overnight would be good, otherwise it should be ready in a few hours
Once its hardened, slide/turn over mixture onto a chopping board
Cut into either bite size pieces or finger length pieces
These are quiet moorish! I had a can of Chestnut puree sitting in my pantry for a while, and since I bought chestnut flour not that long ago, I thought I’d experiment and make some truffles. What came out was a recipe that I used for three different things. I’ve used this to make truffles, chestnut pudding and cake icing. Although instead of spreading it on top of a cake (which you could), I spread it in the centre by cutting the cake in half. Pure bliss!
Recipe type: Desserts
1 can Chestnut puree
10 Tbs Chestnut flour
½ tsp Stevia
4 Tbs Agave
4 Tbs Coconut Oil
6 Tbs non-diary milk
1 ripe Banana
2 tsp Chocolate Extract
1 tsp ground Cinnamon
¼ tsp ground Nutmeg
¼ tsp ground Ginger
1 tsp Vanilla Extract
¼ tsp Sea Salt
Cacao flakes or powder
Place the chestnut puree with the bananas in a blender and blend
Add the rest of the ingredients and blend well
Pour mixture into a glass bowl
Place in the freezer for approx 15min
Meanwhile on two plates, spread your choice of coatings. I used coconut and cacao flakes.
You may need to wet your palms with some water in order to roll the truffles; otherwise they will stick to your hands.
Once rolled and coated, place in an airtight container in the fridge.
Best eaten after 24hrs. This will give them time to harden appropriately.
You can however, eat this mixture as a dessert pudding as it’s so delicious on its own, or you can use half the mixture to make truffles and the other half to spread on or in a cake.
I used this mixture as an inside cream to my Blueberry Cake under ‘Desserts’.
This post has been submitted to ‘#glutenfreefridays #36 ‘ @ Vegetarian Mamma and to ‘Pennywise Platter Thursday 4/18′ @ http://www.thenourishinggourmet.com and to ‘healthy vegan friday #39′ @ http://veggienook.com and to ‘Fat Tuesday: April 23, 2013′ @ http://realfoodforager.com and to Slightly Indulgent Tuesday; 04/23/13 @ http://simplysugarandglutenfree.com
This recipe was slightly adapted from one I found on ‘Gluten Free Goddess’ called Banana-Blueberry Muffin Cake. I cut this cake horizontally in half and used my ‘Chestnut Truffle’ recipe as a centre cream. Absolutely delicious!!
Recipe type: Dessert
3 med ripe Bananas
Ener-G Egg Replacer – enough for 3 eggs. Whisk with hot water to make a pudding texture
1 Tbs Vanilla Extract
1 Tbs fresh Lemon juice
1 Tbs Agave
6 Tbs Olive Oil or ¼ Cup
1 Cup Coconut Palm Sugar
½ tsp Stevia
1 Cup Buckwheat flour
1 Cup Sorghum flour
½ Cup Potato Starch or Tapioca Starch
1 tsp Baking Soda
1½ tsp Baking Powder
1 tsp Sea Salt
1 tsp Xantham Gum
1 tsp ground Cinnamon
½ tsp ground Nutmeg
2 tsp lemon zest
1 punnet frozen blueberries
Pre-heat a fan forced oven to 170degrees Celsius
Line a cake tin with baking/parchment paper
In a food processor, blend all the ‘Wet Ingredients’
Pour this mixture into a large mixing bowl
Add the ‘Dry Ingredients’ to the wet (except for the blueberries) and combine using a large metal spoon
Don’t over mix
Fold in the blueberries
Pour into the cake tin
cut off any baking/parchment paper that overflowing over the rim of the cake tin
Bake in the centre of the oven for exactly 50min
Remove; allow to cool for approx 5 minutes then turn over onto a wire rack
Carefully peel off the baking/parchment paper
and all to cool completely
Cut the cake horizontally in half
Carefully remove the top layer
Spread some of my ‘Chestnut Truffle’ mixture in the centre evenly (found under Desserts – Chestnut Truffles). This mixture has the consistency of thick cream.
You can spread this mixture over the top then sprinkle it with some raw cacao.
This cake is pretty dense but full of flavour. Great eaten for breakfast with a cup of tea or coffee. You could add syrup over the cake a few minutes after its come out of the oven. To do this, gently melt 13 cup Agave nectar with some water and orange juice. Should be at simmering point. Piece the cake all over with a fork or long thin utensil. Pour the syrup over the top and leave to cool in cake tin.
Recipe type: Breakfast, Desserts
200g dried Apricots
200ml Orange Juice
125g non-diary butter
125g Carrots – roughly chopped
150g quick-cook polenta
2 heaped tsp baking powder
3 med eggs – beaten
2 Tbs Agave Nectar
1 tsp vanilla extract
Zest of 1 Lemon
Zest of 1 Orange
200ml FIltered Water
90g Gluten-free flour – see below for combination
GLUTEN FREE FLOUR COMBINATION:-
Either use 90g Almond flour
40g Sourghum Flour
40g Brown Rice Flour
10g Almond Flour
½ tsp Xanthum gum
½ tsp Baking Soda
Pre-heat oven to 180 degrees Celsius
Line a round cake tin with Baking (Parchment) paper – approx 18cm in diameter
Fill a small saucepan with water and boil the carrots until soft
Meanwhile in a pan, add the dried apricots and orange juice and simmer for approx 5 – 10 minutes or until soft and succulent
Remove 8, and chop into small pieces and put to the side
In a food processor, puree the carrots, apricots and any left over juice.
Add the butter, continue to blend
Add all the dry ingredients a spoon at a time
Add the rest of the ingredients and blend until smooth (except for the chopped apricots)
Fold in the chopped apricots
Pour mixture into the cake tin
Bake for approx 35minutes
Let it stand for approx 5 minutes then remove from cake tin and place on a wire rack to cook
Leave in cake tin and pour syrup over as outlined under ‘Summary’ above
This post has been submitted to ‘Allergy Free Wednesday #53′ @ http://www.tessadomesticdiva.com and to ‘#glutenfreefridays#26 ‘ @ Vegetarian Mamma and to ‘healthy vegan friday #29′ @ http://veggienook.com and to ‘Allergy Friendly Friday’ @ http://cybelepascal.com
A very moist bread can be eaten for breakfast with some tea or coffee as it’s not too sweet. If you’d like to make it sweeter, add more palm sugar. This recipe was adapted from www.alisacooks.com Pumpkin Bread recipe.
Recipe type: Dessert, Breakfast
1⅓ Cups Brown Rice Flour
¼ Cup Corn flour/starch
½ Cup Tapioca starch
¼ Cup Buckwheat Flour
1 tsp Xanthan Gum
2 tsp Baking powder
1 tsp Baking soda
1½ tsp Pumpkin Spice (See my recipe for this under ‘condiments’)
½ tsp ground Cinnamon
½ tsp sea salt
⅓ Cup Palm Sugar
⅓ Cup Rapadura Sugar
1 Can Pumpkin Puree (or you can make your own, recipe to follow)
2 Tbs Coconut oil
½ Cup Maple Syrup
½ Cup Filtered water
1 tsp Vanilla extract
Pre-heat your oven to 175 degrees Celsius
Line a loaf tin with baking paper (cut the top ends of the paper after mixture has been poured in)
In a large bowl, combine the flours, starches, xanthan gum, baking powder/soda, spices and salt.
In another large bowl, combine sugar, pumpkin puree, oil, maple syrup, water and vanilla.
Stir in the flour (dry) mixture into the wet mixture and combine well.
Pour into loaf tin. Cut the top frays of baking paper with a scissors.
Bake in the centre of the oven for approx 45min or until firm and springy to touch
You can insert a sharp knife at this point, if it comes out gooey then you need to leave it in the oven for another 5min, otherwise if it’s slightly wet then it’s ready.
Leave to cool for 2 minutes, then turn over onto a cooling rack and peel away the baking paper.
This post was submitted to ‘Slightly Indulgent Tuesday; 11/20/12 ‘ @ http://simplysugarandglutenfree.com and to ‘Fat Tuesday: Novermber 20, 2012′ @ http://realfoodforager.com and to ‘Allergy Free Wednesday #43′ @ http://www.tessadomesticdiva.com and to ‘#glutenfreefridays #15‘ @ Vegetarian mamma and to ‘Allergy Friendly’ @ http://cybelepascal.com