Every week we bring you a taste bud-tingling, saliva-inducing recipe for you to feast your eyes (and stomachs) on.
This afternoon we’re bringing you something that is both delicious and good for you (in other words it’s the perfect treat).
We give you the recipe for Vegan Flourless Chocolate Cake, courtesy of the Gluten-Free Goddess blog…
(Serves 8 to 10)
Ingredients:
- 6 ounces unsweetened dark chocolate, broken into pieces
- 1 ½ cups organic coconut milk or vanilla soy milk, gently heated
- 1 tablespoon bourbon vanilla
- 1 14-oz can organic pumpkin puree
- 1 ¼ cup organic golden brown sugar
- ½ cup Gluten-Free buckwheat flour or sorghum flour
- 2 tablespoons tapioca or potato starch
- 1 tablespoon dry Ener-G Egg Replacer
- 1 teaspoon xanthan gum
- ½ teaspoon sea salt
- 1 ½ teaspoons baking powder
- 1 teaspoon cinnamon or ginger
Method:
1. Brew 1/2 cup very hot, double strong coffee or espresso (decaf works); or use 2 rounded tablespoons of instant coffee in 1/2 cup freshly boiled water. Sweeten with stevia, to taste (or sugar).
2. Preheat the oven to 175ºC/350ºF. Line the bottom of a 9-inch Springform pan with greased parchment paper.
3. Place the chocolate pieces in the Vita-Mix (or a high speed blender container); add the hot coffee and heated hemp milk. Cover tightly- use caution with hot liquids. Turn on the mixer to high. Blend until chocolate pieces are melted. Add the vanilla extract, and pumpkin puree. Cover. Blend for a minute.
4. Add the brown sugar, buckwheat flour, tapioca, egg replacer, xanthan gum, sea salt, baking powder, cinnamon or ginger. Cover. Blend on high for a minute. Turn it off. Open the top and using a plastic spatula scrape down the sides if any flour is sticking to the sides- if you’re using a food processor instead, do the same. Cover.
5. Blend for another minute or two until the batter is creamy and smooth.
6. Pour the batter into the prepared cake pan; scrape all the batter out with a smallish silicone spatula. Smooth the top evenly.
7. Bake in the centre of the oven until the cake is firm- anywhere from 50 to 60 minutes. The centre will be the last to cook- it shouldn’t be wiggly.
8. Cool the cake on a wire rack. The top will collapse a bit. When the cake has cooled, cover and chill it at least two hours before serving. The longer the better.
9. Serve with chocolate sauce, a few ripe berries, a dusting of confectioner’s sugar, or a some fresh mint leaves.
