Wednesday, October 03, 2012

Chocolate Cake with Creamy Seed or Nut Butter Frosting

Yes, yet another cake recipe - although I must say that this came together so quick and tasted so good, it just may be my new "go to"! The frosting is optional, but I highly recommend it - or more acurately, my son Gabe says "Cakes gotta have frosting, Mom!!!"

1 cup evaporated cane juice, or light brown sugar, or palm sugar
3/4 cup raw organic unsweetened cocoa powder (verify soy free)
1/2 cup millet flour, or sorghum flour
1/2 cup brown rice flour, or white rice flour
1/4 cup tapioca starch, or potato starch
1-1/2 teaspoons xanthan gum
1-1/2 teaspoons sea salt
1 teaspoon baking soda
1-1/4 cups water or milk of choice
1/4 cup pure olive oil
1 teaspoon vanilla extract
1/2 cup finely ground soy-free vegan chocolate chips (Enjoy Life)
  1. Place oven rack in middle of oven and preheat to 350 degrees F; line an 8" cake pan with parchment paper and lightly coat paper with pure olive oil; set aside.
  2. Using a blender or food processor (or kitchen mallet) finely grind chocolate chips; set aside until called for.
  3. In an airtight container combine evaporated cane juice, cocoa powder, millet flour, brown rice flour, tapioca starch, xanthan gum, sea salt, and baking soda; place on lid and shake vigorously to combine; pour into mixing bowl.
  4. In a small bowl combine water, oil, and vanilla; add to mixing bowl and beat into dry mix to form even batter.
  5. Add finely ground chocolate chips (from step 2); fold into batter just to combine.
  6. Scoop batter into prepared cake pan and smooth out top; place in preheated 350 degree F oven and bake for 35 minutes.
  7. Remove pan to wire cooling rack; cool cake complately in pan; turn out cake, peel off parchement and frost or immediately serve.
Servings: approx. 16
Prep: 15 minutes
Preheat 350 degress F
Baking time: 35 minutes

1/4 cup boiling water
1/2 cup evaporated cane juice, or light brown sugar, or palm sugar
1 tablespoon egg replacer powder
1-1/2 teaspoons vanilla extract
 pinch of sea salt
1/4 cup creamy peanut butter of choice, or nut or seed butter of choice, or bean butter
1/4 cup palm shortening
OPTIONAL GARNISH: 1/4 cup chocolate chips or chopped nuts or seeds of choice.
  1. In mixing bowl combine boiling water, evaporated cane juice, egg replacer powder, vanilla, and sea salt; beat on low, slowly raising speed to high - beat on high for 1 minute.
  2. Add creamy peanut butter and palm shortening; beat on high for 2 minutes.
  3. Frost cake; store any extra frosting in an airtight container in the refrigerator up to 5 days; beat prior to using.

1 comment:

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