For weeks now, I've been trying to come up with new cake recipes and I did. But I failed and I failed miserably. Baking cakes is easy, making a vegan and gluten-free version is a different story. I have to come up with a good recipe that isn't too grainy for my taste or would turn rock-hard when cooled. Let's be honest, glutenfree breads and pastries (if not done well) are just so bad . . .
I love chocolates, especially those yummy little blocks of raw chocolates from Pana. Chocolate. Too bad that I cannot get them here in the Philippines. But anything chocolatey is my favourite anyway and chocolate cakes are no exemptions. I could eat it all if you leave me long enough to finish a whole. But then, ofcourse, I'd regret it few minutes later. We all know cakes are all nasty little devils, before you know it, you're a pound heavier than you were before. But who cares, really? Delicious food is always worth it and this cake is sure to satisfy your chocolate craving, in a much healthier way!
Glutenfree Dark Chocolate Walnut Cake
Ingredients
Serves 6
Dry
1 cup almond meal
1/2 cup Orgran gluten-free plain flour*
1/2 cup good quality unsweetened cocoa powder
1/2 cup cane sugar (rapadura)
2 tsp baking soda
Wet
1 cup cooked sweet potato (mashed)
1 tsp vanilla extract
1 tsp apple cider vinegar
1 1/2 cup soymilk (water is okay)*
Walnut Chocolate Glaze
1 block good quality 72% to 80% dark chocolate (chopped)
2 tbsp coconut oil
1/4 cup coarsely chopped walnuts*
Method
Preheat oven to 170 degrees. Line an 8cm cake tin with baking sheet and set aside.
On a bowl, sift all the dry ingredients. Ensuring no lumps left then mix thoroughly.
On a separate bowl, mix all the wet ingredients. Mashed the sweet potato in a food processor (if you have to, to make sure there are no chunks left). It's a secret ingredient thus, mashing it properly will ensure that it cannot be tasted in the cake.
Pour the mixed wet ingredients into the dry ingredients until they're thoroughly mixed. I used a wooden spoon to do this but feel free to use an electric mixer if that's easier for you.
Spread the batter into the prepared cake tin and smooth the top with spoon (or wet fingers!). Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and let cool for 10 minutes in the cake pan.
While waiting for the cake to cool down, combine chocolate and coconut oil in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until smooth. Remove bowl from heat then add chopped walnuts, stir gently.
Spread chocolate mixture on top of the cake and let it set in the fridge for 20 minutes. Serve with your choice of cold milk, hot tea or coffee.
*can be substituted with a brand or an ingredient of your choice
Allergen: nuts
I love chocolates, especially those yummy little blocks of raw chocolates from Pana. Chocolate. Too bad that I cannot get them here in the Philippines. But anything chocolatey is my favourite anyway and chocolate cakes are no exemptions. I could eat it all if you leave me long enough to finish a whole. But then, ofcourse, I'd regret it few minutes later. We all know cakes are all nasty little devils, before you know it, you're a pound heavier than you were before. But who cares, really? Delicious food is always worth it and this cake is sure to satisfy your chocolate craving, in a much healthier way!
Glutenfree Dark Chocolate Walnut Cake
Ingredients
Serves 6
Dry
1 cup almond meal
1/2 cup Orgran gluten-free plain flour*
1/2 cup good quality unsweetened cocoa powder
1/2 cup cane sugar (rapadura)
2 tsp baking soda
Wet
1 cup cooked sweet potato (mashed)
1 tsp vanilla extract
1 tsp apple cider vinegar
1 1/2 cup soymilk (water is okay)*
Walnut Chocolate Glaze
1 block good quality 72% to 80% dark chocolate (chopped)
2 tbsp coconut oil
1/4 cup coarsely chopped walnuts*
Method
Preheat oven to 170 degrees. Line an 8cm cake tin with baking sheet and set aside.
On a bowl, sift all the dry ingredients. Ensuring no lumps left then mix thoroughly.
On a separate bowl, mix all the wet ingredients. Mashed the sweet potato in a food processor (if you have to, to make sure there are no chunks left). It's a secret ingredient thus, mashing it properly will ensure that it cannot be tasted in the cake.
Pour the mixed wet ingredients into the dry ingredients until they're thoroughly mixed. I used a wooden spoon to do this but feel free to use an electric mixer if that's easier for you.
Spread the batter into the prepared cake tin and smooth the top with spoon (or wet fingers!). Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and let cool for 10 minutes in the cake pan.
While waiting for the cake to cool down, combine chocolate and coconut oil in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until smooth. Remove bowl from heat then add chopped walnuts, stir gently.
Spread chocolate mixture on top of the cake and let it set in the fridge for 20 minutes. Serve with your choice of cold milk, hot tea or coffee.
*can be substituted with a brand or an ingredient of your choice
Allergen: nuts
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