Chocolate/Avocado cake Gluten Free - 07/30/13 09:44 PM
I guess it is the avocado that holds it together.
Lusciously Gluten-Free Chocolate Cake
Ingredients
1 1/4 cup organic cacao powder
1/2 cup potato starch flour
1 cup sweet rice flour
1/2 cup tapioca flour
2 cups organic sucanat sugar
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon sea salt
1 teaspoon xanthan gum or guar gum
SECRET INGREDIENT: 1 large avocado, peeled and cored (for creamy texture & extra moisture!)
1 can coconut milk (full fat)
1/4 cup grapeseed oil
1/2 cup raw agave nectar
2 large eggs (or egg replacer)
2 teaspoons vanilla extract
1 tablespoon apple cider vinegar
1 1/2 cups dairy/gluten-free chocolate chips
Gluten-free glaze
1/2 cup sugar or sweetener of your choice
3/4 cup raw agave nectar
8 Tbsp coconut oil
2 tsp vanilla extract
3/4 cup coconut milk
1/4 cup (packed full) raw cacao powder
1 cup arrowroot starch
Directions
Preheat oven to 350° F and set aside a greased, 9″ circular pan (or 13″x9″ rectangular pan).
In a large bowl, mix together cacao powder, potato starch, sweet rice flour, tapoica flour, sucanat sugar, baking soda, baking powder, salt and xanthan gum.
In a separate bowl (or blender), combine coconut milk and avocado and puree until creamy.
Add pureed coconut and avocado to flour mixture.
Mix in grapeseed oil, agave nectar, eggs, vanilla extract and apple cider vinegar until combined.
Stir in chocolate chips.
Pour batter into pan and bake on top shelf for 50 minutes.
NOTE: The inside of this cake is definitely softer than most – let it cool in the pan for 1-2 hours to allow it to set.
To make the glaze:
In a medium-sized sauce pan, melt coconut oil over medium-low heat.
Stir in agave, sugar and coconut milk and mix until sugar is dissolved.
Add vanilla extract and whisk in the cocoa powder.
Remove pot from heat and let it sit for 2 minutes before whisking in tapioca flour.
Place in the fridge to thicken and slightly cool.
Once cake and glaze are cooled, drizzle to your heart’s desire and ENJOY!
http://blog.vitacost.com/cooking-recipe/celebrate-with-yummy-gluten-free-cake.html.
Lusciously Gluten-Free Chocolate Cake
Ingredients
1 1/4 cup organic cacao powder
1/2 cup potato starch flour
1 cup sweet rice flour
1/2 cup tapioca flour
2 cups organic sucanat sugar
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon sea salt
1 teaspoon xanthan gum or guar gum
SECRET INGREDIENT: 1 large avocado, peeled and cored (for creamy texture & extra moisture!)
1 can coconut milk (full fat)
1/4 cup grapeseed oil
1/2 cup raw agave nectar
2 large eggs (or egg replacer)
2 teaspoons vanilla extract
1 tablespoon apple cider vinegar
1 1/2 cups dairy/gluten-free chocolate chips
Gluten-free glaze
1/2 cup sugar or sweetener of your choice
3/4 cup raw agave nectar
8 Tbsp coconut oil
2 tsp vanilla extract
3/4 cup coconut milk
1/4 cup (packed full) raw cacao powder
1 cup arrowroot starch
Directions
Preheat oven to 350° F and set aside a greased, 9″ circular pan (or 13″x9″ rectangular pan).
In a large bowl, mix together cacao powder, potato starch, sweet rice flour, tapoica flour, sucanat sugar, baking soda, baking powder, salt and xanthan gum.
In a separate bowl (or blender), combine coconut milk and avocado and puree until creamy.
Add pureed coconut and avocado to flour mixture.
Mix in grapeseed oil, agave nectar, eggs, vanilla extract and apple cider vinegar until combined.
Stir in chocolate chips.
Pour batter into pan and bake on top shelf for 50 minutes.
NOTE: The inside of this cake is definitely softer than most – let it cool in the pan for 1-2 hours to allow it to set.
To make the glaze:
In a medium-sized sauce pan, melt coconut oil over medium-low heat.
Stir in agave, sugar and coconut milk and mix until sugar is dissolved.
Add vanilla extract and whisk in the cocoa powder.
Remove pot from heat and let it sit for 2 minutes before whisking in tapioca flour.
Place in the fridge to thicken and slightly cool.
Once cake and glaze are cooled, drizzle to your heart’s desire and ENJOY!
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