Decadent. Delicious. Delectable.
Looking for a one bowl chocolate cake, then look no further.
While the recipe from “Good Without Gluten” is an easy one, the cake is absolutely gorgeous.
Dare not think about how many calories.
420 g gluten free plain flour (I used 370 g flour and 50 g almond meal)
380 g sugar
80 g cocoa powder
3 teaspoons bicarb of soda
2 teaspoons salt
1 vanilla bean, halved lengthways and seeds scraped (I used 1 1/2 teaspoons vanilla extract)
500 ml cold water
150 ml coconut oil
1 1/2 tablespoons cider vinegar
Preheat oven t0 180C. Line and grease two round 24cm spring form cake tins.
In a large bowl, combine the flour, sugar, cocoa, bicarb of soda, salt and vanilla seeds. Stir to combine.
Add water, coconut oil and vinegar and mix well until you have a smooth batter.
Pour batter into the tins and smooth the tops with a spatula.
Bake in the oven fro 30 minutes or until a skewer inserted in the middle comes out clean. Cool in tins.
Ice and decorate as your imagination dictates.
The recipe uses a coffee cream : beat 220g vegetable margarine and 400g sifted icing sugar until light and airy. Add 1 teaspoon coffee extract (or make and cool a heavy shot of coffee). Spread top of first cake with half the icing. Layer second cake ontop and spread remaining icing. Sprinkle over roughly chopped toasted hazelnuts.
In the beginning, one cooks and bakes gluten free because you have to. You or a family member is diagnosed with coeliac disease and there is no option but to prepare gluten free foods.
Increasingly, when I find some time to myself, I bake gluten free, just because I can: just because I have the time or I have a recipe I would like to try or just because I want to challenge myself.
So when I stumbled across a cheap Madeleines’ tray, I knew I was meant to try out a recipe from “Good Without Gluten”.
Upon reflection, there is no way I would have attempted Madeleines before our gluten free days. So I ask myself why now? It is funny how gluten free baking gives you a new appreciation for textures, tastes and different baking ingredients and techniques.
While my first tray didn’t produce the typical ‘hump’ I was very pleased with the subsequent Madeleines with their ‘humps’.
100 g vegetable margarine, plus extra for greasing
80 g caster sugar
70 g gluten free flour ( Good Without Gluten has a flour mix to make up but I used plain flour)
50 g almond meal
1 1/2 teaspoons baking powder
zest of 1/2 lemon
Preheat oven to 210 C.
Melt the margarine in a small saucepan over low heat.
Whisk the eggs and sugar together until light and creamy.
Add the margarine gradually, mixing to keep the mixture smooth, then add all the dry ingredients and lemon zest.
Let the batter rest for at least 1 hour in the refrigerator.
Grease the madeleine moulds and fill with the batter to 3/4 full.
Cook for 5 minutes or until the ‘hump’ appears in the middle of each madeleine, then lower the oven to 200 C and cook for another 5 – 7 minutes or until the madeleines are golden.
Let them cool for a few minutes before unmoulding.
I try not to buy gluten free recipe books, but this one caught my eye at Kmart. I picked it up, looked at it, sighed and put it back on the shelf. A couple of weeks later I saw it retailing for $30.00 at another bookstore.
So back I went to Kmart, the bargain was too good to refuse : $20.00.
Did I need it, probably not but the Brownie is heavenly.
If you are looking for a Secret Santa present or stocking filler for a gluten free friend or relative, then have a look at Good Without Gluten.
Must also mention that many of the recipes cater for dairy intolerances with alternatives such as plant milk/rice milk/soy milk being given as well as a substitution for butter.