Sunday, May 13, 2012
GLUTEN_FREE, DAIRY-FREE, SUGAR FREE AND SOY FREE (YESSS) oh did I say it was VEGAN? Chocolate Cake! and Icing too. Well, let's post the icing first. Coconut Cream Frostingprinter friendly 1 cup coconut milk 1 cup agave nectar pinch sea salt 5 teaspoons arrowroot powder 1 tablespoon water 1¼ cup coconut oil 1/4 tsp Cardomon 1/4 tsp Cinnamon In a medium saucepan, heat coconut milk, agave and salt, simmer for 10 minutes In a small bowl, combine arrowroot and water to form a smooth paste Pour arrowroot mixture into saucepan Mix contents of saucepan with a blender. Whisk vigorously to combine, then bring to a boil, briefly, until shiny Remove pot from heat and very gradually blend in coconut oil with aggressive whisking. Run cold water over the pot. Place pot in freezer refrigerator for 30-40 45-120 minutes, until frosting solidifies and turns white Remove from freezer refrigerator and blend again until fluffy. Serve :) AND NOW (drum roll please) THE CAKE!!! ¾ cup coconut palm sugar 1 cup all-purpose gluten-free flour mix ½ cup almond flour 2 tbsp coconut flour 1/3 cup cocoa powder 1 ½ tsp baking soda ½ tsp sea salt 2 tsp vanilla extract ½ cup extra virgin olive oil 1 cup cold water 2 tbsp apple cider vinegar Preheat oven to 375 degrees Fahrenheit. Ensure oven is fully preheated before you begin to mix the ingredients, as you have to work quickly once you get started. Grease 9" round baking pan well. In a large mixing bowl, whisk together the coconut palm sugar, flour mix, almond flour, coconut flour, cocoa powder, baking soda, sea salt, vanilla extract, oil, and cold water. Blend well. Note that the absorbent nature of the coconut flour will make the batter thicken upon stirring; this is good. Then, add the vinegar and stir immediately. The vinegar and baking soda reaction will cause the mixture to foam up a bit. These ingredients along with their reaction and the subsequent baking process take the place of eggs. Stir quickly and as Lydia says: “Get the pan into the oven as fast as you can.” Bake for 20-25 minutes, until toothpick comes out clean. Remove the pan to a cooling rack, and let it cool completely. Done!