I found this recipe on one of my new favourite blogs: The Gluten Free Vegan. I spent most of my day today cooking my way through the website; the recipes are easy, fun and delicious. There was one in particular that struck my fancy because of the time of year. I’m sure lots of you have Halloween pot lucks on the horizon. This recipe knocks it out of the park – the cake is moist, sweet, dense and deeeeelish. I tweaked the ingredients a little and was really pleased with the results, but the credit goes to Joy the Baker and Megs. Thanks for the terrific recipes ladies!
- 1 cup brown rice flour
- 1 cup coconut flour
- 1.5 cup tapioca starch
- 0.5 cup cornstarch
- 6 tbsp organic powdered chocolate (sort of like Quik but better – if you want the cake to taste like a KitKat, or unsweetened cocoa powder if you want a bit more of a dark chocolatey kick to it)
- 1½ tsp xanthan gum
- 0.5 tsp sea salt
- 1 tbsp instant espresso powder
- 2 tsp baking powder
- 2 tsp baking soda
- 1/4 cup grapeseed oil
- 1 medium avocado, well-mashed
- 2 cups water
- 2 tbsp apple cider vinegar
- 2 tsp vanilla extract
- 2 cups organic sugar cane
Preheat oven to 350 degrees F and grease a 9-inch springform pan. Sift together all the dry ingredients in a large bowl and set aside. Then mix all the wet ingredients together in a different bowl, including the mashed avocado. I used a whisk to pulverize everything together, but you could use a food processor too. Now add the sugar into the wet mix, stir, then add the wet mixture to the dry mixture, beating with a whisk until smooth (either by hand or using a stand mixer on low). Pour your batter into the greased springform and bake for 50-55 minutes, or until a toothpick inserted into the middle comes out clean. Let the cake cool in the pan for about 10 minutes, then pop the springform and slip the cake onto a cooling rack so that it can cool completely before you slather on the Avocado Buttercream Frosting (recipe follows). Or, you can glaze the cake with a mixture of almond milk and icing sugar, which would effectively turn the cake into a giant doughnut. Yep, I’d actually really recommend glazing this puppy if you’re not up for green frosting, though this is best green frosting you’ll ever eat.
Avocado Buttercream Frosting
Pop the following ingredients into your food processor or stand mixer (I used a whisk attachment): 2 smallish, very ripe avocados, peeled and pitted, and 3-4 tsp lemon or lime juice (or a combination of the two).
Pause here and blend the crap out of the avocado and citrus until the mixture lightens in colour. Now add about half a bag of icing sugar (or 0.5 kg), sifted, a little at a time. You’ll have to pause to scrape down the sides of the processor/bowl as you go. Now add 1 tsp vanilla extract, or, if you want to extend the citrus theme, orange juice, and blend like crazy. Finally, add 1/3 cup Earth Balance butter and continue to blend like crazy to make it into a frosting. If your cake isn’t cool to the touch, throw the bowl in the fridge to keep the frosting thick and creamy.
Once the cake is cool, set it up on the plate you’re going to serve it on with little triangles of parchment or waxed paper tucked underneath so that there’s no plate showing. You can now ice your cake without worrying about getting icing all over the place. When you’re done icing, simply pull the little triangles of paper out and voilà, mess-free cake platter!
By the way gang, I just had a second piece of cake after sticking it in the fridge overnight… SHAZAM that’s good – in fact I think it’s even better than it was yesterday. Looking forward to tomorrow’s piece, if my Darling doesn’t get his mitts on the rest sometime between now and then…