Archives for August 2014

Mexican Chocolate Cake (Vegan)

Mexican Chocolate Cake Vegan

Check out this super rich dark chocolate cake (perfect for vegans) which has a bold kick of cayenne pepper.  It is also perfect for people who maybe have particular allergies as this is not only gluten free, but is also dairy free, egg free and free of sugar!  This is a perfect chocolate cake recipe for vegans.

Handy Tip #1:  You will need a 22cm springform tin.
Handy Tip #2: Where to buy Himalayan Pink Salt? You should be able to find it at a reputable health food store or organic market.

For a converter, simply click here. 

Dry Ingredients:

  • 1 3/4 cups all-purpose gluten-free flour
  • 3/4 cup coconut flour
  • 1 1/2 cups raw cacao powder, sifted
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons Himalayan pink salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper

Wet Ingredients:

  • 1/2 cup extra virgin coconut oil
  • 1/2 cup apple sauce
  • 1 1/2 cups water
  • 2 cups coconut nectar
  • 2 tablespoons orange zest
  • 1 banana mashed
  • 1 tablespoon coconut oil (to grease the baking tin)

Frosting:

  • 1 cup raw cacao powder, sifted
  • 1/4 cup orange juice
  • 1/2 cup coconut nectar
  • 1 tablespoon orange zest
  • 1/4 teaspoon cayenne powder
  • Pinch Himalayan pink salt
  • 2 tablespoons orange zest, to serve
  • 1/2 cup slivered almonds, to serve

Method:

  1. Preheat the oven to 200°C (180° fan-forced).

  2. Prepare the springform cake tin by greasing with coconut oil and lining base and sides with baking paper.

  3. Combine all dry ingredients in a large bowl. In a separate bowl, combine all wet ingredients. Gradually add the dry mixture to the wet mixture, whisking as you go, until thoroughly combined and smooth. Pour the batter into the prepared cake tin and bake for 40-45 minutes or until a skewer comes out clean. Leave to cool completely at room temperature and turn out onto a serving platter.

  4. In a large bowl, whisk all ingredients for the frosting until smooth. Pour over cooled cake and spread evenly with a spatula. Top with orange zest and slivered almonds.

Bon Appetit!

This original recipe is by Maz Pugoy and photography by Andrew Young.

Chocolate-fudge brownies (wheat and gluten free)

Chocolate Fudge Brownies Wheat and Gluten Free

These Chocolate Fudge Brownies are wheat and gluten free and yes you can still enjoy a good brownie without those particular ingredients. These are a real taste sensation for both adults and children alike.

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Ingredients:

  • 1/2 cup rice flour
  • 1/2 cup plain gluten-free flour (we used Orgran brand)
  • 1/4 teaspoon baking powder
  • 1/3 cup cocoa powder
  • 1 1/4 cups caster sugar
  • 2 eggs, lightly beaten
  • 150g butter, melted

Method:

  1. Preheat oven to 180°C. Grease a 4cm-deep, 20cm x 30cm (base) slab pan. Line with baking paper, allowing a 2cm overhang at both long ends.

  2. Sift flours, baking powder and cocoa into a large bowl. Add sugar. Stir to combine. Make a well in the centre. Add eggs and melted butter to flour mixture. Using a metal spoon, mix until just smooth.

  3. Spread mixture into prepared pan. Bake for 20 to 25 minutes or until a skewer inserted in the centre comes out with crumbs clinging.

  4. Remove from oven. Allow to cool in pan. Lift from pan. Cut into squares.

Go ahead and treat yourself.  You deserve it!

A big thankyou to Kerrie Ray and photography by Mark O’Meara.  To check out the original recipe click here.

Flourless Chocolate Hazelnut Cake

Flourless Chocolate Hazelnut Cake

Who doesn’t love chocolate and hazelnut together?  This flourless cake takes advantage of these two flavors and creates a mouth watering cake that is absolutely decadent.

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Ingredients:

  • 200g dark chocolate, chopped
  • 150g butter, chopped
  • 6 eggs, separated
  • 2/3 cup caster sugar
  • 1 1/2 cups hazelnut meal
  • double cream, to serve

Chocolate Icing:

  • 300g dark chocolate, chopped
  • 2/3 cup pure cream

Method:

  1. Preheat oven to 170°C/150°C fan-forced. Grease a 6cm-deep, 20cm (base) round cake pan. Line base and side with baking paper.

  2. Combine chocolate and butter in a small saucepan over low heat. Stir until melted. Set aside to cool slightly.

  3. Place egg yolks and sugar in a bowl. Using an electric mixer, beat until thick and creamy. Add chocolate mixture. Beat to combine. Add hazelnut meal. Beat to combine.

  4. Place eggwhites in a bowl. Using an electric mixer, beat until soft peaks form. Using a metal spoon, stir one-third of eggwhites into chocolate mixture. Gently fold remaining eggwhite through chocolate mixture.

  5. Pour mixture into prepared pan. Bake for 1 hour or until a skewer inserted into the centre has moist crumbs clinging. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.

  6. Make Chocolate icing: Place chocolate and cream in a saucepan over low heat. Cook, stirring constantly, for 3 to 4 minutes or until smooth. Spread over top and side of cake. Stand for 10 minutes or until icing has set. Serve with cream.

To check out the original recipe by Liz Macri and photography by Mark O’Meara simply click here.

Spoil yourself!

Flourless Chocolate and Orange Cake

Flourless Chocolate and Orange Cake

Chocolate and Orange are a delicious combination especially when it comes in cake form.  This recipe only takes 15 minutes for prep time and is slowly cooked, then served with delicious double cream.  Mmmm what a treat!

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Ingredients

  • 2 valencia oranges
  • 200g dark chocolate, chopped
  • 100g butter, chopped
  • 8 eggs
  • 1 1/3 cups (300g) caster sugar
  • 3 cups (300g) almond meal
  • Double cream, to serve
  • Icing sugar, to serve

Method

Gluten Free Chocolate Cake

Gluten Free Chocolate Cake

Everybody loves a Chocolate Cake and what makes this one special is it’s Gluten Free too!  It’s rich, sweet and delicious and makes a perfect partner with a steaming hot chocolate or good tea or coffee.

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Original recipe by Annette Forrest and photography by Steve Brown.

Ingredients

  • 180g butter, softened
  • 3/4 cup caster sugar
  • 4 eggs, separated
  • 100g gluten-free dark chocolate, grated (see note)
  • 1/2 cup almond meal (ground almonds)
  • 2/3 cup milk
  • 1/4 cup cocoa powder
  • 1 cup gluten-free self-raising flour

 

Chocolate Icing/Frosting

  • 100g butter, softened
  • 1 1/2 cups pure icing sugar, sifted
  • 60g gluten-free dark chocolate , melted