Moist chocolate cake layers, filled and frosted with a sweet and delicate raspberry Swiss meringue buttercream, for a pretty pink dessert that’s sure to delight
Well out goes tapioca, potato starch, and arrowroot and no leaveners and binders too {goodbye baking soda and guar gum…} — you know, just the things that make a gluten-free flour blend work… Beans — meh, no biggie — not a fan of those anyways in gluten-free vegan cakes unless they can be well masked
Making these kind of frosted cakes makes me realise that smooth iced cakes are not my strength but I did my best to make it look as much prettier and perfect as I could
Decadent flourlesschocolate cake that tastes just like a fudge brownie. 12 ounces bittersweet chocolate, chopped into small pieces. 12 ounces bittersweet chocolate, chopped into small pieces
This chocolate cake with raspberry cream besides being delicious has excellent presentation. In an electric mixer, beat on medium speed the butter, milk, the raspberry jam and the vanilla extract until obtain a quite creamy mixture
Melt the coconut oil and chocolate over low heat in a medium pot. Add coconut cream, cacao powder, melted chocolate and agave in a blender and blend until smooth and creamy
I decided on a rich, dark, flourlesschocolate cake. Just a note here about the chocolate. I figured if the sauce would be good on that, it would be killer on a rich dark moist flourlesschocolate cake
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