2¼ cups
gluten-free flour blend {I recommend Pamela's Artisan Flour Blend} {or make your own by combining: 1 cup brown rice flour, ¾ cup tapioca starch, ½ cup sweet rice flour, ¾ tsp guar gum}
1 tsp
baking soda
¼ tsp
salt
2 cups
maple syrup {or another liquid sweetener of your choice}
⅔ cup unsweetened applesauce {I used my homemade applesauce, but store-bought will work too}
1 tbsp
pure vanilla extract
1 cup
dairy-free butter {I used 2 Earth Balance sticks} {or Make your own}
½ cup
cocoa powder
1 cup
boiling water
1 can
full-fat coconut milk {should be refrigerated overnight}
6 oz
non-dairy baker's chocolate
½ cup
maple syrup {or liquid sweetener of your choice}
This Gluten-FreeVeganChocolate Persimmon Bundt Cake was inspired by this Persimmon Chai Bread some of you may remember from a few weeks back {which was hands down the best chai loaf I’ve ever had — gluten-free, vegan, refined sugar-free or not
This nut-free flourless chocolatecake came about as a result of an interesting challenge — finding out whether it’s possible to make a gluten-free, vegan, and allergy-friendly birthday cake for a girl who can’t eat grains, starches, beans, nuts, seeds, binders or leaveners
Maybe even some chocolate chips. Sometimes life calls for a simple, one bowl, easy to throw together coffee cake, and this gluten-freevegan fresh cranberry cake is perfect for the occasion
I bet even though you’re here you’re probably having a hard time believing the frosting on these raw carrot cakecupcakes is actually raw, dairy-free, and refined sugar-free, right
I made these blood orange tarts with salted chocolate and basil last week while working on this blood orange bundt cake, because while I love my cake, sometimes you just want a more petite treat on hand instead {or in addition…
{Gluten-Free, Vegan, Raw, Paleo, Refined Sugar-Free}. I’m not sure why I waited so long to share this recipe with you, but I’m so excited to share this raw vegan and gluten-free black and white chocolatecake recipe with you this week
Loaded with the goodness of add-ins such as raisins, cashews, pumpkin seeds, and some chopped dark chocolate, and spiced to perfection, this bread was all gone in one sitting this afternoon (no, I didn’t eat it all myself, but shared it with friends as one of course should with such special treats
Since I wasn’t in the mood for making a large cake {after all, I had all these other desserts mapped out for the week and this one was an impromptu one} I decided to just make a few smaller mini cakes — ones with a chocolate pecan crust {caramel + chocolate = obviously
So if you’re not into pumpkin cheesecakes {you’re not my friend… jk}, or if you’re a bit bored of the chocolate and pumpkin combo {like that’s even possible… }, then this carob pumpkin tart is for you
Cut out a piece of parchment paper large enough to cover a cookie sheet. The paleo ones were a tinge more cakey — maybe that’s why I’m leaning towards the rice flour ones… Anyhow, maybe you should just try both too and let me know which you like better
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