Tag Archives: chocolate

Allergy-Free Chocolate Cake

…That is, unless you’re allergic to chocolate.

This afternoon your Dusty Baker got on the subway with four bags and a good book.  About 30 minutes later I realized I was express-ing my way past any station I could transfer at and was headed to the Bronx.

It was a long trip home to making this chocolate cake, I tell ya.

Luckily, the book was really good and I’m NYC savy enough to figure out a way to not go the 100 blocks back in the opposite direction to transfer, but rather did a little schlepping and got my ingredients home.  A can of organic pumpkin and a box of gluten-free chocolate cake mix from Gluten-Free Dreams, to be exact.

I read on a vegan blog that you can substitute the oil and eggs in a cake recipe with a can of pumpkin.   Why not throw this into the mix of my boxed gluten-free cake mix experimentation?

As with the Betty Crocker and Glutino mixes I used last week, this mix from Cherrybrook Kitchen is made primarily with rice flour, potato starch, sugar and xantham gum.  Not my personal favorite mix of ingredients.  Allergy-free, yes.  Healthy alternatives, not really.  But I remind myself of the purpose of the experiment – is baking gluten/allergy-free now just as easy as traditional recipes? – and soldier on.

Into the bowl goes one box of allergy-free chocolate cake mix, one can of organic pumpkin and two teaspoons of vanilla extract. I mix until everything is absorbed, and then throw in 1/4 cup unsweetened vanilla almond milk (if you’re allergic to nuts, obviously substitute with cow, soy or rice milk).

The mix is thicker than a traditional cake batter, but with confidence I lump it into a 9″ greased cake pan and into the 350 degree preheated oven.  29 minutes later, the toothpick comes out clean.  15 minutes later, it’s successfully flipped over and onto my carrying plate.

I’ll let you know what the peanut-eating-gallery thinks.

Vegan Coffee Vanilla Sauce

I’m bringing a vegan chocolate cake to a dinner party tonight,  And to go along with a cake, one needs a frosting or a sauce, right?

Last weekend I made a gluten-free chocolate/vanilla layercake with a traditional buttercream frosting for a friend’s birthday.  It was way sweet, and full of, obviously, butter.  And since the cake was vegan, logic follows that I shouldn’t just dump some animal by-product frosting on top, right?

In a pastry class I took a few years ago I learned how to make chocolate mousse out of silken tofu.  Figuring the texture was the first thing to worry about with a vegan sauce, I grabbed a container of the stuff from Whole Foods and figured I’d improv the rest.

Okay, here’s the list of what eventually made it into my new food processor.  It took a bit of trial-and-error-and-trial-more.

  • 1 package silken tofu, drained
  • 2 teaspoons pure maple syrup
  • 3 teaspoons vanilla extract
  • 1 vanilla bean, the insides only
  • 1 tablespoon of wild clover honey
  • 2 tablespoons of palm sugar
  • 1 rounded tablespoon instant coffee granules

A mess of ingredients, right?  I mean, palm sugar and maple syrup and honey?

Originally I had meant to make a maple vanilla sauce.  But I only had about 2 teaspoons of syrup left.  Not wanting to use the dreaded agave, I thought maybe palm sugar would suffice.  Nope.  Adding more vanilla to the original teaspoon?  Well, it was something.   Adding honey for sweetness?  A bit better.  But the darned thing still tasted like tofu!

(By the way, I totally just swore and then edited myself.  It was a frustrating scenario but even when things are dusty, one must retain her propriety, right?)

So the sauce wouldn’t be a maple vanilla sauce.  I was determined not to melt chocolate and throw it in.  Then, brilliance struck (while Sigur Ros was playing, as often happens in my kitchen, for some reason.  Icelandic magic, maybe).

Coffee brings out the richness in chocolate and the depth of vanilla.  Would it save the sauce?

It did!! I now have a mildly sweet and richly complex sauce to drizzle over the chocolate cake.  For friends who, by the way, have no food allergies or special dietary requests.  I will probably reel from the amount of sugar in what I’ll be sampling – I just hope it’s enough for their taste buds to do a happy-dance.

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