Friday, April 29, 2016

Vegan Chocolate Cake (gf,df,sf,ef)

Earth Day required something special.
We decided to make a "no-bake" chocolate cake
to honor our dear Mother Earth.
The bonus is that it's allergy-friendly!
Any excuse for something made with cocoa!

These are dates,
and they are the only sweetener used in this recipe.
Love that!
When C and I were shopping for the ingredients,
we said out loud,
"We're looking for dates" and laughed at how silly that sounded.
Good times...

Along with pecans, walnuts, cocoa and vanilla,
this cake comes together with ease.
I've grown to appreciate recipes with only a few ingredients.
This one fills the bill.

It was so rich and so full of chocolate flavor, but not too sweet.
I wasn't sure if the ganache would work using olive oil
(C is sensitive to coconut), so it was omitted.
I was also thinking it might make it too sweet.
It is a bit dry without the ganache, so I think I'd add a strawberry topping next time.
The other idea I had was to make the cake mixture
and roll it into balls to keep in the freezer.
Any time the chocolate cravings hit,
you could just pop one into your mouth.

I love that there is no processed sugar in this recipe,
and yet there's no mistaking that it's dessert!
I will have to look into baking more with dates, 
as we try to keep our sugar intake low.
I hope you'll give this one a go,
and add your own twist to it.

Taverna Chocolate Cake with Chocolate Ganache
Tina L. Singleton

3 C shelled pecans
3 C shelled walnuts
32 medjool dates, pitted and cut into quarters
1 1/2 C cocoa powder
3 t vanilla

1 1/2 C cocoa powder
1 1/2 C maple syrup
2/3 C coconut oil, melted
1/4 plus pinch salt

Process pecans and walnuts in food processor until finely ground.
Add dates and process until mixture comes together.
(We did this in 2 batches because it wouldn't all fit in our bowl at once.)
Add cocoa and vanilla and process to combine.
Add 4 t water and process to combine.
Transfer mixutre to 8" springform pan
(we used a round Corningware baking dish)
and distribute evenly, pressing into pan.
Place all ingredients in blender, blend until smooth.
Frost top and sides of cake with ganache and chill 30 minutes before serving.

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