Chocolate-Raspberry Cake and Icing (GLUTEN AND WHITE SUGAR FREE)

[Guest guest]

Chocolate-Raspberry Cake (GLUTEN AND WHITE SUGAR FREE)

 

An easy way to grind flax seeds is in a coffee grinder.

 

INGREDIENTS

 

FOR THE CAKE

1 1/2 cups brown rice flour (or spelt flour if the cake can contain gluten)

1 1/2 cups sorghum flour (or spelt flour if the cake can contain gluten)

4 tablespoons tapioca flour -- finely ground

1 tablespoon ground flax seeds

1 1/4 cup cocoa powder -- (unsweetened)

3/4 teaspoon sea salt

1 tablespoons baking powder -- (double acting)

1/2 cup walnut oil, refined (or canola oil)

4 tablespoons applesauce, unsweetened (or could blend up about 1/3 of an

apple)

1 3/4 cups maple syrup

1/2 cup sucanat

1 1/2 tablespoons vanilla extract

14 ounce coconut milk

1 cup water

 

FOR THE FILLING

 

10 ounces raspberries, frozen

(or 10 ounces fresh raspberries) - (or .5 cup jam mixed with 1 Tablespoon

lemon juice)

1 tablespoon brown rice syrup -- (or maple syrup)

 

FOR THE GARNISH

 

20 servings Chocolate Icing -- (see next recipe)

4 ounces fresh raspberries

1 teaspoon citrus zest -- in long, thin strips

(from 1 pieces of citrus fruit)

1 teaspoon chocolate, bittersweet, dairy-free -- shaved

1/3 cup pecan halves -- toasted, glazed

 

DIRECTIONS

 

Pre-heat oven to 375 degrees F (190 degrees C). Oil and flour two 10 inch

round spring form pans (it is also possible to use a 9 inch by 13 inch pan)

 

FOR THE CAKE

 

Sift dry ingredients together (except ground flax seed). Stir in ground flax

seed. Blend liquids, then stir into the flour mixture. Pour into the prepared

cake pans.

Bake for 30-40 minutes (longer if using a 9 inch by 13 inch pan). Test to be

sure the cakes are finished: the cakes should slightly pull away from the

sides of the pan, and a toothpick inserted into the cake should come out

fairly clean (not wet with batter clinging to it). Also be careful not to

overbake the cakes because they can become too dry and dense in this case.

 

FOR THE FILLING

 

When making a layered cake (using 2 identical sized pans), make the raspberry

layer filling by lightly cooking the frozen raspberries with brown rice

syrup, adding tablespoons of water as needed.

 

FOR THE GARNISH

 

Once raspberry layer filling has cooked down a bit, and after the cakes have

cooled, place the bottom layer of the cake on a serving plate (with parchment

paper under the edges), and spread filling over the top of this first layer.

Then place the second layer on top of the first, and frost/ice the entire

cake.

Garnish cake with fresh whole raspberries, citrus zest, shaved chocolate, and

toasted, glazed pecans (chopped nuts around the edge and halves for the top).

 

 

VARIATIONS

 

- " Carob-Raspberry Cake " - Use carob powder in place of cocoa and carob chips

in place of chopped chocolate/chocolate chips, and a " Carob Icing " in place of

" Chocolate Icing " ). This will yield a lower fat cake.

- " Black Forest Cake " - Use cherry jam in place of the raspberry filling, and

then garnish with pitted cherries (either fresh or drained cherries from a

can).

- " Chocolate Sambuca Cake " - Add 5 tablespoons of Sambuca liqueur to the

batter, and add 4 teaspoons to the icing. Additionally, glaze the pecans with

the liqueur after they are toasted.

 

Per serving: 411 Calories; 17g Fat (36% calories from fat); 5g Protein; 64g

Carbohydrate; 0mg Cholesterol; 150mg Sodium

 

Chocolate Icing

 

If you have time, make this icing a day in advance and refrigerate it. It

will make the icing thicker, and therefore easier to spread on a cake.

 

INGREDIENTS

 

100 grams chocolate, bittersweet, dairy-free

(about 2/3 cup when cut) - (or 2/3 cup dairy-free chocolate chips)

12 1/3 ounces tofu, low-fat silken -- (extra-firm)

1 teaspoon vanilla extract

1/4 cup brown rice syrup -- (or maple syrup)

1/4 cup maple syrup

1 tablespoon sucanat

 

DIRECTIONS

 

Blend all ingredients with a small electric hand blender (easier clean up) or

a food processor until smooth.

Refrigerate icing to firm it up and make it easier to spread on a cake.

Spread on cooled cake, and if necessary, refrigerate briefly to set the icing

to the cake.

Should have enough icing to cover a double-layered-10-inch round cake.

 

VARIATIONS

 

- As the sweetener, any combination of unrefined liquid sweeteners (maple

syrup, brown rice syrup, barley malt syrup, agave syrup, etc) can be used,

and in varying amounts depending on your tastes

- For a lower fat icing, use 2/3 cup cocoa powder in place of 100 grams of

dairy-free, bittersweet chocolate. Although this icing will not be nearly as

rich and smooth, this will yield an icing which contains only 12% calories

from fat (about 0.5 grams of fat per serving).

- " Carob Icing " - on a carob cake, use chunks of dairy-free carob bars or

chips in place of chocolate (or carob powder in place of cocoa powder if

making the low fat variation listed above).

 

Per serving: 56 Calories; 2g Fat (31% calories from fat); 1g Protein; 8g

Carbohydrate; 0mg Cholesterol; 15mg Sodium

 

 

Flor

 

" Ask, and it shall be given you; seek, and ye shall find; knock, and it shall

be opened unto you; For every one that asketh receiveth; and he that seeketh

findeth; and to him that knocketh it shall be opened. Matthew 7: 7-8 KJV