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July 25, 2013

German Chocolate Gluten Free Dairy Free Egg Free Cake

German Chocolate Gluten Free Dairy Free Egg Free Cake This German Chocolate gluten free dairy free egg free cake is not too sweet yet delicious! It’s completely vegan and perfect for birthdays.

For those who have never tried a gluten free cake before, the texture is a little gummier than a typical cake because of the xanthan gum, but you won’t even care!

Serves:  16

Prep time:  45 minutes

Cook time:  30 minutes

Ingredients

Frosting:

  • 14oz coconut milk
  • 2 teaspoons agar powder
  • 2 pinches sea salt
  • 1/2 cup maple syrup
  • 1 tablespoon vanilla extract
  • 1/2 cup unsweetened, shredded coconut
  • 2 tablespoons cashew butter

Cake:

  • 3/4 cups sorghum flour
  • 3/4 cups tapioca starch
  • 1/2 cup cocoa powder (sifted)
  • 1 cup coconut sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon sea salt
  • 1-1/2 cup almond milk
  • 1/2 teaspoon raw apple cider vinegar
  • 1/4 cup flax eggs ((1 tablespoon ground flax seeds mixed with 3 tablespoons water))
  • 1/4 cup coconut oil (melted + more for greasing pan)
  • 1 tablespoon vanilla extract

Directions

Frosting:

Prepare the frosting first: Combine the coconut milk and agar in a small saucepan. Allow to sit for 10 minutes. Place on stove over medium-high heat, whisk continuously until agar is completely dissolved, about 15 minutes. You may have to lower the heat if mixture gets too “bloopy” (big bubbles). Once dissolved, whisk in salt, maple syrup, vanilla and shredded coconut and season to taste. Place in freezer for 20 minutes. Once firm, break into pieces and process with cashew butter until smooth. Refrigerate until needed.

Cake:

Grease 8″ cake pan with coconut oil. Preheat oven to 350F.

Place the sorghum flour, tapioca starch, cocoa powder, coconut sugar, baking powder, baking soda, xanthan gum and sea salt in a medium bowl. Whisk well to combine.

Mix the almond milk, cider vinegar, flax eggs, melted coconut oil and vanilla extract in a separate, smaller bowl.

Add the wet ingredients to the dry ingredients. Whisk together all ingredients until thoroughly combined and the batter is smooth and thick.

Pour batter into cake pan and bake for 25-30 minutes or until an inserted toothpick comes out clean.

Allow cake to cool, frost the cake, serve and enjoy!

See Also

Dairy-Free Recipes

Egg-Free Recipes

Gluten-Free Recipes

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February 4, 2013

Avocado Lime Pie

Avocado Lime PieI am a huge fan of using avocados to add creaminess (as well as healthy fats!) to a recipe without adding dairy, and this avocado lime pie recipe is a great example of it.

If you didn’t know it had avocado in it, you would never guess.  Yum!

Serves:  8

Prep time:  15 minutes

Cook time:  10 minutes

Ingredients

  • 1-1/4 cup pecans (soaked overnight, rinsed and drained, then dehydrated)
  • 1/4 teaspoon powdered vanilla
  • 1/4 teaspoon sea salt
  • 3 tablespoons coconut oil or ghee
  • 1 tablespoon warm, filtered water (if needed)
  • 1-1/4 cup unsweetened, shredded coconut
  • 6 medium limes (freshly juiced and zested)
  • 3/4 cups coconut oil (melted)
  • 1/2 cup raw, local honey
  • 1 cup mashed, ripe avocado
  • 1/4 cup homemade coconut milk (or more if necessary)
  • 2 teaspoons powdered vanilla
  • 3/4 cups coconut oil
  • 1 large lime

Directions

Preheat oven to 350F.

For the crust:

In the bowl of a food processor, pulse the pecans, vanilla and 1/8 tsp. of sea salt until fine. Continue processing while adding 3 Tbsp. of coconut oil or ghee and warm water until the crust mixture sticks together. Remove the mixture to a bowl and the shredded coconut. Mix well and press crust into a greased 9-inch glass pie pan. Place the pie crust in the oven and toast, 5-10 minutes, watching carefully so crust doesn’t burn.

For the filling:

In the food processor, blend lime juice, zest, stevia (or honey), avocado, coconut milk, vanilla and 1/8 tsp. sea salt until smooth. With the processor running, add the 3/4c. of melted coconut oil, blending until well incorporated. The mixture will emulsify like mayonnaise. Pour the filling into the prepared crust and refrigerate until firm.

Slice the pie and garnish with lime slices.

See Also

Dairy-Free Recipes

Egg-Free Recipes

Gluten-Free Recipes

Sign up for my best gluten-free, dairy-free recipes below:

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February 3, 2013

Coconut-Milk Panna Cotta with Raspberry Sauce

Coconut-Milk Panna Cotta with Raspberry SauceThere is no guilt in eating this Paleo/GAPS/SCD-legal coconut-milk panna cotta! You can vary it by using other berries or fruit.

Serves:  4

Prep time:  20 minutes

Cook time:  5 minutes

Ingredients

  • 1/4 cup cold, filtered water
  • 2-1/2 teaspoons grass-fed gelatin
  • 3-1/2 cups homemade coconut milk
  • pinch sea salt
  • 1/2 cup raw, local honey
  • 1 teaspoon vanilla powder
  • 4 cups fresh or frozen raspberries
  • 2 Tbsp. raw, local honey
  • 1 lemon (zested and juiced)
  • 1 cup fresh raspberries (for garnish)
  • 10 sprigs fresh mint (for garnish)

Directions

Place the cold water in a small bowl, sprinkle the gelatin over the top, and mix together. Set the gelatin mixture aside aside to set.

In a medium saucepan, combine the coconut milk, salt and honey. Over medium heat, bring to a gentle boil and then immediately remove from heat. Whisk in the gelatin and vanilla.

Divide the mixture into small dessert bowls or martini glasses. Place the glasses on a tray and cover them on a tray and cover them with plastic wrap. Refrigerate for 5-6 hours.

Place raspberries, honey and lemon juice and zest in a blender and liquefy. Add additional water and honey in small amounts as needed. Strain the mixture and refrigerate until ready to serve the dessert. It is best to use the sauce the same day that you make it. Freeze leftover sauce for future use.

Serve the coconut-milk panna cotta chilled, topped with fresh raspberries and a drizzle of the sauce.

See Also

Dairy-Free Recipes

Egg-Free Recipes

Gluten-Free Recipes

Sign up for my best gluten-free, dairy-free recipes below:

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