Maria Rickert Hong July 25, 2013

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!

Ingredient

1 cup pine nuts (soaked overnight, rinsed and drained)
1 head garlic
2-3 tablespoons extra-virgin olive oil
1 heaping tablespoon sweet white miso
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon sea salt

Directions

Preheat the oven to 400F. Cut the flower end of the garlic head off, and wrap it in tinfoil after drizzling in olive oil. The garlic will take 40-45 minutes to roast. Once the garlic is done, let it cool.

Remove the garlic paste and add with all other ingredients to a food processor. Blend the ingredients together until very smooth and creamy.

Ingredients

3 large pasture-raised egg yolks (room temperature)
1-1/2 – 2 cup extra-virgin olive oil
3-5 teaspoons freshly squeezed lemon juice
1/2 teaspoon sea salt
1/4 teaspoon mustard
2-3 tablespoons fresh whey (leftover from making homemade yogurt or kefir)

Directions

Mix the egg yolks for 1-2 minutes. If using cold (not room temperature), mix a few minutes more. This is the key to mayonnaise that will set. If you use cold egg yolks, the mayo will not set unless they are warmed up in the blender (or whisked long enough in a warmed bowl).

Add the lemon juice (or vinegar), sea salt, and mustard. Mix for 30 seconds more.

With the blender running, add the olive oil drop by drop. When I say drop by drop, I mean drop by drop. Or at least a very thin, slow stream. This is the other very important element for making a mayo that will emulsify. If you go too fast, you’ll end up with runny mayonnaise.

Once you’ve added about 1/2 a cup of olive oil, the sauce should have thickened into a heavy cream, and now you can add the oil in a thicker stream. Not too fast, though (especially if you are a beginner). If the mayo becomes too thick, add a few more drops of lemon juice or vinegar.

Blend in the whey. Spoon into a mason jar, cover with a lid, and leave it on the counter or in a cupboard (at room temperature) for several hours. Then transfer to the fridge.

Ingredients

1/2 cup coconut flour
1 teaspoon baking soda
1 teaspoon ground cinnamon (I prefer Ceylon cinnamon)
1/4 teaspoon sea salt
1 cup almond milk, coconut milk or hemp milk
4 large pasture-raised eggs
1 pinch dried stevia
1 teaspoon ground flax
1-2 chai tea bags
1/2 large apple (grated)

Directions

Steep the tea bags in the one cup of milk over low-medium temperature until simmering. (5-10 minutes).

Add all dry ingredients together and mix well.

Combine eggs, stevia, milk/tea mixture and mix well.

Combine wet and dry mixture and using a stainless steel pan, add coconut oil to coat the bottom and apply medium heat. Add in the pancake batter one dollop at a time.

Drizzle with a homemade coconut butter/stevia/cinnamon glaze or a honey/coconut butter.

Ingredients

1 cup almond milk, coconut milk or hemp milk
1 tablespoon coconut oil or ghee
1 pinch dried stevia
1/2 tablespoon vanilla extract
1 tablespoon maca (optional)
4 tablespoons chia seeds (or more, if you want a thicker porridge)
3/4 cups blueberries or other berries
ground cinnamon (to taste (I prefer Ceylon cinnamon))
2 tablespoons local bee pollen

Directions

Place the first 5 ingredients in a blender and blend for 30 seconds. Pour the milk mixture into your breakfast or “on the go” bowl. Add in the chia seeds and stir. Let it sit for at least 30 minutes so that it really thickens up and becomes gelatinous.

Stir and add in berries and spice of choice, such as cinnamon and nutmeg. Optional: for an extra protein/omega 3 boosts, toss some bee pollen and hemp seeds on top!

Ingredients

2 tablespoons balsamic vinegar
2 tablespoons raw, local honey
zest of one lime
1 tablespoon freshly squeezed lime juice
1/3 cup extra-virgin olive oil
sea salt (to taste)
freshly ground black pepper (to taste)

Directions

Whisk the vinegar, honey, zest and lime juice together in a mixing bowl. Slowly whisk in the olive oil and season to taste with salt and pepper.

Keeps well in a jar in the fridge for up to a week.

Ingredients

1 cup uncooked quinoa
1-3/4 cup cold, filtered water
1/2 cup extra-virgin olive oil
4 cloves garlic (minced)
8 large leaves of kale (shredded, stems discarded, finely shredded)
4 large scallions, white and green parts (thinly sliced)
1 teaspoon sea salt

Directions

Rinse quinoa and drain. Add to water in a medium-sized pot. Bring to a boil, cover and cook for 12-15 minutes. Remove from heat and let sit for 5 minutes before fluffing with a fork.

Heat the oil in a large pan over medium heat. Add garlic and saute’ for 1 minute. Add kale and scallions; saute’ for another 3 minutes or until kale is wilted. Add in quinoa and season with sea salt.

Ingredients

1/4 teaspoon Herbamare
1/2 cup extra-virgin olive oil
2 teaspoons sea salt
2 cups black beans (soaked overnight, rinsed and drained)
6 cups filtered water or homemade stock
2 tablespoons shallots (minced)
2 large red bell peppers (diced)
2 cloves garlic (minced)
1 teaspoon lime zest
3 large limes (freshly juiced)
1 bunch fresh cilantro (chopped)
2 large ripe avocados (peeled and chopped)

Directions

Place beans and water or broth into a medium-sized stock pot. Bring to a boil, then cover and put on a low simmer. Cook for 45 to 60 minutes, or until beans are tender. Drain and cool.

Place beans and all other ingredients in a large mixing bowl. Combine well and serve.

Ingredients

2 cups nuts of choice (soaked overnight, dehydrated and chopped)
1/4 teaspoon sea salt
2 tablespoons coconut oil (melted)
1 large pasture-raised egg

Directions

Preheat oven to 350F.

Place flour and salt in a food processor and pulse briefly. Add coconut oil and egg and pulse until mixture forms a ball.

Press dough into a 9-inch pie plate. Bake for 8-12 minutes.

Ingredients

Frosting:

Cake:

Directions

Frosting:

Cake:

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