gluten free soy free vegan chocolate bundt cake

bundt cakes are so darn cute! it's pretty much a giant donut, how could you go wrong!?

this cake recipe is full of chocolate flavor, and guaranteed to impress.

 

gf, sf, v chocolate bundt cake

     cake

• 1 cup brown rice flour
• 1/8 cup potato starch (not potato flour)
• 1/8 cup tapioca strach (also known as tapioca flour)
• 1/2+1/8 cup unsweetened cocoa powder
• 3/4 cup sugar
• 1/2 teaspoon xanthan gum
• 1 1/4 teaspoons baking soda
• 1/2+1/8 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 tablespoon egg replacer, mixed with 1/8 cup milk of choice 
• 1/8 cup agave nectar
• 1 1/8 cup milk of choice (i used chocolate almond milk)
• 1/4 cup canola oil, or unsweetened applesauce
• 1 teaspoon pure vanilla extract

 PREHEAT the oven to 350 F

slightly grease and then dust your bundt pan with cocoa powder 

in a large mixing bowl combine flour, starches, cocoa, sugar, baking soda, baking powder, and salt

whisk well

add the egg replacer mix, agave, milk, oil, and vanilla to the dry ingredients

mix well on medium speed until smooth, about three minutes

pour batter evenly into your bundt pan

bake in the center of the oven for about 45 minutes 

(prick the cake with a toothpick, the toothpick should come out clean)

take out of oven and place a plate over the pan, then flip the cake over onto the plate

set aside to cool

       frosting

• 1/8 cup margarine (i used soy free earth balance)
• 2 tablespoons milk of choice (i used almond milk)
• 1/4 cup cocoa
• 3/4 cup confectioners' sugar
• pinch of salt

combine ingredients in saucepan

whisk constantly over low heat until margarine is melted

take off heat and whisk until completely mixed

wait for cake to cool before frosting

dust frosted cake with confectioners' sugar

share because there's plenty!!

mmmm pie!!

just because i haven't been posting a lot lately, doesn't mean i haven't been cooking everyday and constantly making treats. it's just that some days are better documented than others.

i did have a camera around when making pie the other day.

can i just say this pie was SO GOOD! like perfect even. wonderful flaky crust, it didn't even have the slightest "gluten free" consistency. can't wait to have a reason to make another one..... then again whoever needed a reason?

pear ginger pie

      
      pie filling

• 2-3 large ripe but firm pears
• 1/2 cup sugar
• 1 tablespoon freshly squeezed lemon juice
• 2-3 tablespoons ginger, chopped
• 2 tablespoons cornstarch 

toss all pie filling ingredients gently in medium mixing bowl, set aside

     pie crust

• 2 cups brown rice flour
• 3/4 cup potato starch (not potato flour!)
• 1/4 cup tapioca starch (also known as tapioca flour)
• 6 tablespoons corn starch (to make corn-free, use sweet rice flour)
• 3 tablespoons confectioner's sugar
• 1 1/2 teaspoons xanthan gum
• 3/4 teaspoon salt
• 1 1/4 cups margarine of choice ( i use soy-free earth balance)
• 4 1/2 teaspoons egg replacer mixed with 6 tablespoons milk of choice (i used almond milk)
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon milk of choice (almond) to brush the top of the crust
• 1 tablespoon sugar (optional) for top of crust

PREHEAT the oven to 425

slightly grease a 9 inch pie dish 

in a large mixing bowl, whisk the flours, starches, sugar, xanthan gum, and salt

add the margarine in tablespoon-size pieces, and mix on medium speed about 1 minute

add the egg replacer, lemon juice, and mix until combined, about 1 minute

divide the dough in half and mold into two balls

place one on a sheet of parchment paper, flatten to a disc with your palm

place another sheet of parchment paper over the dough, and roll out about 2 inches wider than your pie dish

remove the top sheet of parchment paper, and flip the crust into the pie dish, pressing down with your palm

remove other sheet of paper and patch any cracks with your fingers (the dough is very forgiving)

prick the bottom 8 times with a fork and refrigerate while rolling second dough

roll the second crust the same as the first.

take the filling, add it to the pie, and then top with second crust

crimp and pinch edges to make sure the pie is sealed all the way around

cut slits in your top crust

brush crust, including outer edge, with the milk

sprinkle evenly with sugar

bake for 25 minutes, or until crust is golden (reduce to 400 if crust is browning too quickly)

decrease temperature to 375, and bake for about 45 minutes longer

remove from oven and let cool before cutting (about two hours)

want a tart instead?

    for this pear blackberry tart, i simply halved the crust recipe, and changed the baking temperature to 375,

prebaked the crust for 15 minutes, and let cool to room temperature

for the filling i removed the ginger, and added 1/2 a pint blackberries right before baking

i sprinkled the top with some sugar

then baked for about an hour

BOTH WERE AMAZING!! yum yum yum.