Thursday, April 28, 2011

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
  • 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

  • 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!!

Wednesday, April 20, 2011

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.