CLICCA QUI PER LA RICETTA IN ITALIANO
INGREDIENTS
- 200 gr / 7 oz brown rice flour
- 80 gr / 3 oz (potato) starch
- 160 gr / 5.6 oz brown sugar
- 3 tbsp answeetend cocoa powder
- 2 tsp cream of tartar + 1 tsp baking soda (or sub both with baking powder)
- pinch of salt
- 4 tbsp ground flaxseed + 10 tbsp water (= egg replacer)
- 30 gr / 1 oz seed or coconut oil
- 120 gr / 4 oz non dairy milk
- 120 gr / 4 oz filtered orange juice
- 150 gr / 5.3 oz dark chocolate (the one I use is orange flavored)
- candied orange
Ready in: 1 hour
So here we are with the last of my three ideas for the holidays menu and I won’t hide it: as much as I love the two savory dishes I previously posted (creamy baked pasta and veggie casserole), I couldn’t wait to get to the dessert.
As it happens pretty much with every meal, that is. Sometime I would have dessert even after breakfast. Yes I’m that bad.
And the fact I love cakes and chocolate and citrus fruits and this one has them all in each bite, might have a lot to do with my enthusiasm for this recipe too.
But let’s get to chocolaty business, my dear:
- pre-heat the oven 180 C° / 355°F
- mix the flaxseeds and water and let it rest for a few minutes
- mix the flour, starch, sugar, cream of tartar and baking soda
- now divide the mix into two halves
- to one part add the cocoa, half the seed/coconut oil, the dairyfree milk and half the flax-egg
- to the other part of dry ingredients add the other half of seed/coconut oil and flax-egg, and the orange juice
- whisk thouroughly the two batters keeping them separate
- grease the bundt cake pan with some seed/coconut oil
- now in the pan alternate a couple of tbsp of chocolate batter to a couple tbsp of orange batter, one next to the other, till you finish both batters.
- with the back of the spoon make light swirling movements through the two batters, not over mixing them, but creating white/brown lines, so you get a marble-effect (see picture below)
- now into the oven for 30 minutes more or less
- in the mean time melt the chocolate bars in a small pot, adding a few tbsp of veg milk, until you get the creaminess you want. I opted for a thicker chocolate spread
- once the cake is baked, let it cool down a bit and then decorate with the melted chocolate
- add some candied orange on top (cubes in my case)
And … keep strong. Do not eat the whole cake right away. I repeat: do not eat the whole cake right away.
Which is why last time I baked it, I brought half of it to my friends (and they loved it, woot woot!).
In the next few days I’ll be sharing an easy, cheap and tasty idea for a gluten and dairy-free gift too, so if you want to stay in touch (oh please do) don’t forget to subscribe to my Instagram, Twitter and Facebook 😉
Ciao!
Sonia
![🇬🇧 I noticed there’s a lot of galettes going on here on the Instagram lately and as per usual I get inspired to make recipes in my #glutenfree #vegan version. So here’s the ingredients and instructions!
.
150 gr gluten free brown rice flour - 50 gr gluten free buckwheat flour - 100 gr gluten free potato starch - 1/2 tsp salt - 130 gr vegan margarine - 6 tbsp water - 500 gr cherry tomatoes - 1 onion - seasoning
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Mix dry ingredients first, then add margarine and water and mix with a spoon until big crumbs form, then squeeze all the ingredients together with your hands and “knead” until it’s a firm ball of dough. Refrigerate for 30 minutes. Heat oven 180 C° / 350 F. Cut cherry tomatoes in halves, slice the onion, in a bowl season and mix everything with olive oil, salt, oregano. Roll the dough out between two pieces of parchment paper, then remove the top one, move the rest on a baking sheet, add the onions and tomatos mix in the center and fold the outer part of the dough with the help of the bottom parchment paper (yup, it will break a bit, the joys of gluten free, so in that case push the dough together). Bake for 25 minutes. P.S. you can add mixed seeds to the dough and on top before baking.
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🇮🇹 Galette #senzaglutine, vegan, farcita con pomodorini e cipolle [ricetta nei commenti]
#sweetsensitivefree #foodblog #glutenfreevegan #glutenfreerecipeshare #veganbaking #glutenfreebaking #allergyfriendly #lactosefree #senzaglutinesenzalattosio
#senzaglutinemacongusto #foodphotography #foodblogfeed #summerrecipes](http://instagram.fymy1-1.fna.fbcdn.net/vp/bfe014c05bb2633c87f823b6b0a40019/5DFA4FDD/t51.2885-15/sh0.08/e35/c0.135.1080.1080a/s640x640/66202245_371313860248903_274815833297780895_n.jpg?_nc_ht=instagram.fymy1-1.fna.fbcdn.net&_nc_cat=107 "🇬🇧 I noticed there’s a lot of galettes going on here on the Instagram lately and as per usual I get inspired to make recipes in my #glutenfree #vegan version. So here’s the ingredients and instructions!
.
150 gr gluten free brown rice flour - 50 gr gluten free buckwheat flour - 100 gr gluten free potato starch - 1/2 tsp salt - 130 gr vegan margarine - 6 tbsp water - 500 gr cherry tomatoes - 1 onion - seasoning
.
Mix dry ingredients first, then add margarine and water and mix with a spoon until big crumbs form, then squeeze all the ingredients together with your hands and “knead” until it’s a firm ball of dough. Refrigerate for 30 minutes. Heat oven 180 C° / 350 F. Cut cherry tomatoes in halves, slice the onion, in a bowl season and mix everything with olive oil, salt, oregano. Roll the dough out between two pieces of parchment paper, then remove the top one, move the rest on a baking sheet, add the onions and tomatos mix in the center and fold the outer part of the dough with the help of the bottom parchment paper (yup, it will break a bit, the joys of gluten free, so in that case push the dough together). Bake for 25 minutes. P.S. you can add mixed seeds to the dough and on top before baking.
.
🇮🇹 Galette #senzaglutine, vegan, farcita con pomodorini e cipolle [ricetta nei commenti]
#sweetsensitivefree #foodblog #glutenfreevegan #glutenfreerecipeshare #veganbaking #glutenfreebaking #allergyfriendly #lactosefree #senzaglutinesenzalattosio
#senzaglutinemacongusto #foodphotography #foodblogfeed #summerrecipes")
2 Comments
Ciao Sonia!!!! Bravissima! 😍😘
Ciao Nicoletta! Grazie mille! ^__^