- 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 😉