Saturday, March 17, 2012

Allergy-Free Grasshopper Fudge Cake

This Grasshopper Fudge Cake is gluten-free, egg-free, and (mostly) dairy-free! And it is so delicious! I got the cake recipe from Babycakes: Vegan, Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery by Erin McKenna. The Fudge Sauce originally called for a whole cup of corn syrup! In my opinion, that is way too much corn syrup! Mixing sugar and water, I used that as a substitute for the corn syrup. The Fudge Sauce is chocolatey and not too thick.

Allergy-Free Grasshopper Fudge Cake
2 cups garbanzo-fava bean flour
1 cup potato starch
1/2 cup arrowroot powder
1 tablespoon plus 1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon salt
2/3 cup coconut oil, melted
1/2 cup agave nectar
1/2 cup honey
1/3 cup maple syrup
3/4 cup applesauce
2 tablespoons vanilla extract
2-3 teaspoons peppermint extract
1 cup hot water
1 tablespoon cocoa powder

Preheat the oven to 325°.
In a medium bowl, sift together the flour, potato starch, arrowroot powder, baking powder, baking soda, xanthan gum, and salt. Add the coconut oil, agave nectar, honey, maple syrup, applesauce, vanilla, and peppermint extract. Stir in the hot water and mix until combined and batter is smooth. Place 1 cup of the batter in a small bowl and mix in the cocoa powder; set aside. Pour remaining batter into a greased 13x9" pan.
Drop the chocolate batter by generous tablespoons randomly in 12 to 14 mounds onto the batter in the pan. Cut through the batters with a knife in S-shape curves in one continuous motion. Turn pan one-fourth turn; repeat cutting for swirled design.
Bake for 15 minutes, turn the pan 180°, and bake for another 7-9 minutes. Cool cake completely, about 1 hour.

Fudge Sauce
1 1/2 cups sugar, divided
1/2 cup water, divided
1/4 cup cocoa powder
1 cup Chocolate Almond milk
1/2 cup chocolate chips, divided
2 teaspoons vanilla extract

In a small bowl, stir together 1 cup sugar and 1/4 cup water; set aside.
In a medium saucepan, whisk together remaining 1/2 cup of sugar, remaining 1/4 cup of water, and cocoa powder. Bring to a boil over medium heat. Remove form heat and stir in milk, sugar and water mixture, and 1/4 cup of the chocolate chips. Return to heat and stir frequently until chocolate becomes thick and sticky, about 8-12 minutes. Remove from heat and immediately add vanilla and remaining 1/4 cup of chocolate chips. Allow to cool for at least 15 minutes.

 Distribute fudge sauce evenly over the cake. Carefully spread Cool Whip over the the fudge sauce. Store cake covered in the refrigerator until ready to serve.

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