Sunday, April 1, 2012

Gluten FREE Chocolate Chip Cake

(check labels to make sure you are using gf ingredients)
  • 1-1/2 cups of cooked, cooled and well-drained cannelini beans (or one can, rinsed and well-drained )
  • 1/4 cup unsweetened applesauce
  • 3 tablespoons oil
  • 1 tablespoon vanilla extract
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 to 1/2 teaspoon salt
  • 1 cup evaporated cane juice or organic sugar
  • 1/2 cup almond flour (I used Bob's Red Mill)
  • 1/3 cup sorghum flour
  • 1/3 cup brown rice flour
  • 1/3 cup tapioca flour
  • 1 cup vegan chocolate chips
  1. Blend the beans, applesauce, oil and vanilla in a food processor until smooth.
  2. Place the baking powder, baking soda, salt, sugar, almond flour, sorghum flour, brown rice flour, and tapioca flour in a large bowl. Whisk the dry ingredients together until all  lumps are removed and the flours are combined.
  3. Add the dry ingredients to the food processor and buzz until the two mixes are well-integrated.
  4. Stir in the chocolate chips or, add to the processor and buzz carefully a few times until the chips are mixed in but not broken.
  5. Spread the batter (it will be fairly stiff) into the greased pan and smooth the top.
  6. Bake in a pre-heated 350˚ oven for 40 to 50 minutes until a toothpick in the center comes out sort of dry. The edges of the cake will be drier than the center, which will stay a bit moist.
  7. Cool on a rack for about 20 minutes before removing from the pan. If you haven't used a spring-form pan, good luck. 
  8. UPDATE: I placed a round of parchment paper on the pan bottom and greased it, before adding the batter and baking. After the cake had cooled about 20 minutes, I placed a plate over the top, flipped it over, peeled off the paper, placed a serving plate over the cake and flipped the cake right side up. It worked much better than trying to remove the cake from the pan bottom. 



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