Gluten Free Chocolate Cake with Red Wine-soaked Figs and Vegan Buttercream

 

1 tablespoon palm shortening, nondairy butter (such as Earth Balance), or coconut oil, for greasing the pans 2½ cups Jennifer’s Way Bakery All-Purpose Flour (purchased or see below) 1 teaspoon ground ...

What you will need

5 fresh figs

½ cup good red wine

1 tablespoon palm shortening, nondairy butter (such as Earth Balance), or coconut oil, for greasing the pans

2½ cups Jennifer’s Way Bakery All-Purpose Flour (purchased or see below)

1½ cups organic unsweetened cocoa powder

2½ teaspoons baking soda

2 teaspoons aluminum-free baking powder

1 teaspoon ground vanilla bean (or 2 teaspoons gluten-free vanilla extract)

Pinch of espresso powder

2 teaspoons Himalayan salt

1 very ripe banana

1 cup unsweetened applesauce

1½ cups rice milk, coconut milk, or any other additive-free, unsweetened nondairy milk

1 cup maple sugar, coconut sugar, date sugar, or evaporated cane juice

1 cup real maple syrup

2/3 cup olive oil

1/3 cup warm water

¼ cup melted chocolate (melt any nondairy naturally sweetened chocolate you like in the microwave, stirring after every 15 seconds so it doesn’t burn)

Vegan Buttercream (recipe follows)

TO DECORATE

3 tablespoons dairy-free, naturally sweetened chocolate chips

1 tablespoon nondairy butter (such as Earth Balance) or palm shortening

2 or 3 whole fresh figs

VEGAN BUTTERCREAM

MAKES ABOUT 1½ CUPS BUTTERCREAM

1 cup palm shortening

¾ cup Homemade Powdered Sugar (see below)

2 tablespoons rice milk, coconut milk, or any other additive-free, unsweetened nondairy milk

½ teaspoon ground vanilla bean (or 1 teaspoon gluten-free vanilla extract)

Combine all the ingredients in a bowl and mix with a hand mixer on high speed until fluffy (you could also do this in a stand mixer). The buttercream will keep in an airtight container in the refrigerator for up to 2 weeks.

JENNIFER’S WAY BAKERY ALL-PURPOSE FLOUR MIX

MAKES 4 CUPS

INGREDIENTS

1 cup sorghum flour

1 cup quinoa flour

½ cup amaranth flour

¾ cup arrowroot starch

¼ cup potato starch

1½ teaspoons xanthan gum

METHOD

In a large bowl, combine all the ingredients with a whisk. Store in an airtight container in the refrigerator for up to 1 month.

HOMEMADE POWDERED SUGAR

MAKES ABOUT 3 CUPS

INGREDIENTS

2 cups organic evaporated cane juice

1 cup tapioca starch

METHOD

Mix the sugar and starch together in a food processor, pulsing until you have a fine powder.

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