Chocolate Devil’s Food Cake

Have you all recovered from the holidays? Eaten and drank your way through a gazillion pounds of salad and fruit? Good, now you’re ready to get back to real life, and just in time too, your poor body is starving for chocolate (I’m basing this solely on a singular experience, mine, and generalizing because I can’t possibly be alone in this, right?).

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The Devil resides here.

I compromise with my body, I get to fill my desperate chocolate craving and it gets to stay healthy. ish (the word on the healthyness of chocolate is not terribly convincing but it MAKES US HAPPY).

It’s time for a little devilish play.

This cake recipe is free of all grains (and therefore gluten free, yes I’ve been asked that),  free of dairy, free of nuts, it uses coconut sugar and maple syrup to sweeten (except the donut glaze). It does contain eggs, I haven’t been successful (yet) in the grain free vegan catagory.

This cake calls for coconut milk yogurt, see my excellent recipe here and here to make delicious additive-free VEGAN yogurt at home. You will also need tiger nut flour which is a wonderful flour made from a pre-biotic fibre rich teeny tuber, so you’ll want it anyway.

And it makes killer donuts:

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The Devil as a donut.

I don’t have pretty step-by-step pictures. You’ll be fine.

CHOCOLATE DEVIL’S FOOD CAKE

(grain free, dairy free, nut free)

Makes one round cake, 8 cupcakes or 12 donuts

Dry ingredients:

1 cup tiger nut flour

1/3 cup good quality cocoa powder

1/2 cup arrowroot powder

1/4 cup coconut flour

1/2 cup coconut sugar

2 tsp psyllium husk powder

1 tsp salt

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon (if desired)

Wet ingredients:

3 eggs at room temperature, beaten

1/4 cup maple syrup (or coconut nectar)

1/2 cup melted coconut oil

1/2 cup coconut milk yogurt 

Method: Pre-heat oven to 350*

Coat your chosen pan with a baking spray or coconut oil (8-9 inch springform, donut mold, or muffin tin for cupcakes, or use liners).

In a small bowl whisk to combine all dry ingredients, pressing out any lumps, set aside.

In a medium bowl, or the bowl of a stand mixer, whisk room temperature eggs. If your eggs are cold the coconut oil will not emulsify into the wet batter (you can warm cold eggs by placing them in warm water 30 minutes before cracking them open, changing the water after 15 min). Add remaining wet ingredients and whisk until fully blended and thick, a minute or two.

Combine dry and wet ingredients blending until completely incorporated. Pour batter into spring form pan or spoon evenly into donut mold, filling nearly full.

Bake cake for 50-60 minutes, bake donuts 20-30 min and bake cupcakes 30-40 min; until a toothpick inserted in the center comes out with crumbs but not wet. Let cool before unmolding.

Leave cake whole or, once cooled, slice in two through the center to create a layer.

Coconut Milk Ganache

Makes enough for a cake with one layer, cupcakes, donuts with some leftover (but that is no problem, right?)

1 cup dairy free chopped chocolate or chocolate chunks

1 cup full fat coconut milk, using all the firm coconut milk and enough of the thin milk to equal one cup

2 Tbsp coconut oil

Method:

Place chocolate and coconut oil in a heat proof or stainless bowl. Bring coconut milk almost to a boil then pour over chocolate. Stir well to combine, let cool to room temperature then refrigerate.  Using a hand mixer or a stand mixer, beat the ganache until thick and fluffy. This ganache will soften at room temperature, so keep it refrgerated until ready to use.

Once cake or cupcakes have cooled use a spatula to spread frosting fancifully.

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Coconut Milk Glaze with Raspberries

2 cups organic powdered sugar (plus more if needed to acheive desired consistancy)

1/4 cup warm full fat coconut milk (stirred well)

2 Tbsps crushed freeze dried raspberries, plus more for topping

Method:

Whisk powdered sugar into warmed coconut milk, add crushed raspberries, adjust consistency by adding more powdered sugar a teaspoonful at a time, or adding water a few drops at a time. The glaze should be thick but still pourable.

Once donuts are cool enoungh to pop out of their molds, place them on a rack set over  parchment paper or a baking sheet. Spoon glaze over each one, letting it drip down the sides a bit ( it shouldn’t be so thin that it runs over the donut). Press freeze dried raspberries onto tops of donuts.

EAT. Share. Enjoy. 

 

 

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Coconut Milk Yogurt

Completely dairy free yogurt.

Vegan. None of the nasty additives of commercial brands. Easy to make.

Luscious, delicious, real YOGURT.

freshly made coconut milk yogurt
To make this rewarding and fantastic recipe part of your dairy-free pantry, pop on over to Team Yogurt read all about it and a little bit about me. Then take a trip around the gorgeous website full of delectable recipes and writings from some of today’s most influential food writers and food makers. Team Yogurt is the newest beautiful creation by Cheryl Sternman Rule, author of the award winning blog 5 Second Rule and her current book, Yogurt Culture.


Replace coconut milk yogurt in any recipe calling for dairy yogurt, while it has a different flavor profile, it’s one that is mild and slightly tangy.

 

Stay tuned for my recipes using this yogurt like grain-free, dairy-free CHOCOLATE DEVIL’s FOOD CAKE (and donuts with coconut raspberry glaze!)

 

As always, this recipe has been tested again and again, but glitches happen, please feel free to reach out to me with honest questions.

Thank you for stopping by here!

 

 

Plantain Tortillas (AIP Paleo)

Plantains are a beautiful and versatile starch full of fiber and potassium, often overlooked by cultures where they are not grown. They are considered a ‘cooking’ banana, not intended for raw eating, which is just fine because they cook up wonderfully wether yellow-ripe or green.

While in Tulum last winter we ate at Hartwood  where, among many incredible dishes (the Pulpo Platter, holy smokes!) we had plantains roasted in a wood fired oven, drizzled with honey and cinnamon, proving plantains can be incredibly luscious. My love for plantains was complete. ( If you are vegatarian and ever go there, order two).

In my quest to create bread-like foods on the AIP/Paleo diet I did a quick internet search and discovered quite a few recipes for plantain tortillas. I picked one that made the most sense to me,  I made them but was not wholly pleased. Being hopeful and full of perseverance,  I tried again, altering until it worked. With good green plantains these are foolproof.

We eat these every week, sometimes for breakfast.

Plantain Tortillas 

3 green plantains (make sure they are not turning yellow)

3/4 cup water

1/4 cup coconut oil (no need to soften)

1/4 cup arrowroot flour

1 tsp salt

Optional: try substituting 2 tbls of water with fresh lime juice. Add 1/2 tsp spices such as smoked paprika, cayenne or chipotle.

Heat oven to 400*. Line 2 baking sheets with parchment paper.

Peel green plantains (you may need to cut some of the fibrous inner peel off the plantain) and slice them in to 1 inch rounds. Place them in your blender or food processor. I have found the Vita-Mix to work the most efficiently, try pureeing half the plantains and water at a time in a less powerful machine.

Add the remaining ingredients and puree until you’ve achieved a smooth applesauce-like consistency. If your plantains were tough to peel they may be dry, add additional water 1 tbsp at a time, too thin and the tortillas won’t come together properly.

Scoop a spoonful of batter on to your parchment lined baking sheet spreading  it around until a thin 1/8-1/4 inch thick circle is formed (or any wonky shape will do) about 4 inches around. I use a soup sized spoon, you can make them bigger if you like. They do not spread during baking, so go ahead and put 5 or 6 on each sheet.

Spreading tortillas

Place your baking sheets in the pre-heated oven set a timer for 10 minutes, at that point you need to check for loosened edges and dry centers, it may take up to 14 minutes a side. Carefully flip the tortilla and bake another 8 minutes or so. Baking time depends on what your goal is, you can have soft foldable tortillas or crisp tostadas. So versatile!

Store in a bag in the fridge or freeze if desired. Reheat in the oven, microwave or, my preference, quickly on a low open flame.

A final note: if you do this recipe with ripe yellow plantains (when the skins are close to black that means ripe) you can make them thicker and eat as sweet pancakes 🙂