This recipe is wheat-free, vegan, and easy:
1 1/4 cups oat flour
1 cup raw sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup warm water
1 tsp real vanilla extract
2 tbsp vegetable Oil
1 tsp apple cider vinegar
1. Preheat the oven to 350. Put all of the ingredients in a bowl & stir until combined.
2. Pour the batter into a loaf pan coated with cooking spray. Bake 40-50 minutes, rotating the pan about halfway through the baking time. When a toothpick inserted into the middle comes out clean, it's done. However, I like my cake a little bit underdone and gooey If some moist crumbs cling to your toothpick, you can consider that done.
3. Let the cake cool completely, then top with Peanut Butter Glaze (recipe follows) Slice & Serve.
Peanut Butter Glaze
1/2 cup raw sugar
2 tbsp canola oil
2 tbsp soy milk
2 tbsp creamy 100% peanut butter (the natural kind, no added sugar)
2 tbsp unsweetened cocoa powder
2 tsp real vanilla extract
Combine all of the ingredients in a bowl and mix with a hand blender until the sugar crystals are dissolved. If they aren't dissolving, you can gently heat the mixture until they do (heat on low on the stove or on 50 percent power in the microwave, stirring every 20 seconds). Be careful of spatter when blending this recipe. Spread the glaze on the cake
VARIATIONS...
for cake:
instead of oat flour you can try any other flour, preferably whole grain
instead of raw sugar any other granulated natural sweetener
for glaze:
instead of raw sugar, try 1/3 cup agave syrup or 1/3 cup real maple syrup ***I used the real maple syrup because that is what I had***
I must say since planning the monthly meals, it gives me more time to find some good dessert recipes to have with the family. We are loving this! Hope you enjoy the cake! Please share your thoughts if and when you try it!
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