cataphoric (cataphoric) wrote in vegancooking,
cataphoric
cataphoric
vegancooking

Gluten-Free Chocolate Coconut Rum Cake

Tonight was my fourth time making this cake, this time for a party of gluten-loving omnivores, and it was a huge hit. I love this cake!


1½ cup sorghum flour
1 cup white rice flour
½ cup almond meal*
½ cup cocoa powder
1½ tsp baking soda
¾ tsp salt
1½ tsp xanthan gum*
½ tsp agar agar powder*
2 cups cane sugar
¾ cup unrefined coconut oil
½ cup light rum
1½ cup non-dairy milk (I use almond)

*For my almond meal I just pulse a handful of almonds in my coffee grinder until they turn into a relatively fine powder. Agar agar can be found pretty cheaply at your local Asian market, and you can also sub guar gum (which is much cheaper, but harder to find) for the xanthan gum.

The wet ingredients should be at room temperature, with the coconut oil still solid, but soft, before starting. Preheat your oven to 350°F and oil two 8-inch round cake pans.

In a medium bowl, whisk or sift together the flours, cocoa, baking soda, salt, xanthan gum, and agar agar.

In a large bowl, combine the sugar, coconut oil, and rum. Using a hand mixer beat the mixture for one minute, then add the non-dairy milk and continue to beat. Working in a few batches, gradually add the dry ingredients into the wet and beat until combined. Pour the batter evenly into the two cake pans and bake for 28-30 minutes, or until a knife inserted into the center comes out clean.

The cake holds together well on its own, though if pairing the two into a layer cake, you'll have a much easier time if you freeze the cakes for a few hours before putting the layers together. To serve, frost liberally with chocolate coconut rum frosting:

¼ cup unrefined coconut oil
¼ cup dairy-free margarine
½ cup cocoa powder
2½ cups powdered sugar
3 tbsp light rum
non-dairy milk as needed

Before beginning on the frosting, your two fats should be at room temperature. Place the coconut oil, margarine, and rum in a medium mixing bowl and gradually beat in the sugar and cocoa, adding your non-dairy milk as needed to get the right consistency (it usually takes 2-3 tbsp for me).


Also posted to my gluten-free vegan baking blog, http://starch-free-gluten-free.blogspot.com/, in case anyone's interested in similar recipes :)
Tags: -allergies-gluten/wheat, desserts-cakes-alcoholic, desserts-cakes-chocolate
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