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    Gluten free and Vegan Chocolate Cake

    Published on December 24, 2020

    Ingredients:

    • ¾ Cup – Rice flour
    • ½ Cup – Ragi/finger millet flour
    • ½ Cup – Sunflower seeds
    • ¼ Cup – Tapioca flour
    • ¼ Cup – Cocoa powder
    • 1 Cup – Powdered jaggery
    • 3 Tbsp – Ground flaxseed mixed with 9 Tbsp water (flax-egg)
    • 1 Tbsp – Coffee dissolved in ¼ cup water.
    • ¼ Cup – Coconut milk
    • ¼ Cup – Warm water
    • 1 ½ Tsp – Baking powder
    • 1 Tsp – Baking soda
    • 1 Tsp – Vanilla extract
    • ⅓ Cup – Olive oil
    • 2 Tsp – Apple cider vinegar
    • ¼ Tsp – Salt

    Method:

    • Preheat the oven to 180 degrees for 20-30 minutes.
    • Place the sunflower seeds in a blender jar with the rice flour and process it into a fine powder.
    • Take this out in a bowl and add the ragi flour, tapioca flour, cocoa powder, baking soda, baking powder and salt in.
    • Give it a thorough whisk so that everything is evenly combined.
    • In a clean bowl, add the powdered jaggery, olive oil, apple cider vinegar, coconut milk, flax egg, vanilla extract, coffee dissolved water and give it a whisk until the jaggery is dissolved.
    • Now add the dry mixture into the bowl and using a spatula, mix it until all the dry mixture is incorporated.
    • Now add the warm water into the bowl and give it a final mix, until a uniform batter forms.
    • Pour the batter into a greased and lined baking pan and bake the cake for 40-45 minutes until a skewer inserted in the middle of the cake comes out clean.
    • Let the cake cool to room temperature, top it with some chocolate ganache, caramel or fresh fruits and serve.
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