But with a much more lively milk chocolate taste. This recipe is adapted from a standard quick and easy chocolate cake recipe. The icing consistency was an accident. I was going for a thicker decorator icing but this actually worked very well and really reminded me of going to a bakery and getting a chocolate cake doughnut. If you have a doughnut shaped pan, this cake recipe would be perfect for that!
This cake is free of all eight common allergens. The icing is made of pureed beans, confectioner’s sugar and almond milk. If you are allergic to legumes, you could puree a fruit of your choice or use a mixture of jam and your favorite non-dairy milk. Ooo… that just made me think of doing a strawberry icing with this.
I. Adjust oven rack to middle position and heat the oven to 350 degrees Fahrenheit and lightly coat an 8-inch square or round cake pan (or your doughnut pan) with vegetable oil.
2. In a large bowl, whisk together:
– 2 cups of your favorite GF flour mix
– 1 teaspoon of xanthan gum
– 1/4 cup of cocoa
– 2 teaspoons of baking soda
3. In a separate medium bowl, whisk together:
– 3/4 cup of mashed banana or applesauce
– 1/4 cup of canola oil
– 1 cup of brewed coffee (Note: coffee intensifies the chocolate flavor. No coffee? No problem, use water or non-dairy milk)
– 1 teaspoon of vanilla extract
4. Mix together the wet and dry ingredients until well blended and pour into the pan. Bake until toothpick or knife inserted into the center of the cake comes out clean, about 30-40 minutes. With a doughnut pan, I recommend checking to see if it is finished baking after about 15-20 minutes.
After cooled, cake can be wrapped up and kept at room temperature for about three days.
1. In a small food processor, blend until as smooth as possible: 1 cup of white beans such as cannellini or navy, 1 teaspoon of vanilla extract and 1/8-1/4 cup of non-dairy milk.
2. Pour the bean puree into a mixing bowl and add 1/4 teaspoon of salt and 1 pound of confectioner’s (aka: powedered) sugar (example: about 1/2 of a bag of Dominoe’s powdered sugar).
3. Blend until smooth and thick but drippy.
4. Transfer to a small bowl. When you slice a piece of cake, drizzle the icing over the slice and enjoy.
The icing can be stored in a covered container in the refrigerator for about a week. It also goes great on cinnamon buns or buttery cinnamon toast. Yum!