Chocolate Raspberry Ganache Cake (gluten and soy free)

 

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Image courtesy Steve daPonte http://www.dapontephotography.wordpress.com

I’m all about taking a good thing and making it better. That’s what I did with this classic chocolatey favorite. Rich, dark and decadent chocolate cake can now be enjoyed by those with gluten and/or soy intolerance. Add a layer of tangy, sweet raspberry preserves and you just kicked it way up to an elegant special occasion or company dessert.

Chocolate Raspberry Ganache Cake

(adapted from Audrey Snowe’s Gluten-Free Vegan Cupcakes)

¾ cup + 2 tbsp superfine brown rice flour

⅓ cup + 2 tbsp potato starch

2 tbsp tapioca starch

½ tsp xantham gum

¼ tsp salt

2 tsp baking powder

6 tbsp cocoa powder

¾ cup light coconut milk (the canned type)

1 tsp apple cider vinegar

1 tbsp maple syrup

¼ cup grapeseed oil

1 tsp pure vanilla extract

1 cup sugar

3/4 cup raspberry preserves

Chocolate Ganache (recipe below)

Method:

Preheat oven to 350 degrees. Grease a 9 inch cake pan and set aside.

In a medium bowl, whisk together brown rice flour, tapioca starch, potato starch, xantham gum, salt, and baking powder. Add cocoa powder and mix until all ingredients are combined. In a large mixing bowl, mix together coconut milk, apple cider vinegar, maple syrup, grapeseed oil, and vanilla extract. Add sugar and mix once more until sugar is blended in. Add flour mixture to wet mixture and mix all ingredients together. Be careful not to over-mix. Spoon batter into prepared pan. Place in the oven on center rack and bake for 20 minutes, or until a toothpick inserted into the center comes out dry. Remove from the oven and allow to cool.

When completely cool, split cake into two layers and spread with the best quality raspberry preserves you can find. Assemble the cake and pour chocolate ganache over the top to coat. Refrigerate until about 15 minutes before service time.

Serves 8-10

Chocolate Ganache Recipe

Double Chocolate Brownies

brownies

My very favorite dessert is and has always been chocolate brownies. This recipe takes the cake! I finally found a rich, fudge, dark chocolate brownie experience spiked with coffee, that rivals even conventional recipes. I am serious. Try this recipe for yourself!

Dark Chocolate Brownies

Recipe courtesy The Sticky Fingers Bakery Cookbook

by Doran Petersan 

Ingredients:

  • ⅔ cup Coffee, brewed
  • 1 tbsp. Earth Balance non-dairy margarine for baking
  • 2 ounces dark chocolate, chopped
  • 19.6 ounces sugar, weighed
  • 4 ounces Cocoa, weighed
  • 1 ½ teaspoons Sea salt
  • ⅔ cup Canola oil
  • ⅔ cup Water
  • 1 tbsp. Vanilla
  • 11 ounces All-purpose flour
  • 1 teaspoon baking powder
  • ¾ cup chocolate chips

mise

1. Preheat oven to 350. Grease a 9 x 13 inch baking pan.:
2. Using a double boiler, heat coffee, margarine and dark chocolate, stirring until chocolate is melted and ingredients are thoroughly combined.:
3. In bowl of a stand mixer, combine sugar, cocoa powder and salt and mix together with paddle attachment.:
4. Add oil, water and vanilla and mix to combine.:
5. Add coffee mixture and mix to combine.:
6. In a separate bowl, mix together the flour and baking powder. Stir in the chocolate chips. Add the dry ingredients to the wet ingredients and mix until ingredients are incorporated.:
7. Pour the batter into the prepared baking pan and bake for 45-55 minutes until toothpick comes out clean. Cool completely before cutting.:
Yield:  12 really big brownies or 24 small

 

Chocolate Mousse Terrine

platedHere is a rich, elegant, special occasion dessert that is pretty easy to assemble, believe it or not. Fudgy brownie layered with creamy chocolate mousse enrobed in smooth chocolate ganache. I have garnished this slice with a chocolate-dipped strawberry and Tru-Whip non-dairy whipped topping. It’s also nice served with raspberry sauce.

Chocolate Mousse Terrine

1 recipe chocolate brownies (here’s a link)

1 recipe chocolate mousse (here’s a link)

1/2 recipe chocolate ganache (here’s a link)

Whipped topping, berries, mint (optional)

Method:

Bake brownies in a jelly-roll pan for about 20 minutes and cool completely. Line a loaf pan  with plastic wrap to extend with enough excess to cover when finished layering.

While brownies are baking, whip up the chocolate mousse and chill in the refrigerator. When brownies are completely cooled, cut into three wide strips to fit the interior of the loaf pan.

Press a layer of brownie into the loaf pan. Spread a thick layer of mousse then top with a second layer of brownie. Repeat layering, ending with brownie. Cover with plastic wrap and freeze at least 6 hours or overnight.

When ready to glaze your terrine, prepare the ganache recipe. Place a metal rack on a wax or parchment paper-lined rimmed sheet tray. Flip the frozen terrine out of the loaf pan and unwrap. Set cake right side up and place on the rack.

ganache

Pour ganache over cake, making sure to cover  the top and sides completely. This can be best achieved by pouring quickly and from a height above the cake that allows the glaze to flow rather than just to rest on the surface. If you can, try to avoid spreading the glaze with a knife or spatula, as it creates imperfections and bubbles on the surface.

Return the cake to the freezer to allow the ganache to firm up well. Make sure the cake is on a non-stick surface such as waxed paper or parchment.

You may wish to give the cake another coat of ganache, depending on the thickness of the glaze. If so, make sure the ganache is warmed very slightly to a pourable consistency. Return cake to freezer, but do not wrap until completely frozen, if at all.

cake

It is easiest to plate this dessert in advance. Pull from freezer, Slice with large, sharp knife dipped in hot water and cleaned in between slicing. Garnish as desired and keep plates refrigerated until service time. Enjoy!!

production

Easy Chocolate Ganache

ganacheA rich, creamy coating of chocolate ganache makes a grand impression on a special dessert! Here is a simple recipe for glazing cakes, dipping strawberries or truffle-making.

Chocolate Ganache

1 can (14.5 ounces) full-fat coconut milk

16 ounces non-diary chocolate, chopped (or chocolate chips)

scale

Method:

Place chocolate in large bowl. Heat coconut milk to almost boiling. Pour slowly over chocolate in bowl.

chips

Cover bowl with plastic wrap for about 5 minutes. Remove plastic and with a whisk, slowly blend chocolate and coconut milk. The idea is to get a smooth ganache and avoid bubbles.

stir

Use immediately or refrigerate, covered, for later use.

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Chocolate Chip Muffins

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A vegan’s life is such bliss! To enjoy the bounty of the earth, without guilt, without hesitation, with compassion. Most vegans, in my experience, are very much in love with food.

As someone who has wrestled with weight and body image issues for most of my life, I can tell you, it is so gratifying to let that go–finally. As I become more fully conscious, through my yoga and meditation practice, more in touch with and in tune with my body’s needs, I begin to have a sense of what to eat and what not to eat, based on how it makes me feel–before and after.

One thing I have realized, my body does not like a high-fat diet. But, my palate enjoys a sweet tasting chocolate treat at regular intervals. Enter, the low-fat, vegan muffin. A nice compromise when deciding whether that vegan cupcake from Whole Foods, slathered with the greasy, weirdly dry icing is really worth it.

This, I can live with. These muffins are lightly sweet and wholesome tasting. Go ahead, eat two. It’s still gonna be less calories than the alternative. Please enjoy this recipe, borrowed from Madhuram’s Eggless Cooking http://www.egglesscooking.com.

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Vegan Chocolate Chip Muffins
5.0 from 3 reviews
Print
Prep time:20 Mins
Cook time:25 Mins
Yields:8 Muffins
Very easy to bake, these vegan chocolate chip muffins will become your “go-to” vegan muffin recipe.

WET INGREDIENTS:
  • 1 CupAlmond Milk
  • 1 TeaspoonApple Cider Vinegar
  • 1/4 CupUnsweetened Applesauce
  • 1/4 CupCoconut Oil
  • 1 TeaspoonVanilla Extract
DRY INGREDIENTS:
  • 2 CupsWhole Wheat Pastry Flour
  • 1/2 CupWhite Sugar
  • 1 TablespoonBaking Powder
  • 1/2 TeaspoonSalt
ADD-ONS:
  • 1/2 CupVegan Chocolate Chips
  • 1/2 CupChopped Nuts (Optional)
SUBSTITUTES:
PROCEDURE:
  1. Preheat oven to 350F/180C for 15 minutes. Lightly grease a muffin tin or line it with paper liners.
  2. In a small bowl mix together the milk and vinegar and set aside for about 5 minutes or until it curdles.
  3. In a large bowl, whisk together the dry ingredients and make a well in the center.
  4. To it add the milk mixture, applesauce, oil and vanilla extract. Mix together until the batter is just moistened. Fold in the chocolate chips and nuts, if using.
  5. Scoop out about 1/3rd cup of batter in each muffin cup. Bake for about 25-27 minutes or until a toothpick inserted in the center of a muffin comes out clean. Mine was done in 25 minute
Vegan Chocolate Chip Muffins
5.0 from 3 reviews
Print
Prep time:20 Mins
Cook time:25 Mins
Yields:8 Muffins
Very easy to bake, these vegan chocolate chip muffins will become your “go-to” vegan muffin recipe.

WET INGREDIENTS:
  • 1 CupAlmond Milk
  • 1 TeaspoonApple Cider Vinegar
  • 1/4 CupUnsweetened Applesauce
  • 1/4 CupCoconut Oil
  • 1 TeaspoonVanilla Extract
DRY INGREDIENTS:
  • 2 CupsWhole Wheat Pastry Flour
  • 1/2 CupWhite Sugar
  • 1 TablespoonBaking Powder
  • 1/2 TeaspoonSalt
ADD-ONS:
  • 1/2 CupVegan Chocolate Chips
  • 1/2 CupChopped Nuts (Optional)
SUBSTITUTES:
PROCEDURE:
  1. Preheat oven to 350F/180C for 15 minutes. Lightly grease a muffin tin or line it with paper liners.
  2. In a small bowl mix together the milk and vinegar and set aside for about 5 minutes or until it curdles.
  3. In a large bowl, whisk together the dry ingredients and make a well in the center.
  4. To it add the milk mixture, applesauce, oil and vanilla extract. Mix together until the batter is just moistened. Fold in the chocolate chips and nuts, if using.
  5. Scoop out about 1/3rd cup of batter in each muffin cup. Bake for about 25-27 minutes or until a toothpick inserted in the center of a muffin comes out clean. Mine was done in 25 minutes.

Chock-Full of Chocolate Cookies

IMG_1954If you’ve been reading my blog for awhile, you know there is no need for deprivation in a vegan lifestyle. Holiday treats are no exception to this rule.

Now, don’t get me wrong…I come up against plenty of temptation, with most of my family members and many other individuals in my daily life that are non-vegan. It seems everywhere I turn there is a plate or basket of some sort of cookie or candy or festively decorated sugary doodad being generously offered at this time of year.

And like a lot of vegans–I wasn’t born this way. I have my share of pleasant holiday food memories. But there are so many reasons to say no to those foods that contain animal secretions. I simply refuse to endorse or support the dairy industry, no matter how small a role it may be as simply the consumer of a cookie. That is how a vegetarian became a vegan. If you want to know why I feel so strongly about this, check out the following website:  http://www.chooseveg.com/dairy.asp

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Decadent, sweet, chocolate treats are essential in my enjoyment of the holiday season. These cookies fit the bill, without breaking the caloric bank. They have a little less fat than some recipes out there, but they are easy to make with common pantry staples, they contain plenty of delicious chocolate and are absolutely egg and dairy-free.

Chocolate Chip Cookies

from “Vegan Planet” by Robin Robertson

2 cups unbleached, all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup firmly packed light brown sugar

1/4 cup pure maple syrup

1/2 cup corn oil

Egg replacer for 2 eggs

1 teaspoon vanilla extract

1 1/2 cups semi-sweet vegan chocolate chips

1/2 cup chopped nuts of your choice (optional)

Method:

Preheat oven to 350 degrees F. Lightly oil two baking sheets.

In a medium bowl, combine wet ingredients and brown sugar and mix until well blended. Set aside. Combine dry ingredients, then add half of dry ingredients to wet, mixing just until combined. Add remaining dry ingredients, then fold in the chocolate chips and nuts (if using). Drop by spoonfuls onto prepared baking sheets, about 2 inches apart.

Bake until golden brown, 15-18 minutes. Let cool completely before storing in an airtight container. Makes about 2 dozen cookies, depending on the size of your spoon.

Hot Fudge in a Hurry

Spoon

 

So we are watching TV the other night and during the commerical break I stand up and announce that I’ll be right back. As I head toward the kitchen, Steve asks, “What are you doing?” “Oh, I’m just gonna make some chocolate sauce.”

Yes, you can just about make this sauce during the commercial break. It’s that quick and easy, provided you use the right ingredients. And that’s what you get, Steve, for marrying a chef. Homemade dark chocolate sauce at 9 p.m. Poor thing.

HotFudge

Hot Fudge in a Hurry

2/3 cup Sucanat (dried cane juice)

2/3 cup water

2 heaping tablespoons high quality cocoa (the best you can afford)

2 tablespoons almond butter

1-2 tablespoons vegan chocolate chips

Pinch of sea salt

Splash of vanilla extract or other flavoring (optional)

Combine sugar and water in a small sauce pan and stir to dissolve over medium high heat.  Bring to boil and allow to bubble for about 5 minutes. Careful not to let it boil over, whisking occassionally. Reduce heat if necessary, but keep it boiling. This will help reduce the liquid to a nice smooth syrup.

Cook

Remove from heat and whisk in cocoa until well blended. Add almond butter and blend well, returning to low heat if needed to melt thoroughly. Off the heat, add the chocolate chips and stir to melt. Add a pinch of salt.

Apply liberally wherever you need warm, dark chocolate sauce.

Makes about 1/2 cup of fudgy goodness.