Got a vegan or gluten-free boy or gal to please this Valentine’s Day? Well, we’ve got news. This vegan, gluten free chocolate cake from baking maestros Vegan Divas will dazzle swarms or carnivore co-workers, health-nutty hubbys and gluten-free gals alike. If you’re not confident in your culinary skills, you can also order the gourmet delight online here for $52 and have it arrive in a gorgeous customized heart tin for the big day (The adorable folks at the bakery even stuff a fortune cookie-sized romantic quote inside). Best of all? A slice boasts 4 grams of fiber, 5 grams of protein and no cholesterol (oh wait, no vegan foods have any, duh!) Sign us up!
6 ounces unsweetened dark chocolate, broken into pieces
1 1/2 cups organic coconut milk or vanilla soy milk, gently heated
1 tablespoon bourbon vanilla
1 14-oz can organic pumpkin puree
1 1/4 cup organic golden brown sugar
1/2 cup GF almond flour
2 tablespoons tapioca or potato starch
1 tablespoon dry Ener-G Egg Replacer
1 teaspoon xanthan gum
1/2 teaspoon sea salt
1 1/2 teaspoons baking powder
1 teaspoon cinnamon or ginger
Place the chocolate pieces in the Vita-Mix (or a high speed blender container); add the heated hemp milk. Cover tightly- use caution with hot liquids. Turn on the mixer to high. Blend until chocolate pieces are melted. Add the vanilla extract, and pumpkin puree. Cover. Blend a minute.
Add the brown sugar, almond flour, tapioca, egg replacer, xanthan gum, sea salt, baking powder, cinnamon or ginger. Cover. Blend on high for a minute. Turn it off (unplug it for safety if you have kids nearby). Open the top and using a plastic spatula scrape down the sides if any flour is sticking to the sides- if you’re using a food processor instead, do the same. Cover. Plug back in.
Blend for another minute or two until the batter is creamy and smooth.
Pour the batter into the prepared cake pan (valentine’s tin can) ; scrape all the batter out with a smallish silicone spatula. Smooth the top evenly.
Bake in the center of the oven until the cake is firm- anywhere from 50 to 60 minutes. Check the cake sooner if your experience indicates that flourless cakes and pies bake up quicker than 50 minutes; also, if your experience is that these types of recipes bake longer- check at 50 to 55 minutes; and follow your instincts. The center will be the last to cook- it shouldn’t be wiggly.
Cool the cake on a wire rack. The top will collapse a bit- no worries. When the cake has cooled, cover and chill it at least two hours before serving. The longer the better.
Chilling creates a dense fudgy cake.
Serve with chocolate sauce, a few ripe berries, a dusting of confectioner’s sugar, or a few fresh mint leaves.
Serves 8 to 10.