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Gluten-free Vegan Trinity’s Books

Chocolate Cake –
easy, delicious &
healthy!

Gluten-free, no-bake
desserts has been my
speciality for best part of 20
years (raw brownies, energy
bars, puddings). Gluten-free,
vegan, BAKING however, is a
whole different ball game. It
requires a new and exciting
kind of culinary alchemy.

Gluten-free, vegan cake

baking is a newer string to Get Trinity’s Weekly Newsletter
my bow, something I’ve
developed over the last few
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years.
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I’d mastered the art of using
spelt, but when I went Sign up
gluten-free (three & a half
Trending in Trinity’s Kitchen Today
years ago now) – I really
started to miss the
occasional baked sweet
treat. Well, we soon changed
that!

It all started with my Mam. I

was visiting for a few weeks
at the other side of the
world. She just happened to
have a friend who ran a
gluten-free, allergy friendly,
bakery on Kauai, called
Sweet Marie’s. As a treat she
ordered us a box full of the
most, delicious gluten-free,
vegan cupcakes made
without refined sugar. OMG
– my life was changed
forever. Not only was it the
first time I’d tasted baked
treats, without all of these
ingredients that I’d been
avoiding – but they were
utterly, amazing.

The bar was set – and as

usual in my kitchen, it was
high. It set me on a path of
exploration – to develop
gluten-free, vegan baked
treats… and I wasn’t going to
be happy until I’d created
recipes that were totally
delicious.

After a few trips to the

library, researching the ins
and outs of gluten-free
flours, I learned that it is best
to combine at least two or
three different flours
together. They all have
different properties and
work best as a blend (unlike
wheat flour, which is most
often used on its own).

I was already aware of using

things like flaxseeds and
bananas to replace eggs.
Then there’s the little handy
trick of using bicarbonate of
soda (baking soda) and
vinegar to get that airy rise in
cakes. All comes in very
handy for gluten-free, vegan
baking.

I enlisted my Conscious
Kitchen Angels through the
ether, to inspire me. I danced
from one ingredient to the
next. Before too long, I was
coming up with some
delectable treats all, created
from scratch using totally
vegan, gluten-free
ingredients, without nasty
sugars.

Works delicious plain

OR with icing

This cake works really well

on it’s own. However, if you
feel so inclined, there are
different options for icing or
a healthy, cream. Here are a
couple of my favourites…
(SCROLL DOWN further for
the chocolate cake recipe)

Caramel
Cashew
Icing
(enough
to ice the
top of
cake)
 4
tablespoons
cashew
nuts
7
dates
(pitted)
1
tablespoon
lucuma
powder
(optional)
1/2
teaspoon
vanilla
extract

1. Soak
the
cashew
nuts
and
dates
in
water
for
atlas
three
hours.
This
makes
them
soft
and
blendable.
2. When
soft,
drain
off
the
water,
add
lucuma
powder
and
vanilla
to
the
cashew
 &
dates
and
blend
with
hand
blender
until
smooth.
3. Lucuma
is
optional
(although
it
does
give
a
‘caramel’
flavour).
4. Paste
icing
on
the
top
of
the
cake
(after
the
cake
has
cooled).

Creamy
Cashew
Icing
(enough
to ice
whole
cake)

50g
(1/2
cup)
cashew
nuts
8
dates
(pitted)
 8
tablespoons
coconut
milk
1
teaspoon
vanilla
Optional
desiccated
coconut

1. Soak
all
ingredients
together
for
at
least
three
hours.
2. Blend
together
to
create
smooth,
buttery
cream.
3. Paste
all
over
the
cake
(once
cake
has
cooled).
4. Go
a
step
further
and
cover
with
desiccated
coconut
if
you
like
too.
OK I think we are
ready for Gluten-free
Vegan Chocolate
Cake

Here is a quick visual guide,

with this short video, so you
can see exactly how easy this
is to make…

Easy, Gluten-free…

5.0 from 2 reviews

Gluten-free
Vegan Chocolate
Cake - easy,
delicious &
healthy!

Prep CookTotal
time time time
10 40 50
mins mins mins

Print
Gluten-free
vegan chocolate cake
made with healthy
ingredients. Using
coconut sugar and
banana to sweeten.
Flaxseed, gluten-free
oatmeal (ground oats),
rice flour and tapioca
flour.
Author: Trinity Bourne
Recipe type: Dessert,
sweet treat
Cuisine: Gluten-free,
vegan, dairy-free
Serves: 10 slices

Ingredients
Wet ingredients
2 tablespoons
flaxseeds
6 tablespoons water
125ml coconut oil
(1/2 cup)
2 ripe bananas
(medium sized)
1 teaspoon apple
cider vinegar
2 teaspoons vanilla
extract
Dry ingredients
100g rice flour (3/4
cup)
50g ground oats
(just under ½ cup)
50g tapioca flour or
starch (just under ½
cup)
1 teaspoon
bicarbonate of soda
(baking soda)
5 tablespoons cacao
powder
1 tablespoon
ground cinnamon
6 tablespoons
coconut sugar

Instructions
Please note that the
cup measurement
conversions in the
recipe are
approximate, if at all
possible use kitchen
scales for more
accurate results.

Check out the video

above for a helpful
quick visual guide
on how to make
this.
Mix the flax seed
and water together
and allow to thicken
whilst you prepare
the rest of the 'wet
ingredients'.

Add all wet

ingredients into a
jug. Add the flax
water mix last, then
blend with hand
blender (or jug
blender) until
creamy.

Add all dried

ingredients to a
mixing bowl. Give it
a stir.

Fold the wet

ingredients into the
dry ingredients.

Mix thoroughly and

then whip rapidly (if
you can), with a
spoon briefly, to get
get some air into
the mixture.

Pour into a
parchment lined
loaf tin (a 1kg or 2lb
sized, bread loaf tin
works well).

Pop into a
middle/high shelf in
an oven pre-heated
to gas mark 4
(350F/180C).
Everyone's oven is
different, so use
your intuition at
this point.

Bake for 40 minutes

(good for most
ovens).

Take out and allow

to fully cool on a
cooling rack.

It's normal that the

top will crack a little
 (adds to the charm).

Once cool, slice and

enjoy as it is for a
few days. Without
icing it keeps nicely
in an airtight
contain at room
temperature for a
few days.

If you want icing

then scroll up
above for icing idea.
With icing, you
probably need to
keep it in the fridge
if you want to keep
for more than a day
(although it is best
served at room
temperature).

This also freezes

well.

Enjoy!

Pin for later…

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By Trinity @ Trinity's Conscious

Kitchen

6 Comments

Donna La Placa
August 16, 2017 at
10:47 pm - Reply

Hi Trinity! This
recipe looks
absolutely
delicious and I
can’t wait to try it!
Quick question –
can I substitute
tapioca flour with
semolina flour?
Thanks!

Trinity @
Trinity's
Conscious
Kitchen
August 17,
2017 at 9:09
pm - Reply

Hiya – I
have never
worked
with
semolina
flour. It’s
made from
wheat… it
might
work, but
honestly
 couldn’t
say.
Tapioca is
not the
easiest
thing to
replace in
this recipe,
because
it’s
responsible
for part of
that
alchemy
that makes
this work.
x

Kim August 19,

2017 at 1:58 am -
Reply

Made this
tonight. It came
out really moist
and delicious.

Trinity @
Trinity's
Conscious
Kitchen
August 19,
2017 at 5:56
am - Reply

Fabulous –
pleased to
hear that
Kim.
x

Ayca Thompson
September 14,
2017 at 8:41 am -
Reply

Hi
Can I change rice
 flour with
coconut flour?

Trinity @
Trinity's
Conscious
Kitchen
September
14, 2017 at
8:48 am -
Reply

Honestly
not sure
on this one
since they
have
different
properties.
Please do
mail me if
you try and
let me
know how
you get on.
I may
experiment
with this
idea too!

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Food Innovation Group: Bon Appetit and Epicurious

Proud Member of:

Mediavine Publisher Network
Food Innovation Group: Bon Appetit and Epicurious
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