January 26, 2011

Decadent Chocolate Bundt Cake

This is gluten-free, vegan, sweetened with maple sugar and loaded with pureed beats. Believe it our not it is guilt-free delicious! I topped it with warm berry sauce (recipe below), whipped cream and homemade chocolate syrup.

Complements: The Whole Life Nutrition Cookbook

2 cups brown rice flour
1/2 cup tapioca flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons xanthan gum
1/2 teaspoon sea salt
1 cup grated cooked beets, pureed
1/2 cup melted virgin coconut oil
1 cup maple syrup
1 cup water
2 tablespoons apple cider vinegar
1 tablespoon vanilla

Preheat oven to 375 degrees. Oil a bundt pan with coconut oil. In a medium sized bowl place the brown rice flour, tapioca flour, cocoa powder, baking soda, xanthan gum, and sea salt; mix together well with a fork. For the 1 cup of pureed beats, first trim the ends off of the beets then cut them into quarters. Place the quartered beet into a steamer basket in a pot filled with about 2 cups of water. Place a lid on the pot and steam for about 30 minutes or until beets are very tender. Let cool then remove the peel and puree. In a separate bowl, place the grated beets, melted coconut oil, maple syrup, water, apple cider vinegar and vanilla. Mix well with a wire whisk. Pour the wet ingredients into the dry and mix well, though be careful not to over mix. Immediately pour batter into oiled bundt pan and place into the preheated oven. Bake for 25-30 minutes. Remove from the oven and let cool for about 10 minutes in the pan. Then flip it over onto a cake platter or plate. Serve with warm berry sauce (recipe below) and whipped cream. Enjoy!

Warm Berry Sauce

2 tablespoons cornstarch or kudzu
1 cup apple or berry juice
2 cups fresh or frozen fruit
1 tablespoons honey or maple syrup

Place the corn starch or kudzu and juice in a small sauce pan to dissolve. Use less cornstarch or kudzu for a thinner sauce. Blend the berries in a blender until very smooth. Add the pureed berries to the pot along with the sweetener. Whisk together, and then place pot over medium heat. Bring to a simmer, whisking continuously until mixture has thickened. Serve warm. Enjoy!
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Kristin said...

That WAS a yummy cake! She's not telling a fib! haha Thanks for sharing!

Real Girl Lij said...

I'm thinking of making this for my son's 1st birthday party this week. Do you have any advice if I wanted it to NOT have chocolate. Also, I'll be making it as a mini-bundt cake. Thank you!!!

Anna said...

Real Girl Lindsay, That is a great question. I think the chocolate in this bundt cake really helps the flavor and covering up the strong beet taste. You could substitute the cocoa powder with carob powder (I am not a huge fan of carob, but it is a good substitute). You can typically find carob powder in bulk at a local healthfood store.

You could also consider doing my ginger cake recipe in mini bundt pans(if you are wanting to avoid chocolate). It would be really good topped with a vanilla frosting or crockpot cinnamon apples that you chill in the fridge (since it is summer :)):
My gluten-free ginger cake: http://lindseyclankitchen.blogspot.com/2010/10/gingerbread-cake-topped-with-warm.html

Let me know what you end up making! -Anna