Grain Free Chocolate Cake Food
GRAIN FREE GERMAN CHOCOLATE CAKE BARS
I made these and shared with my co-workers. The feedback was that they couldn't tell they were grain free and were delicious! The recipe came from justjessieb.com who says they are based loosely on a Paula Deen recipe.
Provided by Petunia
Categories Dessert
Time 56m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.
- Grease an 8 x 8" pan with butter or coconut oil.
- Combine the crust ingredients and spread into the pan, pressing the edges up to hold the filling.
- Bake for 6 minutes.
- While crust is baking, combine the filling ingredients except chocolate chips.
- Spread on top of crust, sprinkle the chips on top and pop back in oven.
- Back for 25-30 minutes or until top is golden and filling is set.
- Allow to completely cool before cutting in to squares.
Nutrition Facts : Calories 144.3, Fat 11.2, SaturatedFat 6.5, Cholesterol 29.3, Sodium 123.2, Carbohydrate 11.7, Fiber 1.4, Sugar 9.7, Protein 2.1
GRAIN FREE VEGAN NO BAKE SILK CHOCOLATE CAKE
Need a showstopper gluten free dessert, this is the one. The smooth and silky cake slathered with coconut cream and topped with frozen berries is as scrumptious as it gets. Since this dessert is grain free, dairy free, egg free and gluten free, it accommodates most diets. The wonderful part is, you don't have to bake it. Enjoy!
Provided by glutenfreerecipes
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Line the bottom of 7-inch spring cake pan with a circle of parchment paper.
- Add nuts, dates and cocoa into a food processor and process into fine crumbs. Transfer into a cake pan and firmly press down. Freeze while preparing the cake layers.
- CHOCOLATE LAYER.
- Add tofu into a food processor and blend until smooth. Add cocoa, agave, vanilla and salt and blend until well combined.
- Using a small saucepan over low heat while stirring, melt coconut oil and chocolate chips. Add to tofu mix and blend until smooth. Pour chocolate layer over the crust and place in the freezer while preparing the coconut cream layer.
- COCONUT CREAM LAYER.
- Scoop out only the firm layer, coconut cream at the top of the can. Place cream in a chilled glass bowl and whip the cream at high speed with an electric beater until fluffy and soft peaks form. Stir in agave and vanilla.
- Spread coconut cream evenly over chocolate layer and if you wish top with frozen berries.
- Note: for a 9-inch cake double the recipe.
Nutrition Facts : Calories 562, Fat 55, SaturatedFat 32.7, Sodium 118.8, Carbohydrate 20.6, Fiber 5.7, Sugar 7.2, Protein 9.5
GRAIN-FREE CHESTNUT CHOCOLATE CAKE
Chestnuts are lower in calories and fats than other nuts and seeds. However, they are rich sources of minerals, vitamins and phytonutrients that greatly benefit health. Chestnuts have an earthy sweet flavour almost like a sweet potato and are naturally gluten free. This delectable grain free chestnut chocolate cake is easy to make and has added health benefits. Serve with berries or dust with pure cocoa powder
Provided by glutenfreerecipes
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 F and line the bottom of 8-inch springform pan with a circle of parchment paper.
- In a medium bowl, mix cashew butter, coconut flour, maple syrup/agave and coconut milk. Lightly press the dough on the bottom of springform pan and set aside.
- Place chestnut puree, maple syrup/agave, sea salt and vanilla into a bowl and mix well. Set aside.
- In a heavy bottom saucepan over low heat melt chocolate and coconut oil. Add to chestnut mix and whisk well. Add the eggs one at a time and whisk until creamy. Using an electric mixer works best.
- Pour batter in the prepared pan and bake for 35 minutes.
- Cool in the pan completely then refrigerate for 1 hour before serving.
Nutrition Facts : Calories 117.8, Fat 5.2, SaturatedFat 3.5, Cholesterol 69.8, Sodium 102, Carbohydrate 15, Sugar 13.5, Protein 2.4
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- If using dried dates, submerge and soak dates in 1 cup very hot filtered water for 20 minutes. When they're done soaking, discard soak water.
- Preheat the oven to 325 degrees F. Grease 7"-9" bundt cake pan, 8-9" round cake pan or an 8x8 square pan.
- In a small saucepan over medium heat, add healthy fat of choice and water and warm until the fat has melted. Remove from heat and pour into a high powered blender. Add the fresh or soaked dates and blend until dates are pureed. Add the remaining ingredients in the order listed. Blend on low speed for a few seconds, then scrape down the sides and blend once more for a few seconds, just until combined. Do not over mix. Pour cake batter into greased cake pan and bake for 30 to 35 minutes, until a toothpick inserted into the middle comes out for no more than a few moist crumbs. Depending on oven temperatures and cake pan, test your cake at 20 minutes to gauge how much longer it will need to bake. My oven bakes this cake perfectly at 35 minutes.
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