Hindustan Times (Chandigarh) - City - - HTCITY LIFESTYLE -


For the Cake

1 cup gluten-free flour blend, 1 cup oat flour, 4tbsp co­conut flour, 5tbsp ca­cao pow­der, ½tsp sea salt, 1tbsp bak­ing pow­der, 1tbsp bak­ing soda, 1 medium ripe av­o­cado, 3 medium ba­nanas (slightly over­ripe), ½cup date paste, ½ cup co­conut sugar, 1/2 cup co­conut oil, 2 cup unsweet­ened al­mond milk, 2tbsp ap­ple cider vine­gar

For the choco­late frost­ing

¼ cup nat­u­ral, un­salted creamy al­mond but­ter, 4tbsp date paste, 2tbsp ca­cao pow­der, 4tbsp wa­ter Method: Pre­heat oven to 175 de­grees Cel­sius and line an eight-inch bak­ing pan with co­conut oil and parch­ment pa­per Mea­sure out two cups of al­mond milk and add vine­gar. Let it set for a minute, then add bak­ing soda and pow­der to the mix­ture and whisk Add av­o­cado and ba­nana to a large mix­ing bowl and mash Add date paste, co­conut sugar, co­conut oil and stir

Add ca­cao pow­der, salt, gluten-free flour blend, and co­conut flour to a sifter (re­serv­ing oat flour since it’s more coarse) and sift over wet in­gre­di­ents. Whisk vig­or­ously to com­bine

Last, add oat flour and stir once more. Taste a bit to see if it needs more date paste Then, pour into the pre­pared bak­ing pan and smooth the top with a rub­ber spat­ula Bake for 65 to 70 min­utes, or un­til the top is firm and dark. Insert­ing a tooth­pick in the cen­tre may not come out clean which is com­pletely okay as long as the top is firm. The cool­ing process will al­low the cake to cook more. Cracks

on the top are nat­u­ral when bak­ing with co­conut sugar. The edges should be pulling away from the sides slightly

Remo ve from oven and let cool in the pan for an hour

Blend all in­gre­di­ents of the frost­ing and spread over the cake gen­er­ously Ide­ally, con­sume within three days of prepa­ra­tion. Re­frig­er­ate if keep­ing longer than three days. Freeze for even longer stor­age.

Health Ben­e­fits:

“This recipe is my at­tempt at cre­at­ing a nu­tri­tious, ve­gan and gluten-free cake from scratch with in­gre­di­ents that are avail­able lo­cally,” says Raveena Tau­rani, founder and CEO of an or­ganic health-based com­pany.

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