sheercookery

The Dark Avenger

In Bake, Gluten-free on January 2, 2015 at 6:36 am

(Well, actually, a gluten-free, dairy-free, yolk-free chocolate cake with a generous helping of beets that you’d never guess was there, but is said to be quite good for soothing inflammation.)

*Makes a small cake with a diameter of 7 inches.

Get 4 whole beets. Wash, steam and scoop out the meat and place in a bowl. Mash the beets then stir in 2 tablespoons sunflower or safflower oil, 1/2 cup of almond milk, and 1/4 cup of coconut milk. Blend well.

In another container, whisk together half a cup of rice flour, 4 tablespoons of potato starch, 4 tablespoons of almond meal, 2 tablespoons of tapioca, a teaspoon and a half of baking powder, 1/8 teaspoon of salt, 5 tablespoons of dark cocoa powder, and 5 tablespoons coconut sugar.

Mix the wet ingredients with the dry ingredients till everything is smooth.

In a separate bowl, combine an egg white with a teaspoon of cream of tartar, and beat to a stiff peak.

Gently fold the egg white into the beet batter then pour in a lined and greased circular cake tin (with a diameter of about 7 inches).

Bake in a preheated oven for 35 minutes at 160ºC (or until the toothpick comes out clean when you poke it).

Cool for 10 to 15 minutes on a rack. Dust with a couple of crumbled gluten-free, dairy-free biscuits (or any ground nut of your choice) and dark chocolate slivers. Top with a cherry or a strawberry.

Enjoy!

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