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Foodrhythms

About Recipe

This nut-free flourless chocolate cake came about as a result of an interesting challenge — finding out whether it’s possible to make a gluten-free, vegan, and allergy-friendly birthday cake for a girl who can’t eat grains, starches, beans, nuts, seeds, binders or leaveners. That meant all grain flours were out — so no glutinous grains {obv.}, but also no rice, millet, buckwheat, sorghum, oats, etc. No starches? Well out goes tapioca, potato starch, and arrowroot and no leaveners and binders too {goodbye baking soda and guar gum…} — you know, just the things that make a gluten-free flour blend work… Beans — meh, no biggie — not a fan of those anyways in gluten-free vegan cakes unless they can be well masked. The next logical conclusion would be to make one of my raw cakes, but oh, wait — no nuts and seeds either! I began to see why the person asking for advice with this cake found it a challenge!

Ingredients

ground dried white mulberries

medjool dates

cacao powder

maple syrup

lemon juice

salt

pure vanilla extract

coconut oil

cocoa powder

maple syrup

pure vanilla extract

cacao nibs

dried white mulberries

salt flakes

dried lavender or other edible dried flowers

See Recipe Procedure

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Audrey Snowe's
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