Chocolate Red Devil Cake

[Guest guest]

We needed something special last night, so this is what we came up

with. (I'm assuming that you know that everything has to be gluten

free.....)

 

From " Prevent and Reverse Heart Disease " by Caldwell B. Esselstyn

 

This book is vegan, oil free and I have found the recipes easily

adapted to gluten free

 

We needed something special last night, so this is what we came up

with. (I'm assuming that you know that everything has to be gluten

free.....)

 

 

Chocolate Red Devil Cake

Adapted from Joanne Stepaniak's The Vegan Sourcebook,

 

 

2 cups your favorite flour blend

1 cup sugar (I used raw, next time I will use grape juice)

'/2 cup unsweetened cocoa powder

 

2 teaspoons double-acting baking powder

2 teaspoons baking soda (I omitted)

2 tablespoons flaxseed meal

1/3 cup water

1 large beet, cooked and diced (1 cup)

1 cup water

1/3 cup baby-food prunes (1 large jar) <---- (I put 6 pitted prunes in

the vitamix with the flax and beet instead of the babyfood)

2 teaspoons apple-cider vinegar

2 teaspoons vanilla extract

 

1. Preheat oven to 350 degrees. Use an 8-inch square baking pan, or

two 9-inch round cake pans if you want icing between layers.

2. In a large mixing bowl, place flour, sugar, cocoa powder, baking

powder, and baking soda and whisk until combined.

3. Place flaxseed meal in a dry blender. Add 113 cup water and blend

about 30 seconds, until mixture is gummy. Add beets, water, prunes,

vinegar, and vanilla and process 1-2 minutes, until frothy and well

blended.

4. Mix liquid into dry ingredients. Stir until combined, then quickly

spoon batter into pan.

5. Bake 35-40 minutes, until a toothpick inserted in the center comes

out clean. Cool for at least 30 minutes. Spread cooled cake with

Creamy Fudge Frosting or Pineapple Frosting.

 

I used this recipe from the group files for frosting, except that I

cut it in half and omitted the almonds, so under the recipe that is in

the files is my version:

 

Creamy Frosting

Source: The Genesis Diet Cookbook

 

 

1/2 cup cashews, raw, washed

1/2 cup blanched almonds

1 1/4 cups water

1/3 cup raw honey (-OR- vegan alternative; Fruit Source,

agave syrup, or maple syrup)

1 tsp powdered vanilla

5 to 8 Tbsp (15 tsp to 1/2 cup) potato flour (not potato starch)

 

 

1. Blend all ingredients, except potato flour, in blender.

 

2. Add potato flour, 1 Tbsp at a time, to a spreading consistency.

 

3. Refrigerate until ready to use. May be frozen.

 

Creamy Frosting 2

 

1/2 c. Cashews

1/2 c. warm water

1/4 c. unsweetened cocoa powder

4T. honey

1 tsp. vanilla (used liquid)

3T potato flour

 

Wiz everything in Vitamix except potato flour. When everything is

smooth, add potato flour 1 T. at a time until spreadable.

 

It is not nearly as sweet as bakery cakes, oh was it yummy. It

disappeared in a hurry. Takes a bit to get the beets (I made some for

supper while I was at it) ready and everything together, but for a

special occasion it is worth it.