Tag Archives: gluten-free

Gluten Free Chocolate Cake-Pan Cake

gluten free chocolate cake

gluten free chocolate cake pan cake

Truth be told, there almost wasn’t any of this cake left to photograph. I had gluten free advocates around to do a taste test of my first gluten free, vegan, high altitude cake – and we nearly inhaled the entire cake within minutes of it coming out of the oven. The texture was perfectly moist, it didn’t crumble when cut, and (drumroll, please) it tasted great! We were very satisfied with this cake, eating it plain and accompanied by cashew ice cream. For all of you who have been asking me if I also bake gluten free, I can now answer with a resounding “yes!”

The recipe was adapted from one I did in a previous blog post. The only changes I made were for gluten free baking. I swapped the all-purpose flour with Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. I also added baking powder to give the cake some lift, as gluten free cakes often turn out overly dense. So, for those who eat gluten free and want an easy cake recipe to try, I offer you my now gluten free cake pan cake.

Gluten Free Chocolate Cake-Pan Cake adapted from my Easy Chocolate Cake-Pan Cake
1 1/2 cups + 2 TBS gluten free flour
1 cup – 1 TBS vegan sugar
1/4 cup cocoa powder
1/2 cup mini vegan chocolate chips
1/2 tsp salt
scant 1/2 tsp baking soda
1/4 tsp baking powder
1 tsp vanilla extract
2 tsp apple cider vinegar
1/3 cup vegetable oil
1 cup + 1 TBS cold non-dairy milk
Preheat oven to 350°F. Measure all dry ingredients into an 8″ x 8” x 2” cake pan. Blend the ingredients together thoroughly with a whisk and scoop out three holes. Pour the vanilla into the first hole, the vinegar into the second, and the vegetable oil into the third. Take the milk and pour it directly over everything in the pan. Stir all ingredients together with your whisk until they are well blended. Don’t forget to stir the sides, bottom and into the corners. Bake for 30 minutes, or until the sides of the cake start to pull away from the pan. Serve right from the pan.

Until next time, happy gluten free baking!

Custom Granola Bars

granola barsI know granola bars aren’t a decadent baked treat, but now that I have made them I can say I won’t be buying them in the store. They are like rice krispy treats – you melt some stuff, add some stuff to it, and put it in a pan. You do have to actually bake granola bars, but the oven really does that work. And once you’ve made rice treats you would (probably) never buy them. You know yours are better. Same with granola bars.

Admittedly, my first attempt was more granola than granola bar, but it tasted great over yogurt. Then I realized that I needed more of a ‘spackle’ so I tweaked a few things and got a bar that held together. There are no tips for baking at altitude because it wasn’t a factor; the only consideration was the lack of humidity requiring spackle because the mix was a bit dry. But the best part – I used ingredients I had on hand. I chose the nuts and fruit I like, with added chocolate, and I didn’t include yucky things like high fructose corn syrup. Here comes breakfast.

Until next time, happy baking!

custom granola bars
Print Recipe

Custom Granola Bars

I know granola bars aren't a decadent baked treat, but now that I've made them I can say I won't be buying them again. They are like rice krispy treats, and once you've made rice treats you would (probably) never buy them. You know yours are better. Same with granola bars.
Course: Snack
Cuisine: Vegan
Keyword: Baking, Bar Cookies, Granola, High Altitude, Recipe
Servings: 8
Author: The Decadent Vegan Baker

Equipment

  • 8 x 8-inch baking pan

Ingredients

  • 2 tablespoons agave syrup
  • 4 tablespoons refined coconut oil
  • 3 tablespoons almond butter
  • 1/2 teaspoon cinnamon powder
  • 3 tablespoons flax seeds ground
  • 2 cups rolled oats
  • 1 tablespoon pumpkin seeds
  • 2 tablespoons chopped dried cherries
  • 2 tablespoons chopped dates
  • 2 tablespoons chocolate chips

Instructions

  • Heat oven to 350F. Lightly grease an 8 x 8" pan and set aside.
  • Melt agave syrup, coconut oil, almond butter and cinnamon together over gentle heat in a pan. Remove from heat and add flax seeds.
  • Combine oats, pumpkin seeds, cherries, dates, and chocolate chips in a bowl. Pour almond butter mixture over the dry ingredients and stir to form a sticky mixture. Press mixture firmly into the prepared pan.
  • Bake for 15-17 minutes. Let cool completely before cutting into bars. Will keep for up to a week when stored in an airtight container.

Notes

Adapted from The Medicinal Chef by Dale Pinnock