For the second day of vegan sweets, I wanted to make a cake. How can I avoid a cake? Before five months, I was believing that wheat flour is so good for health. But after reading all those problems it creates, and advice from our group to stop feeding kids with wheat, I have stopped making anything with wheat or maida for Sruti. I am not a doctor or a nutritionist, so I couldn’t explain you in detail of what harms come by consuming wheat, but if you search the web, I am sure you will find many articles. I know so many of you will not agree, but it is a fact. I don’t mean to bore you with my diet details, but I feel that whatever I learn I need to pass it on to my readers. May be some of you can change your way of life.
Nowadays, I see so many kids with belly, even though they are leaner. Even Sruti developed one and I was so worried. Last month, we changed her diet, included apple cider vinegar, kefir and completely stopped feeding her wheat. But she is having rice and all types of millets in her diet and so she is not missing out on her normal food except for pooris. As a reward for the change I have promised poori once a month, which she has gladly agreed to. After a month of her change of diet, her stomach is more flat and I am really happy about it.
So when I decided to bake a vegan chocolate cake, I had to go for gluten free too. I had a batch of moongil arisi flour which I made recently at home. You can use any GF flour like ragi, jowar or normal rice flour. Using that flour and a little xanthan gum to bind the flour, I replicated my usual chocolate cake recipe. And I should say, it came out so soft and moist. I also added some cranberries as my daughter loves them too. The cake is a moist cake, so when you insert the tooth pick to test, it will have some chocolate sticking to it. If the pieces sticking doesn’t resemble batter and are fudgy to touch, remove the cake from oven. And do not remove the cake from the tin until it is cool. As it is so soft, it will just crumble. So wait for it to cool and firm up before removing the cake from the tin.
Rice Flour – 1/2 cup
Unsweetened Cocoa Powder – 2 tbs
Baking Powder – 1/4 tsp
Baking Soda – 1/2 tsp
Instant Coffee Powder – 1/2 tsp
Xanthan Gum – 1/3 tsp
Salt – a pinch
Cane Sugar – 1/3 cup
Coconut Oil – 1/4 cup
Water – 1/2 cup + 2 tbs
Vinegar – 1 tsp
Vanilla Essence – 1 tsp
Dried Cranberries – A Handful
Preheat oven to 175°C.
Grease and line a 6″ round cake tin.
In a bowl mix together rice flour, baking powder, baking soda, xanthan gum, salt , cocoa powder and coffee.
Add sugar and whisk until well combined.
Add oil and water and mix to form a fluffy batter.
Finally add the cranberries and give a gentle mix.
Pour it into the cake tin and top it with more cranberries.
Bake in the preheated oven for 35 – 40 minutes.
Remove and set on a wire rack until cool.
Remove it from the tin and serve it immediately.