Since I’ve been on a health kick recently I decided to try another gluten free recipe. It would also be a vegan recipe if it wasn’t for the milk because the original recipe is gluten free and vegan. I got the original recipe from here but tweeked it just a little bit to fit what I was looking for. Let’s move on to ingredients and how to make this.
- 1 flax egg: (1 tablespoon ground flax mixed with 3 tablespoons water)
- 1.5 cups rolled oats, mixed with gluten free flour (use certified gluten-free oats, if necessary)
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/3 cup finely chopped non-dairy dark chocolate (I used regular chocolate)
- 1/2-3/4 teaspoon fine grain sea salt
- 1/2 tablespoon baking powder
- 1 cup + 2 tablespoons almond milk (I used regular milk)
- 1 tablespoon cocoa powder
- 1/4 cup sugar
- 1 + 1/4 cup hot coffee
- I used an 8 inch square glass baking pan.
- Mix the flax seed and water together in a cup or small bowl and set aside for 5 minutes to gel up. It will act almost like a raw egg, well at least the texture.
- In a large bowl, stir together the oats and flour, 3/4 cup sugar, 1/3 cup cocoa powder, cinnamon, chocolate, salt, and baking powder.
- In a small bowl, mix the flax mixture and milk together.
- Pour wet mixture onto dry ingredients and stir until thoroughly combined.
- Now you can pour the mixture into your glass dish.
- In a small bowl or cup, combine the remaining tablespoon of cocoa powder and 1/4 cup sugar. Sprinkle all of it evenly over the cake batter until it is covering everything as seen in the pictures below.
- Slowly pour the hot coffee over the cocoa powder and sugar mixture ensuring that the coffee completely covers the powder and sugar. The cake will look a little strange and a little messy, this is how it’s supposed to look.
- Very carefully place the dish into the oven, uncovered. Bake at 375⁰F for 24-28-minutes until the cake is somewhat firm on the top, but a little bubbly around the edges, make sure it looks more like a pudding than a cake.
- Let the cake cool for 10 minutes and then serve immediately with whatever you’d like. I personally like using jam, so I took my strawberry rhubarb jam from last weekend’s festivities and heated it up a little bit. Then I poured it on top of the cake.
Flax seed + Water = Gel
This is in reference to number 7.
This is in reference to number 8.
This is in reference to number 9.
**Please note, I am not a licensed trainer, nor do I claim to know about health and fitness. I am not a licensed nutritionist. These are things that I do and in my opinion work for me, I do not know if they are harmful.