Dense Chocolate Cherry Cake
From jo_jo_ba 12 years ago
- 1 hour to make
- Serves 8
These mini cakes are dark, dense and rich - just sweet enough (with a complex sugar profile from xylitol, stevia, glycerin and brown sugar), and with a touch of fruity elegance from cherry jam. A nutty note from coconut oil, quinoa and adzuki beans seals the deal on these gluten free, vegan wonders. Read more This is rich, so a tiny piece satisfies! See less
Ingredients
- 125g dried adzuki beans, soaked overnight, cooked and cooled (about 250g cooked) shopping list
- 50g black quinoa, well cooked and cooled shopping list
- 2 tbsp cherry jam (or your favourite berry jam) shopping list
- 1 tbsp virgin coconut oil shopping list
- 1/2 cup quinoa flakes shopping list
- 3 tbsp cocoa powder shopping list
- 2 tbsp tapioca starch shopping list
- 1/2 tbsp agar flakes shopping list
- 1/4 tsp baking soda shopping list
- 1/2 tsp baking powder shopping list
- 1/4 tsp salt shopping list
- 3 tbsp xylitol (or 5 Xylitol+ packets) shopping list
- 1 tbsp vegetable glycerin shopping list
- 2 tbsp brown sugar shopping list
- 1 dropper (about 1 mL) liquid stevia shopping list
How to make it
- Preheat oven to 350F, grease and line two 4" springform pans.
- Combine all the ingredients in a food processor and puree smooth.
- Spread into the pans and place on a baking sheet.
- Bake for 30 minutes.
- Cool 30 minutes in the pans before unmoulding.
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