Chocolate caramel cake
Seriously delicious!
By Adelina Matinca (www.being-adelina.com) GF DF EF V
Serves
12-14
| Prep
25 mins
plus chilling | Cook
5 mins
| Calories
442
(per serving)
FOR THE BASE
100g (3½oz) gluten-free oat flour 120g (4oz) peanut butter 3 tbsp maple syrup
FOR THE CREAM FILLING
150g (5½oz) raw cashews, soaked for 4-6 hours 115ml (4floz) full-fat coconut milk 4 tbsp coconut oil, melted 3 tbsp maple syrup ½ tsp vanilla extract
FOR THE SALTED
CARAMEL
175m (6floz) full-fat coconut milk 120g (4oz) peanut butter 3 tbsp maple syrup a pinch of salt 100g (3½oz) peanut halves (unsalted)
FOR THE GANACHE
200g (7oz) 70% cacao vegan dark chocolate 115ml (4floz) coconut milk
1 Line the bottom and sides of a 20cm (8in) round cake tin.
2 For the base, place the oats into a food processor and pulse until floury. Add the peanut butter and maple syrup and blend into a sticky dough. Spread out into the cake tin, then place in the freezer.
3 Place all the cream filling ingredients into a blender and blend until smooth. Pour the mixture over the base, then freeze for 30 minutes.
4 For the caramel, place the coconut milk in a small pan over a medium heat. Add the peanut butter, maple syrup and salt and stir together. Bring to a boil, let simmer for 30 seconds, stirring continuously, then take off the heat.
5 Sprinkle half the peanut halves over the cream layer, then pour the caramel on top and sprinkle the remaining peanuts on top. Place back into the freezer.
6 For the ganache, melt the chocolate and add the coconut milk, stirring until shiny. Pour the ganache over the caramel layer and place back in the freezer to set for 4-6 hours, or overnight.
Cheese and pear cake
By Veronica Lavenia (www.instagram.com/veronicalavenia/)
GF SF
Serves
6-8
| Prep
10 mins
plus chilling
Cook
35 mins
| Calories
294
(per serving)
250g (9oz) brown rice flour, sifted 2 tbsp gluten-free baking powder black pepper, to taste 200g (7oz) Grana or Parmesan cheese, grated 2 large free-range eggs a pinch of sea salt 75ml (3floz) organic milk, at room temperature 5 tbsp extra virgin olive oil 1 pear (2 if small) sprig of dried oregano (or fresh, if in season)
1 Preheat the oven to 180°C/Gas Mark 4.
2 Sift the flour and baking powder into a bowl. Add the pepper, grated cheese, eggs and sea salt. Mix to combine.
3 Pour in the milk, olive oil and mix again.
4 Peel the pear, cut into cubes and mix into the dough with the oregano.
5 Pour the mixture into a mould lined with parchment paper, then bake in the oven for 35 minutes.
Rustic apple cake
By Veronica Lavenia (www.instagram.com/veronicalavenia/)