Gluten-Free Chocolate Cake
A deliciously moist and fudgy gluten-free chocolate cake perfect for any springtime occasion.
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BETH'S GLUTEN-FREE CHOCOLATE CAKE RECIPE
Serves 8
*PRINT RECIPE HERE*
INGREDIENTS:
7 ounces (200g) of Dark Chocolate 70% Cocoa (Lindt is my favorite brand for this.
1 cup (227g) of unsalted butter
4 eggs, separated
1 cup (200g) sugar
1 tsp (5ml) vanilla extract
1 Tbsp (15ml) Orange Zest
1 1/2 cups (144g) Almond Flour/Almond Meal
1 tsp (5ml) baking powder
1/2 tsp (2.5ml) salt
GARNISH:
Powdered sugar for garnishing
Orange peel strips
Whipped Cream:
2 cups (474g) heavy cream
2 Tbsp (14g) powdered sugar
1 tsp (5ml) Vanilla Extract
METHOD:
Preheat oven to 350F (175C)
In a medium-sized pot melt the butter and the chocolate together over a low flame. Set aside and allow to cool.
In an electric mixer beat together the egg yolks and the sugar until pale yellow and ribbony. Then add the cooled chocolate, vanilla extract and orange zest. Beat to combine. Transfer this mixture to a large bowl and set it aside.
In a medium-sized bowl sift together the almond flour, baking powder, and salt. Add the dry ingredients to the chocolate mixture, whisking until combined. It will be thick and pasty.
In a clean mixing bowl, whip the egg whites until soft peaks form. Then fold the egg whites, a third at a time, into the chocolate mixture, lightening the mixture each time more whites are added, until a light, mousse-like texture is achieved.
Spray at 9 (23cm) cheesecake pan with baking spray, distribute well with a pastry brush. NOTE: If you are making this dessert for someone with Celiac disease be sure to not use a baking spray that contains flour. Alternatively, you can also grease the pan with coconut oil or butter.
Pour the cake batter into the pan, and smooth out with a spatula.
Bake for 30 minutes or until a toothpick comes out clean. Allow the cake to cool completely. Then run a small knife around the perimeter to loosen, then release the spring.
Loosen the cake from the cheesecake pan base with a large metal spatula to slide it off onto a cake stand. Garnish with powdered sugar and small strips of orange zest. Serve with whipped cream on the side.
To make the whipped cream: combine the heavy cream, vanilla, and powdered sugar in a bowl, whip with an electric mixer on high until soft peaks form. Keep the whipped cream refrigerated until ready to serve.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Chocolate Mousse Cake | Gluten Free Vegan Desserts
For All Gluten Free Vegan Dessert Lovers :)
This Vegan Chocolate Mousse Cake is insanely decadent! This Chocolate Mousse Cake may taste like a rich dessert indulgence but it's made from just a few healthy whole-food ingredients.
This super creamy vegan chocolate mousse cake is indulgent and light all at once. The filling has a silky smooth texture that will melt in your mouth, it's no-bake and doesn't use coconut milk.
Ingredients
*1cup=240ml, 1Tbsp=15ml
*No Substitution Suggestions Unless Specified.
CRUST (6-inch)
• ¾ cup walnuts & hazelnuts
• ½ cup desiccated coconut
• 2 Tbsp cacao powder
• 2 Tbsp melted coconut oil
• 50g pitted dates
• Pinch sea salt
FILLING
• 300 g (2 cups) vegan dark chocolate – I used 54%
• 300 g silken tofu
(it gives this cake a creamy & silky texture, and don’t worry you won’t be able to taste it at all!)
• 150 g vegan yogurt
• 2 Tbsp cacao powder
• 1 tsp vanilla extract
• Pinch sea salt
• (2-3 Tbsp maple syrup if needed)
INSTRUCTIONS
1. Line the bottom and sides of a 6-inch cake pan with removable base with some parchment paper.
2. Add all ingredients for the crust to a food processor and process until evenly mixed. Press the mixture into the base of the cake pan, and smooth it out with a spatula. Set aside in the fridge.
3. Melt the chocolate over a double boiler.
4. Add all of the ingredients apart from the maple syrup to a blender or food processor and blend for a couple of minutes until smooth and creamy.
5. Taste the filling and add the maple syrup if you'd like it sweeter and blend again to combine.
6. Transfer the filling into the cake pan using a spatula to smooth it out. Place in the fridge to set for 3-4 hours (or overnight if preferred).
7. Once set, remove the cake from the pan.
8. To store, place in an airtight container and refrigerate for up to 3 days.
#Vegan #PlantBased #GlutenFree
How to make Flourless Chocolate Cake! tutorial
Eloise here! I make simple recipe tutorials across my social media
My main YouTube Channel is: Fitwaffle
Check out this 4 ingredient Flourless Chocolate cake! This is rich and super indulgent with a mousse like texture!
Check out my recipe tutorial playlist if you like this video, and don't forget to subscribe ;)
#shorts #tutorial #recipe
Raw Chocolate Cake (Gluten Free, Dairy Free, Egg Free, Vegan) | Pastry Maestra
To make any raw cake, you will need a good quality blender. If you don’t have one, your cream will always remain a bit grainy, which is not necessarily a bad thing. However, if you like cakes with silky creams, you will need to do some serious shopping.
Another great thing about raw cakes, besides outstanding taste, is simplicity. All you need to do is weigh the ingredients and pop them into your blender! No baking, no greasy baking pans, easy peasy!
So, watch my video and learn how to make a fantastic raw chocolate cake in less than 10 minutes!
The RECIPE is here:
About Pastry Maestra
I'm Pastry Chef Tereza Alabanda, AKA Pastry Maestra, and my mission is to bring sweetness to everybody because - SWEETNESS IS HAPPINESS! I believe that baking should always be fun, interesting, and easy to do! Because of that, I will reveal to you every secret of my trade and teach you how to create sweetness like a pro! So, check my site where you will find an abundance of information, pictures and recipes, and watch my easy-to-follow videos here on YouTube!
Don't forget to subscribe to my site, so I can send you a copy of my FREE 365 pages e-book The Pastry Chef, and also subscribe to my YouTube channel (& Hit The Notification Bell) so you'll be the first to know when I post a new video! Thanks for watching!
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Original music composed, recorded and produced by Tereza Alabanda, the Pastry Maestra.
#pastrymaestra #pastrytutorial #rawcake
Amazing Gluten FREE Chocolate Cake!
Must have to try it ➡️ Gluten FREE Chocolate Cake. This gluten free cake is so much easier to make than you think. You can whip it up in no time. You are going to love it! This amazing chocolate cake is gluten free and dairy free, fluffy and tender.
Topped with 2 ingredients Dairy-free chocolate ganache from the pantry.
????Get FREE Guide Easy baking recipes Substitutions:
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---------------------------------- RECIPE ------------------------------------
Ingredients
* 3 eggs room temperature
* 2/3 cup sugar (150g)
* 1/2 cup plant milk room temperature (125g)
* 3 tbsp coconut oil melted (40g)
* 2 tsp vanilla extract
* 1 1/2 cup almond flour (145g)
* 1/2 cup cornstarch (60g)
* 1/2 cup unsweetened cocoa powder (60g)
* 1 tsp baking powder
* 1 tsp baking soda
* 1/4 tsp finely ground salt
for the glaze
* 1 cup (150 g) chocolate chips (60%)
* 1 cup (150 g) coconut cream
Instructions
For a cake
* In a bowl add the eggs and sugar and beat until smooth, about 1 minute. Add in the milk, coconut oil and vanilla and continue mixing until combined.
* In a separate bowl mix together almond flour and salt. SIFT in cornstarch, cocoa powder, baking powder, baking soda. Whisk well to combine.
* Add dry ingredients to the wet ingredients and then mix until no lumps remain. Let the batter sit for 10-15 minutes.
* Meanwhile, preheat the oven to 350 F (175 C). Once the oven is heated, prepare a cake pan (7inch - 8inch): grease with oil and dust with cocoa powder and then transfer the batter to the pan.
* Bake the cake for 40-50 minutes or until a tookpick comes out clean. Let the cake cool for 10-15 minutes before removing it from the pan.
* Wait until the cake has completely cooled before frosting. To speed up the cooling process put the cake into the fridge or freezer for a few hours until cool to touch.
* Top the cake with the frosting and using a spoon create large “swooshes” in the frosting.
For the frosting
* Pop the coconut cream in a heatproof jug and microwave for 1-2 minutes until hot but not boiling.
* Pour over the chocolate chips and stand for a few minutes without stirring to soften the chocolate.
* Mix well until a smooth chocolate sauce forms. Microwave for 30 seconds and stir to remove any lumps (if needed)
* Let it cool in the fridge a bit (30 minutes) for a spreadable texture, stir once or twice.
* Decorate cake.
ENJOY!
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Healthy Eggless Oats Chocolate Cake | NO Maida, NO Sugar, NO oil, NO Condensed Milk, NO Jaggery
As we know one can never get enough of chocolate cakes, I for one see myself keep going back to a nice decadent chocolate cake most of the times. Here I bring to you a version for the folks who are health freaks but want a indulge from time to time.
Ingredients:
1/2 cup dates
1 + 1/4 cup hot milk
1 banana
1/2 tsp vanilla
1/4 cup ghee
1/2 tsp vanilla extract
1/2 cup wheat flour
1/2 cup oat flour
1/2 tsp baking powder
1/4 tsp baking soda
2 tbsp cocoa powder
2 tbsp water
handful roughly chopped almonds and walnuts
2 tbsp chocolate chips
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