Black beans and chocolate. Probably not the first combination that comes to mind. But these decadent black bean brownies are the perfect vegan, gluten-free, and refined sugar-free dessert (and no one will ever guess that they’re packed with awesome, healthy ingredients… including beans)! Plus, you can make them using simply a blender. This is what I call a win-win-win situation 🙂
Can’t decide between a cupcake or cookie? You can have your cookie and cupcake with this innovative twist on the classic, the “Cookie Cupcake.” Not a keen cupcake decorator? When it came to testing out my brother’s birthday cupcakes, I have to admit they weren’t beautiful. Luckily, I have discovered the easiest way to decorate a cupcake that is sophisticated looking, and so easy, a little kid could do it!
The process is more simple than anything you’ve frosted before – you basically glue a cupcake and cookie together with chocolate.
As a huge fan of Food52, I was extremely eager and excited to try their vegan dark chocolate cake. The cake is super chocolatey, but is still light and fluffy. You can double the recipe to layer it and frost to make a birthday cake, or simply add some spice to make it have a kick. After playing around with some flours, I was able to adjust the recipe to make the perfect gluten free vegan chocolate cake!
With this chocolate cake, I wanted to still keep it light, but add in some flours that had fiber to keep me full. So I added whole grain flours like brown rice flour, teff flour, and oat flour. Out of these, the teff flour is especially healthy because it is actually a complete protein, and is rich in iron and magnesium.
Some people wonder why their chocolate desserts do not come out as chocolatey as they would like. This all comes down to the quality of the cocoa powder you are using in my opinion. Make sure to use unsweetened cocoa powder because there is no sugar to take away from the cocoa flavor. My favorite is Scharffen Berger’s natural cocoa powder.
This recipe is very quick and easy to make! I hope you enjoy it!
- 60g white rice flour
- 40g brown rice flour
- 50g arrowroot flour
- 40g teff flour
- 20g oat flour
- ⅓c high quality unsweetened cocoa powder
- 1tsp baking soda
- ½tsp salt
- 1tbsp apple cider vinegar
- 1c dairy free milk
- ⅓c melted coconut oil
- 1tsp vanilla extract
- ¾c coconut sugar
- dash of red pepper and nutmeg
- Preheat oven to 350 degrees Fahrenheit.
- Sift the flour, cocoa, baking soda, and salt. Place them in a large bowl.
- Add the apple cider vinegar to the milk and beat until it's frothy. Whisk in the oil, vanilla, and coconut sugar.
- Add about a third of the wet ingredients to the dry ingredients and mix them together. Add another third, keeping mixing for a few moments, and then add the final third.
- Pour the cake batter into an 8 or 9-inch springform cake pan that have been greased. Bake for 20-25 minutes.
I have always been a fan of Mario Batali. It’s a real treat to go celebrate my birthday at one of his restaurants, Babbo, in New York City. The place is amazing. Gorgeous seating, lovely waiters, and above all, fresh, delicious, food. For dinner, I allowed myself to have one thing with gluten – the olive oil cake. It was absolutely delicious – one of the best cakes I have ever had.
After a couple of weeks thinking about it, I was determined to make it gluten free so everyone can enjoy it. I was fortunate to come across and discover Mario Batali’s book called The Babbo Cookbook, and I am proud to say that I have made it (and maybe even better than Mr. Batali).
I tested a couple of flour blends, and found that Bob’s Red Mill Gluten Free 1:1 Baking Flour worked the best. As for the olive oil you use in the recipe, you want to be careful not to pick anything with a strong flavors, which includes Spanish olive oil. Instead, I used Whole Food’s 365 Extra Virgin Cold Pressed olive oil (100% Italian) – it’s a little lighter, but it still is tasty. As always, Italians like to add lemon juice to all their desserts, so I add a tablespoon or more to add more flavor. Lastly, I cut down on the sugar of the recipe. You can really put this recipe into any pan, but in my picture I chose to put it in three small springform pans.
I served this during the holidays, and it was a hit! Enjoy!
- 4 large eggs
- ⅔ cup sugar
- ⅔ cup extra virgin olive oil
- 1½ Bob's Red Mill Gluten Free 1:1 Baking Flour
- 1 tbsp baking powder
- ½ tsp salt
- optional add ins:
- vanilla extract
- Preheat oven to 325⁰F.
- Coat a 9-inch circle pan with extra virgin olive oil.
- In a bowl of an electric mixer, use the paddle attachment to beat the eggs for 30 seconds. Add sugar and continue to beat until the mixture is very foamy and pale in color.
- With the mixer running, slowly drizzle in the olive oil.
- If using vanilla extract or lemon stir in now.
- In a separate bowl, whisk together the flour, baking powder and salt.
- With the mixer on low speed, gradually add the dry ingredients to the egg mixture.
- Pour the batter into the prepared pan.
- Bake for 45 to 50 minutes, rotating the pan halfway through for even color.
- The cake is done when it is golden brown.
- Allow the cake to cool briefly in the pan, then tip out onto a cake rack to continue cooling.
- This cake is best the day of. If there are left overs, refrigerate them.