Recipe and Photo courtesy of Asako Perejma, Vegan Chef
Gluten-free cakes can taste great. This chocolate loaf calls for carob chips – they do not contain caffeine and have a nutty and less sweet flavor than chocolate chips. Make sure they are not sweetened with barley malt (gluten).
Dry Ingredients
1 cup Brown Rice Flour
1 cup Amaranth Flour
2/3 cup Tapioca Flour
1/3 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup carob chips
Wet Ingredients
50 grams or 2 oz. of dark chocolate
2/3 cup Maple Syrup
1/3 cup olive oil
1 cup coconut milk (rice or soy)
2 teaspoons Apple Cider Vinegar
1 teaspoon Vanilla extract
3 teaspoons Chia Seeds
1. Heat oven to 375 F.
2. Chop dark chocolate and place into bowl. Place over another bowl filled with hot water to melt the chocolate.
3. Mix other wet ingredients and add melted dark chocolate.
4. Mix together dry ingredients well.
5. Pour wet mixture into dry mixture and stir until well combined.
6. Pour dough into loaf pan and place in pre-heated oven.
7. Bake for approximately 45 minutes – test middle with toothpick to see if cooked through.
8. Remove the pan from oven and let sit.
9. Once it has cooled, remove loaf from pan. Slice and enjoy.
