I have a friend and her name is Cara. She’s one of those bloggers that when you’re scrolling through her blog you’re thinking, “man, I wish I was as cool as her!” Cara is the hilarious blogger over at Fork and Beans (go there now, just make sure you come back). Everything she makes is amazing! Super talented at making gluten free vegan recipes look and sound completely irresistible. I first came across her blog last year when I was looking up gluten free, dairy free candy recipes. I couldn’t believe my eyes. So many to choose from! Yeah, she’s a rockstar.
When I found out Cara was going to be coming out with a cookbook, I was so excited for her! Even more so because I knew it was going to be a baking cookbook. Totally my thang. All gluten, dairy and egg free too. Well, it’s here and it’s glorious! Decadent Gluten Free Vegan Baking is filled with everything from cookies, to cupcakes, to scones, to muffins, to pastries, to creamy frostings. So proud of you, girl! You can now get your copy of Decadent Gluten Free Vegan Baking on amazon or barnes and noble.
Do you ever see a picture of a decadent dessert and become immediately saddened by the fact that you can’t have it? When you can’t have dairy or eggs or gluten, some desserts seem so far out of reach. That’s why it was so fun looking through this cookbook! I could eat EVERYTHING, including these chocolate “soufflés” individual cakes. Warm, out of the oven chocolate cake, with a gooey center. Yes, please. Each bite just gets better and better. That melted chocolate center…insane. With this recipe, you’ll get two individual chocolate “soufflé” cakes. One for me and one to share. Maybe.
gluten free vegan chocolate “soufflés” individual cakes
makes 2 cakes
- 1/2 cup Cara’s all-purpose gluten free flour blend*
- 1/4 cup brown sugar
- 1 tablespoon cocoa powder
- 1/2 teaspoon baking powder
- 1/4 cup hot water
- 3 tablespoons dairy free chocolate chips, melted
- 1 teaspoon coconut oil, melted
- 1 tablespoon applesauce
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons dairy free chocolate chips
- powdered sugar, fresh berries, whipped coconut cream (optional toppings)
Preheat oven to 375 degrees. Grease two 7-ounce ramekins. Whisk together flour, brown sugar, cocoa powder and baking powder in medium bowl. In small bowl, combine hot water, melted chocolate chips, melted coconut oil, applesauce and vanilla. Add into dry ingredients and mix until combined.
Place less than half of batter into ramekins, then place 1 tablespoon of chocolate chips in middle of each cake. Top with remainder of batter. Bake for 15-18 minutes or until firm on top. The middle should have nice rise to it.
Allow to cool for 5 minutes to allow middle to collapse. Place on small plate while inside ramekin and garnish with powdered sugar, fresh berries or coconut whipped cream.
*Cara’s all-purpose flour blend is a combination of 3 cups fine brown rice flour, 3 cups sorghum flour, 1 1/2 cups potato starch and 1 1/2 cups arrowroot powder. My flour blend will work as well.