Vegan "Flourless" Chocolate Cake
http://glutenfreegoddess.blogspot.com/2009/02/vegan-flourless-choc...
- 6 ounces unsweetened dark chocolate, broken into pieces
- 1 1/2 cups organic vanilla soy milk or non-dairy vanilla milk, heated
- 1 tablespoon bourbon vanilla
- 1 14-oz can organic pumpkin puree
- 1 1/4 cup organic golden brown sugar
- 1/2 cup GF buckwheat flour
- 2 tablespoons tapioca or potato starch
- 1 tablespoon dry Ener-G Egg Replacer
- 1 teaspoon xanthan gum
- 1/2 teaspoon sea salt
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon or ginger
- This recipe is vegan (some ingredients require vegan-safe brands)
- This recipe is gluten-free
- Produce
- Cinnamon or ginger (1 teaspoon)
- Pumpkin puree, organic (1 14-oz can)
- Condiments
- Ener-g egg replacer, dry (1 tablespoon)
- Cooking & Baking
- Baking powder (1 1/2 teaspoons)
- Bourbon vanilla (1 tablespoon)
- Buckwheat flour, GF (1/2 cup)
Dark chocolate, unsweetened (6 ounces)- Golden brown sugar, organic (1 1/4 cup)
- Sea salt (1/2 teaspoon)
- Tapioca or potato starch (2 tablespoons)
- Xanthan gum (1 teaspoon)
- Refrigerated
- Vanilla soy milk or non-dairy vanilla milk, organic (1 1/2 cups)
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Published February 9, 2009 (4 years ago).
51 people saved this recipe.
