Good Morning Everyone!
When I started this blog 10 weeks ago, I wanted it to be simple to share my everyday food, my DIY and my everyday hacks to manage making things by yourself even if you have a busy schedule. In the meantime, I learnt that I have allergies to the most common food ingredients in many cultures (like wheat, eggs, dairies and tomatoes among others). As a consequence, my organisation has been kind of disrupted. I am sure it’s temporary like everything new in life.
So, I bought 2 books for vegan and gluten-free people even if I am not vegan. I thought it would be easiest that way to learn the science of cooking and baking, egg and dairy free when you are gluten-free. The science behind it was well explained but most of recipes like the ones I found on the internet were too complex. Too complex in terms of ingredients, steps and preparation, so basically not for me. Fortunately, it’s not true for everyone. I have been reading some blogs of my wordpress fellows bloggers, and I am happy to say that you can find great, easy, and very healthy recipes (obviously). I am sure I’ll be able to find help in order to eat bread again (but quite a challenge being yeast allergic too).
Since I found a lot of pain in the a….. recipes out there, I’ ve decided it was going to be my way which means the lazy, easy, quicker way. Why and how? Because I don’t want and I am not trying to recreate food as I know it. If you accept to reinvente your food with a different texture and a different outcome of what you are used to, you’re free to adapt and create whatever you want. I want my recipes to stay simple and (I hope) accessible but as equally rich, decadent and tasty. I also want to give options when cooking because we don’t have all the same ingredients in our kitchen, that is why some ingredients are and should stay generic and interchangable.
Today, I am sharing a recipe of a nice chocolate bundt cake with a dropping caramel topping. This recipe is inspired by one that I found on the internet and a vegan cookbook that I have, but it has been adapted and simplified. I added crushed cashew nuts for a whaou effect but it’s optional.
Time: Prep Time- 15 min, Cooking time 40 min and 15 min
Tools: Bundt pan 8-10 servings
For the bundt cake
- 2 cups of a blend of all purpose gluten-free flour including xantham
- 3/4 cup of cocoa powder
- 2/3 cup to 3/4 cup of granulated sugar (according to taste, I always put less sugar)
- 1 tsp baking powder (gluten-free)
- 1 tsp baking soda
- 1 1/2 cups of vegetal milk (in this recipe I used homemade cashew milk)
- 2 tsp vinegar (white or apple cider)
- 2/3 cup of margarine or 1/2 cup of oil (canola, soya or sunflower)
- Crushed cashew nuts (optional)
For the caramel topping
- 1 cup of white granulated sugar
- 2/3 cup of vegetal milk
- For a salty caramel, add 3/4 tsp or 1 tsp of salt ( 1 tsp = very, very salty)
1. Take your margarine and melt it in the microwave (1 min 800 watts) or in a pan. Reserve.
2. In a small bowl, add your 1 1/2 cups of vegetal milk and 2 tsp of the vinegar. Mix it a bit. You are creating a vegan buttermilk. Reserve for at least 10 minutes.
3. In a big bowl, add all of your dry ingredients : gluten-free flour, cocoa powder, 2/3 or 3/4 cup granulated sugar, baking powder and baking soda. Mix it well. Reserve.
4. Preheat your oven thermostat 6/ 180°C/ 360°F/. When the vegan buttermilk has rested for over 10 min, form a hole in the center of the bowl with the wet ingredients, and pour progressively over the vegan buttermilk and gently mix.
5. When all the vegan buttermilk has been added to the preparation, add the melted margarine (or oil) and mix it until well combined. However do not overmix (mixing during to much time), otherwise your cake will be harder when cooking.
6. In a greased bundt pan, add the cake mixture and let it cook in oven for 35 to 40 minutes.
1. In a pan on medium heat, add your cup of sugar and your 2/3 cup of milk, and mix it well.
2. Let it cook and stir the caramel until it is bubbling. Add the desired amount of salt (3/4 tsp or 1 tsp) if you want a salty caramel. Put on low heat, and stir the caramel while it is still bubbling. You should keep stirring until your caramel is thik but still fluid. When it has the required consistency, turn off the heat and let the caramel rest in the pan.
1. After 35 or 40 minutes in the oven, check if your cake is well cooked by planting a knife or a tooth pick inside of the cake. You should remove the knife or tooth pick without any batter on it.
2. Unmold the bundt cake upside down on a serving plate. Drizzle the top of the cake with your caramel topping and if you want add crushed nuts.