We topped theses cupcakes with fresh strawberries and they were delicious!
Ingredients
1-3/4 cup freshly brewed coffee
2/3 cup unsweetened Dutch-processed cocoa powder
1-1/2 cup granulated sugar
2/3 cup coconut oil
1/4 cup cornstarch
2 tsp vanilla extract
1 tsp almond extract
2 cups all-purpose flour
1 tsp baking soda
1-1/2 tsp baking powder
1/2 tsp salt
2 Tbp powdered sugar (for dusting)
Directions
Preheat oven to 325 degrees F.
Lightly grease 8- or 10-inch bundt pan.
Heat coffee in sauce pan over medium heat until simmering. Turn down heat and whisk in cocoa powder until dissolved. Remove pan from heat and let return to room temperature.
In a large mixing bowl, beat sugar, oil, and cornstarch until fully dissolved. Add extracts and chocolate mixture and stir well.
In small bowl mix flour, baking soda, baking powder, and salt. Add to the sugar and oil and beat until the batter is relatively smooth.
Pour batter into prepared pan or cupcake liners. Bake cake for 45-55 minutes; cupcakes for 15-20 minutes.
Remove pan from the oven and let cool for 20 minutes. Then invert the pan onto a serving plate and cool completely. Once cool, sift the powdered sugar over the top and enjoy!
Source: Adapted from Yoga Journal.
Monday, June 11, 2012
Almond Polenta Cake (gluten-free)
I made this recipe to take to yoga tonight to celebrate my birthday. My students loved it!
Ingredients
3/4 cup non-dairy butter
1 cup granulated sugar
3 large eggs
1 tsp almond extract
1 tsp grated lime zest
1-1/4 cup gluten-free baking mix (such as Arrowhead Mills or Bob's Red Mill)
3/4 cup stone-ground polenta
1 tsp baking powder
1/4 tsp salt
3/4 cup almond milk with 1 Tbs of vinegar added
Icing/Glaze
1/2 cup of powdered sugar
lime juice (about 1 lime)
zest of 1 lime
Directions
Preheat oven to 350 degrees F.
In a medium-size bowl, beat the dairy-free butter and sugar until smooth.
Continue beating and add eggs, extract and zest.
In a small bowl, mix the gluten-free baking mix, polenta, salt and baking powder.
Mix butter mixture, dry ingredients, and almond milk together.
Pour into a greased 6-cup tube cake pan or cupcake liners (approx. 24 cupcakes). Note: these do not rise much, so you can fill the cupcake liners 3/4 full.
Bake cake for approximately 40-50 minutes; cupcakes for approximately 15-20 minutes. Let cool completely before icing.
Mix powdered sugar and lime juice until desired consistency. Add some of the lime zest to the icing for color. Drizzle icing across top of cake or cupcakes. Then mound the remaining lime zest in the center of each cupcake.
Source: I adapted the recipe from YogaJournal to be dairy-free and gluten-free.
Ingredients
3/4 cup non-dairy butter
1 cup granulated sugar
3 large eggs
1 tsp almond extract
1 tsp grated lime zest
1-1/4 cup gluten-free baking mix (such as Arrowhead Mills or Bob's Red Mill)
3/4 cup stone-ground polenta
1 tsp baking powder
1/4 tsp salt
3/4 cup almond milk with 1 Tbs of vinegar added
Icing/Glaze
1/2 cup of powdered sugar
lime juice (about 1 lime)
zest of 1 lime
Directions
Preheat oven to 350 degrees F.
In a medium-size bowl, beat the dairy-free butter and sugar until smooth.
Continue beating and add eggs, extract and zest.
In a small bowl, mix the gluten-free baking mix, polenta, salt and baking powder.
Mix butter mixture, dry ingredients, and almond milk together.
Pour into a greased 6-cup tube cake pan or cupcake liners (approx. 24 cupcakes). Note: these do not rise much, so you can fill the cupcake liners 3/4 full.
Bake cake for approximately 40-50 minutes; cupcakes for approximately 15-20 minutes. Let cool completely before icing.
Mix powdered sugar and lime juice until desired consistency. Add some of the lime zest to the icing for color. Drizzle icing across top of cake or cupcakes. Then mound the remaining lime zest in the center of each cupcake.
Source: I adapted the recipe from YogaJournal to be dairy-free and gluten-free.
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