Description

Many of our Gift of Health participants have asked for a gluten-free cake. So here it is. I have experimented with different textures and flavours and this is the one I like. It is moist and rich with goodness of minerals, and protein without any dairy, eggs, saturated fat, oil or butter. I made this for my birthday and it was a hit.

You can also make this cake using regular whole-wheat pastry flour if you are not allergic to gluten.

Method:

1. Soak 2 cups of Medjool dates in 1 cup of hot water for 1 hour.  All the water will be absorbed and dates will thicken. Alternatively, you can microwave the dates in 1 cup of water for 2 mins.

2. Preheat the oven to 350 degrees Fahrenheit

3. Assemble the dry ingredients in a large mixing bowl – gluten free baking flour, cocoa powder, baking powder and soda. Make a well in the middle of bowl and set aside

3. In a high-speed blender or Vitamix, blend the soaked dates, and plant-based milk until well combined. Add the silken tofu, vanilla extract, apple cider vinegar and dairy-free chocolate chips and blend again until the ingredients are fully incorporated.

4. Pour this wet mixture into the well of dry ingredients bowl and mix them well with a whisk or spatula.

5. Line two 8-inch circular metal pan with parchment paper or use silicon baking pans. Pour batter evenly into these two pans.

6. Place it in the oven and bake for 35 minutes.

7. Make the icing while the cake is baking.

8. Drain the extra firm tofu, and rinse it under water. Crumble it to fine pieces and place it in a blender along with maple syrup, vanilla extract and rose water. Blend the mixture until it is creamy and smooth. We want the icing to be thick, and spreadable, but not loose and pourable.

7. Transfer the icing to a container with a cover and chill in the fridge until ready to use

8. Once the cake is baked, remove from the oven. Let it cool completely on a cooling rack.

To assemble the cake:

You can be as creative as you want. You can make this as double layered cake, or 4 layered cake. I usually make a double batch of frosting if I’m going for 4 layered cake.

1. Invert the first cake with flat side up onto a plate or cake stand for assembly. Scoop the icing and spread it evenly over the top of first cake. You can either use your hands or spoon to pat the icing evenly on the sides and build your way up to the top center.

2. Place the other cake on top of the first cake with flat side down. Spread the remaining icing over the top and sides.

3. You can use cake decorating tips to creatively decorate your cake or just smoothen the top and side with a flat palette.

4. Garnish with your choice of nuts, fruits or berries and Enjoy!!!