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Chocolate Cardamom Cake

Adapted from Minimalist Baker's "Best Vegan Gluten Free Chocolate Cupcakes"

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Servings: 4

Prep Time: 01:00

Cook Time: 00:40

Main Ingredients

2 flax eggs (two tbsp flax seed meal + five tbsp water)

1/2 cup non dairy milk - (i used unsweetened almond milk)

3/4 tsp white or apple cider vinegar

1 1/2 tsp baking soda

1/4 cup maple syrup or agave nectar

1/3 cup granulated sugar

1/4 cup melted earth balance (or other vegan butter - coconut oil would also work, but may affect the final taste)

1 cup beet puree

1/2 cup unsweetened cocoa powder

1/2 cup almond meal

1/4 cup gluten free oat flour

1 cup gluten free flour blend (i used bob's red mill : baking flour - if using another blend please see notes)

2 cardamom seeds, ground

a pinch of ground ginger

Preparation

1Preheat oven to 375 degrees F and butter & flours 3 5" cake pans or ramekins. Line the bottom of your pans or ramekins with parchment and flour again.

2Combine your non-dairy milk and vinegar. Set aside and let curdle - about 10 minutes.

3Combine 2 tbsp of flax seed meal with 5 tbsp of water to create flax eggs in a large mixing bowl. Let rest until the mixture is thick and gelatinous

4In a separate bowl sift together cocoa powder, almond meal, oat flour and gluten free flour blend and beat to combine.

5Add baking soda to the milk vinegar mixture and stir.

6Add the sugar, maple syrup and milk mixture to the flax egg and beat to combine. Then add beet puree, melted butter or oil, and mix thoroughly.

7Take your dry ingredients and add them to your wet ingredients slowly, about 1/3 at a time, mixing between each addition until totally combined. Add in your ground cardamom and ginger and stir until incorporated.

8Divide batter evenly between your pans or ramekins, until each is about 3/4 full.

9Bake for 37-45 minutes or until the middle of the mixture springs back when you press on it gently and a toothpick inserted into the center comes out clean.

10Let rest in the tin for 10-15 minutes, then remove and let cool completely on a cooling rack.

Additional Notes

The types of gluten free flours you use in this recipe are *very* important, as some gluten free flours react very poorly with vinegar. I used Bob's Red Mill's 1:1 Baking Flour, which is a mix of white rice flour, brown rice flour, whole grain sweet white sorghum flour, potato starch, tapioca flour and xanthum gum. If you are not planning to use this, King Arthur's All Purpose GF Flour is a similar blend, but you will need to add 1 tsp of xanthum gum to the recipe as well. I have not tested it with this mix though, so results may vary. The one flour you need to make sure your blend doesn't have is sweet rice flour. Vinegar makes sweet rice flour horrible, and dense and gummy, so definitely avoid it in this!

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