Chocolate Crumb Cake-Vegan, G F & alt sugar
From Baby Cakes p 110
Chocolate cupcakes p 87
Chocolate crumb base p 116
Chocolate sauce p 93
Ingredients
- 3/4 cup brown rice flour
- 1/4 cup potato starch
- 2 tbs arrowroot
- 1/2 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp xanthan gum
- 1 tsp salt
- 1/2 cup coconut oil, plus more for pan
- 2/3 cup agave nectar
- 1/3 cup unsweetened applesauce
- 2 tbs vanilla extract
- 1/3 cup hot water
- 1 cup chocolate crumb base -see recipe
- 1/4 cup chocolate sauce - see recipe
Preparation
Step 1
Preheat oven to 325
Line bottom of 9 x 3 round cake pan w/parchment, coat both sides of paper lightly w/oil
In medium bowl whisk together flour, potato starch,arrowroot, cocoa powder, baking powder, baking soda, xanthan gum & salt.
Add 1/2 cup oi & the agave nectar, applesauce, vanilla, & hot water to dry ingredients & stir til batter is smooth.
Pour batter into prepared pan & bake on center rack for 20 mins.
Remove pan from oven & spoon Choc Crumb over the cake, gently patting it down.
Return pan to oven & bake cake for an additional 15 mins.
The finished crumb topping will be slightly crisp to the touch & the cake will be firm
Let the cake stand in the pan for 20 mins,then gently run knife around edges. Cover top of pan w/cutting board & flip over. Invert cake to serving plate.
Pour choc sauce into squeeze bottle & drizzle evenly over top of cake in zigzag pattern from one edge to the other. Rotate cake 180 degrees & & drizzle again
Cover cake with a dome & store at room temp for up to 3 days.