Gluten-Free Desserts or any vegan dessert is healthy. – But you wouldn’t know. I have relatives who have no idea what “gluten-free” or “vegan” means, and they love this cake, too!
Cherry Cake With Chocolate
-Nut Base 1 large banana – blend with a bit of water till you get a creamy-foamy consistency (for a non-vegan variant,
Use three egg yolks and 3* egg whites beaten into a foam. 150g of sugar three teaspoons of unsweetened 100% cocoa. dissolve in 4 tablespoons of water 1/2 teaspoon of baking powder or baking soda 200g of ground hazelnuts
Add and mix everything very well. It should be the same consistency as brownie dough.
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Grease a pan, put in the dough, raise the edges a little. Bake at 190°C for 30-45 minutes, check often. If your oven has a setting for circulating air, 175°C for 25-35 minutes should be enough. Bring it out and make it of moderate temperature. For the topping, use one glass (680g, including liquid) of sour cherries. Usually, the cherry liquid they come in is already sweetened, so you don’t need to add any sugar.
Take out some of the cash, stir in 1 1/2 tablespoons of starch (ensure it’s gluten-free, it usually is). Heat the cherries with the remaining liquid in a small pot. Then add the liquid-starch mix, stir until it has thickened. Then, pour it onto the crust and spread it well. Leave to cool down. It is ready!
I am not sure I have found the perfect mix, but baking cakes is generally quite easy, more comfortable than bread. This is because the eggs keep the cake together.
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I would use any white flour – mainly starch. But I avoid anything that may make the cake appear greyish. So whole grain flours are not edible.
For example, mix 1 part of fine rice flour. Moreover, one piece of potato/corn/tapioca starch. And if you want a slightly more bready finish, add a small amount of cornmeal, and a minimal amount of gram flour. One can also add some binding agent such as guar gum, xanthan gum or psyllium. But you need less of this than when making bread. If there are plenty of eggs in the recipe, binding agents can omit.
Tapioca Starch: Finest For Making Gluten-Free Desserts.
Potato starch makes excellent cakes, but they can tend to become hard after storage.
Not a very clear answer, I know.
You can also buy a gluten-free cake mix. These mixes can sometimes be too “white” and neutral for many people’s tastes. If you feel they need some more flavor, fiber, and structure, add a little cornmeal, chickpea flour, or sorghum flour. A tiny dash of cardamom can also help to give a flavor that is similar to the ‘real’ thing.