The great thing about vegan cookery is that it has a no fuss feel about it.  There is no creaming for example, and the products do the work for you.  This is a luxury dessert which can be used after a dinner party, to add some richness and opulence to your dining experience.

Ingredients:
200 g Cherries soaked in Kirsch or alcohol of your choice. 
200 g gluten free plain flour
100 g ground almonds
90 g Cocoa powder
1 tsp Bi-carbonate of Soda
1 tsp Baking powder
½ tsp Xanthum gum
150 g finely grated carrot
200 g dark brown sugar
150 g Agave Syrup
150 ml Sunflower Oil
150 ml Coconut Milk (we used the coconut cream for a richer blend)
150 ml Almond Milk
 
Line with grease proof paper a cake tin (x12 size).
Warm oven ready.
Remember baking powder activates quickly, so to get the best from it’s rising properties the cake has to go into the oven quickly after mixing.
 
Method:

• Weigh out and add all the dry ingredients into a mixing bowl.  Blend carefully together.
• Measure out the wet ingredients into a separate bowl, and mix together, then add the pre-blended dry ingredients, and stir to a cake mixture texture.  You can adjust this by adding a little extra coconut milk if needed.
• Pour into your lined cake tin and bake, 160c for approx. 35 – 45 mins.
• Serve with a free from cream.

Adapted from a BBC Recipe to Free From suitability.

#gluten#free#coeliac#nutritionist#IBS#Faversham#Whitstable#Kent#allergy#

Alsace Baking have provided this wonderful Free From recipe which was demonstrated by Chef Lorraine King at the February Positively Free From and Coeliac get-together.

Ingredients:
150 g Desiccated Coconut,
12 floz Coconut Milk,
5 floz Sunflower or Coconut Oil,
7 floz Coconut or Almond Milk,
1 tsp Bicarbonate of Soda,
75g Cocoa Powder,
75 g plain gf flour,
50g Buckwheat Flour,
50g Ground Almonds,
175g Coconut Sugar or Xylitol.

Chocolate Ganache Sauce 100g 70% min. Dark Chocolate, 170 ml Soya Cream, Raw Coconut Chips to sprinkle.

1 x 1lb loaf tin lined with parchment / grease proof paper. Line the tin before mixing your cake, as preparation, Oven 150c

Preparation:

1. Place the desiccated coconut and 12 floz coconut milk into a saucepan, heat until the coconut has absorbed the coconut milk and looks like a coconut porridge.
2. Place all the dry ingredients into a large mixing bowl.
3. Add all the wet ingredients and mix together to form a batter consistency.
4. Pour into the lined loaf tin.
5. Bake for approximately 1 hour or until risen.
6. Whilst your cake is baking, time to prepare the Ganache. Prepare a Bain Marie (pan of simmering water). Place the chocolate into a bowl and lower into the Bain Marie, melt and stir.
7. When the chocolate has melted add the soya cream and stir until the mixture has emulsified and is a smooth thick sauce.
8. When the cake is cooked, remove from the oven and gently remove from the tin. Allow to cool and pour the sauce over, then sprinkle with raw coconut chips to decorate.
9. The cake will be soft when warm, so makes a lovely gooey pudding. Alternatively, it can be kept in the fridge and served cold. This cake will keep in the fridge for up to two weeks.

#Coeliac #FreeFrom #Chocolate #Cake #Gluten #Dairy #Faversham #Kent
http://alsacebaking.co.uk/