Sometimes I make baked goods just because we have nothing else to eat in the house :-) Today I opened the fridge and saw nuts, leftover soup (which I was saving for dinner), and less than a dozen eggs. That was about it. I don't know about you, but I like to see how long I can go without buying groceries - heehee! So we made my chocolate raspberry cake and had it with tea for a snack this afternoon. There is never any shortage of tea in this house!
It's the exact same recipe as the cupcakes, but baked in a spring form pan for about 34 minutes and topped with some icing I whipped together. The raspberry flavor is very faint, but you could substitute with another one of the flavored liquid stevias if you like. I'm going to try Root Beer or English Toffee next time I think.
Both the cake and the icing were so good. My husband said it was the best thing I've ever made - ever! Then I asked why he was kissing up to me, what did he want? He shook his head, laughed and said, "I just call it like I see it." My Mom is also here, visiting, and she was impressed by how little flour there was in the cake. She just found out that she is celiac too. It's genetic, so I knew at least one of my parents must have it, to pass it on to me.
But with cake this crazy good, who needs gluten anysway?
No one would ever believe this cake was gluten-free. It's better than any cake I ever ate, "when I was wheat," as Zoe would say!
Click for the recipe:
Chocolate Raspberry Cupcakes
For the icing I pureed:
1/2 cup cashews, soaked for a few hours, rinsed and strained
1/2 cup agave
1 tbs coconut oil
1 tsp vanilla
2/3 cup shredded coconut
note: you can find these cute little cake toppers at Bake it Pretty .