It’s like, when you’re late, you always run into traffic, drop your purse on the way out, accidentally forget your jacket at home and have to turn around, etc. For me, when I’m late, it’s like, “Oh, why don’t I MAKE A CAKE.” Seriously.
It would make me seem a much more sane human being if this was some cute anecdote, but alas, it is not, and I was terribly late for a meeting this morning, and chose that after going for a run making a cake was a better idea to stay late for said meeting than even taking a shower.
So, let me explain myself. There was a beautiful bunch of mint in the fridge. Just beautiful. And it would be far less beautiful come tomorrow as I saw one little leaf start to turn brown and you know the rest are like lemmings and will follow suit shortly. Secondly, the hemp seed milk I had in the fridge was already in that “borderline” period — it’s like you know it doesn’t smell bad, but you’re scared to drink it without cooking it.
Bingo, both must be cooked. And since the inspiration struck, and I quickly opened the pantry where I am crashing for the month to see what else would go along, and found a curious looking bottle of vanilla, well, it became cake time.
I LOVE MINT AND CHOCOLATE. So much. And vanilla plus a little sea salt to that? Mucho bueno. (I’m losing my French already? Nope. Still butchering my English, don’t worry… just with the addition of Spanish now, too.)
So, for whatever “temporary” insanity that struck this morning I cannot be at all mad. This cake is ridiculously, ridiculously good. It’s not that kind of good where it’s that “I’m so satisfied because I made something and it’s hot and I’m hungry and that was a fun one-night-stand” sort of thing. It’s the “let’s put a ring on it because we ate it three times today, two of which times we were even too full to want it, and we still couldn’t stop eating it”. Yep, marriage material. (Wedding cake, anyone? You’re welcome, and ’tis the season.)
This cake is very moist, just sweet enough, and has no refined sugar, dairy, or gluten. If you want to make it all paleo, just use all tiger nut flour* (https://organicgemini.com/). I did find the brown rice flour to be a nice addition, though, because it lightened up the texture a bit. Either way, though. Float your boat how you choose.
Please enjoy this recipe. It’s, just, delicious.
Mint Vanilla Cake w/Chocolate Ganache (GF, DF, low glycemic)
|Prep time||10 minutes|
|Cook time||25 minutes|
|Total time||35 minutes|
|Dietary||Corn Free, Dairy Free, Diabetic, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegetarian|
|Meal type||Breakfast, Dessert, Snack|
|Misc||Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Cold|
- 1 cup dairy-free milk of choice
- 1/3 cup softened/melted coconut oil
- 1 teaspoon real vanilla (avoid artificial vanilla as it normally contains gluten)
- 1/3 cup thinly chopped fresh mint leaves
- 2 egg whites (you can substitute 1 banana or 1/3 cup apple sauce for this)
- 1/2 cup agave nectar
- a large pinch sea salt
- 1 tablespoon flax seed meal
- 3/4 cups brown rice flour
- 3/4 cups tiger nut flour (this is a paleo flour, and you can use all of this to make the cake paleo, or sub it out with sorghum flour or all rice flour if you can't find it)
- 1 teaspoon baking powder (make sure it's GF!)
- 3oz dark chocolate bar of choice (broken into pieces)
- 1/3 cup coconut cream (the fat that's separated from the milk in high fat coconut milk. You can also just use high fat coconut milk, but use less as it's more watery.)
|Step 1||Pre-heat oven to 375 degrees Fahrenheit (190 C). Prepare a cake or brownie pan by greasing and flouring it. Set aside.|
|Step 2||Combine your wet cake ingredients in a large bowl: DF milk, coconut oil, vanilla, egg whites, and agave nectar. Stir in your mint and flax seed meal. Let sit 5 minutes.|
|Step 3||Meanwhile combine your dry cake ingredients in another medium bowl: both flours, baking powder, and sea salt. Combine into wet ingredients. Spatula into prepared baking sheet and bake for about 25-30 minutes, or until cooked through and top is browned. Remove from heat and let cool completely before preparing your ganache.|
|Step 4||Prepare your ganache by heating your dark chocolate over a bain mairie. Once melted, remove from heat, and whisk in 1/2 of your coconut cream. Whisk for about a minute. Check the consistency, and if it seems really runny already stop adding cream. If it seems like it could get a little more unctuous, add the rest of the cream. (I added all of mine, as both harden when cooled.) Whisk until homogenous.|
|Step 5||Spatula onto your cooled cake that you have removed from the pan and let cool a bit before eating for a better texture. If you want to get creative, take the extra coconut cream and pipe out decorations on the top in white using a pastry bag. 🙂 Keep this cake in the fridge if not eaten within the day to avoid the coconut cream going bad. If there are more than two of your in the household, you won't have that issue, and your fridge will be lonely.|
*Thank you Organic Gemini for the tiger nut flour!! It was perfect in this cake. https://organicgemini.com/