I do lovely gluten free chocolate cake if that's the issue. Alas, if it's the chocolate, I am afraid I cannot do carob, for it is the flavouring of Satan.
It's in the oven, due out in 20 mins, and I think I even have some double cream for serving … That spin class was completely wasted this afternoon.
Oh, easy! I've lost all my old vegan books (handed a few on, had the others nicked by evil old flatmates *shakes fist*) but this recipe: http://www.bestrecipes.com.au/recipe/egg-and-dairy-free-chocolate-cake-L6971.html is very similar to my old spongey vegan chocolate cake, though I had a bit of Cointreau where they have lemon juice, and this one is very much like my dense vegan choc, except I used a light olive oil. Don't worry about looking for tofu-based choc chips, just get some good dark chocolate that's dairy-free and whack it into small bits.
I would never have lasted as long as I did as a vegan if there couldn't be chocolate!
Both myself and my partner are gluten free, have been for years, and recently, my partner's mother had to go dairy free, and was mourning chocolate, so we made her brownies.
If you make it, cool the brownies for a while in the fridge before cutting them, we found that made them firmer and less likely to just dissolve into a pile of crumbs. If you're making them with regular flour, they might be okay anyway, GF baking tends to be crumbly. Of course, chocolatey crumbs are still super delicious...
This young lady blogs about her adventures in baking, and she does a lot of special-needs baking. Gluten-free, dairy-free, egg-free, nut-free, low-GI, low-fructose... she has something for everyone.
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It's in the oven, due out in 20 mins, and I think I even have some double cream for serving … That spin class was completely wasted this afternoon.
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I would never have lasted as long as I did as a vegan if there couldn't be chocolate!
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Lots of good dark chocolates are dairy free, and they are healthy! Ish …
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This is the recipe we use.
If you make it, cool the brownies for a while in the fridge before cutting them, we found that made them firmer and less likely to just dissolve into a pile of crumbs. If you're making them with regular flour, they might be okay anyway, GF baking tends to be crumbly. Of course, chocolatey crumbs are still super delicious...
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