I have become columnist in Aftenposten’s new magazine “Bake”. The column’s name is of course “Free cakes“, and readers of this blog will probably recognize some of what I’m going to write in this column. But this also gives me the opportunity to go the other way. “Bake” aims to introduce many new recipes in each issue, and what is more natural for me than to bake some of the same cakes my way?
The lavish Snickers cake on the front page of “Bake” was tempting to begin with. This chocolate cake was made with cocoa and baking soda, which gives a very dark chocolate cake with a distinctive taste. It gave me exactly the push I needed to test how “Crazy Cake”, the classic milk-free, egg-free chocolate cake that I included in my book “Free Cakes” works in gluten-free version. I have seen online that many are making this gluten-free too, so it should work. I chose to use more water than the classic recipe in “Free Cakes” since in my experience less gluten free flour than wheat flour is required in cakes when everything else is equal.
When fresh, the cake was yummy, and it stood up well also the next day. But the peanutbuttercream I created is so soft that the cake did not tolerate much handling. If you want to bring it somewhere, I recommend that you finish up the two cake parts separately, and then put the cake together only when you have arrived. The recipe is enough for a cake of about 22 cm in diameter or 10-12 people.
Dark chocolate cake (Crazy cake):
225 g all purpose gluten-free flour mixture
225 g sugar
40 g cocoa
1/2 tea spoon salt
1 tea spoon bicarbonate of soda
2 tea spoons vanilla extract
125 g canola oil
325 g water
1 table spoon vinegar 7%
Preheat the oven to 190 gC. Grease a baking tin 25 x 35 cm or two spring forms at 22-24 cm with oil. Mix well in a baking bowl all the dry ingredients.
Mix water, oil and vinegar in a measuring jug. Put the liquid into the dry and mix well until everything is evenly mixed.
Do not stir too much, the vinegar will react with the baking soda and cause the dough to rise immediately. You want to keep this air within the cake.
Pour the dough into the pan or the two spring forms. Bake the cake (s) for 30-40 minutes at 190 gC till a knife comes out clean the cake. Cool.
Peanut butter cream:
150 g peanut butter (preferably a fine ground type)
150 g icing sugar
75 g milk-free margarine, Crisco or similar milk free shortening
100 g apple sauce without sugar
Whisk together peanut butter, powdered sugar and margarine until it becomes a fluffy cream. Stir in apple sauce.
(Applesauce without sugar is made by boiling pieces of apple in a small amount of water until tender. Puré the apples by passing them through a sieve. Apples contain complex carbohydrates that have the ability to bind both fat and water, and therefore serves as an emulsifier).
100 g coconut milk
50 g sugar
50 g syrup
20 g peanut butter
40 g milk-free margarine, Crisco or similar milk free shortening
Mix together the coconut milk, sugar, syrup, peanut butter and half of the margarine or shortening and bring to a boil. Let simmer for 5-10 minutes until the mixture has thickened slightly. Remove the pan from the heat and stir in the rest of the margarine or Crisco. Cool to room temperature.
70 g of chocolate powder (Nesquick, O’Boy or similar, containing lecithin)
20 g water
Mix the chocolate powder and water until it becomes a thick sauce. Alternatively, add in a little more water if necessary.
50 g salted peanuts for garnish.
Assembling the cake:
Divide the cake baked in the rectangular baking tin in two halves. Place one cake part on a suitable cake stand. Cover the cake with slightly less than half of the peanut-buttercream. Spread some of the caramel sauce and chocolate sauce on the cake and sprinkle with some peanuts. Place the other cake on top. Spread the remaining peanut-buttercream on top of the cake and spread the rest of the caramel sauce and chocolate sauce on the cake. Sprinkle with a handful of peanuts.
This cake is egg-free, milk-free and gluten-free. It is therefore also vegan if you choose vegan margarin or Crisco.
If you tolerate wheat flour, you can substitute the gluten-free flour with wheat flour. But NB, then it is enough with 250 g of water.
If you tolerate milk, you can use butter and cream instead of milk-free margarine and coconut milk.
Blog post by Anne Spurkland, first published in Norwegian 1st December 2013
English translation first time published on friekaker.no 13th November 2014.
English version reposted on Freecakes.no on 27th May 2018.
Note added at the time of reposting: The column Frie kaker in the magazine Bake operated for two years, until the magazine was closed down.