Ingredients
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the cake :
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1 cup (140 grams) gluten-free all-purpose flour (such as Bob's Red Mill or King Arthur)
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1/2 cup (70 grams) kodo millet flour (from Indian grocery stores or online)
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1/2 cup (120 milliliters) unsweetened almond milk
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1 ripe banana , mashed
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1/2 teaspoon baking soda
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1 tablespoon apple cider vinegar
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1/2 teaspoon salt
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1/4 cup (60 milliliters) unsalted butter, melted
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1 large egg , lightly beaten
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1/2 cup (120 milliliters) unsweetened applesauce
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1/4 cup (30 grams) coconut sugar
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1/4 cup (60 milliliters) melted dark chocolate (optional)
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1/4 cup (60 milliliters) maple syrup (optional)
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1/2 teaspoon vanilla extract
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the mango avocado chia jam:
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1 cup (140 grams) mango, diced
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1/2 medium avocado , pureed
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1 tablespoon chia seeds
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1/2 teaspoon vanilla extract
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Pinch of sea salt
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Juice of half a lime
Directions
Subtitle: Gluten-free, Grain-free, High-protein, Seasonal, Whole foods plant-based, Kid-friendly
Description: This scrumptious cake combines the exotic flavor of kodo millet flour from Africa with tangy mangoes, creamy avocados, and fragrant spices to create a one-of-a-kind vegan masterpiece! Paired perfectly with our easy chia jam made using seasonal fruits like mangos and strawberries, this gluten-free, grain-free, high-fiber, high-protein dessert will tantalize your taste buds without weighing you down!
Ingredients:
For the cake:
* 1 cup (140 grams) gluten-free all-purpose flour (such as Bob’s Red Mill or King Arthur)
* 1/2 cup (70 grams) kodo millet flour (from Indian grocery stores or online)
* 1/2 cup (120 milliliters) unsweetened almond milk
* 1 ripe banana, mashed
* 1/2 teaspoon baking soda
* 1 tablespoon apple cider vinegar
* 1/2 teaspoon salt
* 1/4 cup (60 milliliters) unsalted butter, melted
* 1 large egg, lightly beaten
* 1/2 cup (120 milliliters) unsweetened applesauce
* 1/4 cup (30 grams) coconut sugar
* 1/4 cup (60 milliliters) melted dark chocolate (optional)
* 1/4 cup (60 milliliters) maple syrup (optional)
* 1/2 teaspoon vanilla extract
For the mango avocado chia jam:
* 1 cup (140 grams) mango, diced
* 1/2 medium avocado, pureed
* 1 tablespoon chia seeds
* 1/2 teaspoon vanilla extract
* Pinch of sea salt
* Juice of half a lime
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 6-inch round springform pan or line a 9×5-inch loaf pan with parchment paper.
2. For the cake: Combine gluten-free flour, kodo millet flour, almond milk, banana, baking soda, apple cider vinegar, and salt in a blender. Blend until smooth.
3. Add in the remaining wet ingredients (melted butter, egg, applesauce, optional sweeteners, and vanilla), one at a time, blending well after each addition. Stir in the optional dark chocolate and maple syrup if using.
4. Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
5. For the mango avocado chia jam: Combine diced mango, pureed avocado, chia seeds, vanilla extract, sea salt, and juice of half a lime in a bowl. Mix well.
6. Cover and refrigerate the bowl overnight or for at least 2 hours to allow the chia seeds to gel.
7. To assemble: Once the cake has cooled, carefully remove the sides of the springform pan or slice the loaf horizontally into two layers. Spread the bottom layer with about 1/4 cup (60 milliliters) of the mango avocado chia jam.
8. Place the second layer on top and spread another 1/4 cup (60 milliliters) of the jam evenly. If using, drizzle a small amount
Steps
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1
Done
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Preheat oven to 350°F (175°C). Grease a 6-inch round springform pan or line a 9x5-inch loaf pan with parchment paper. |
|
2
Done
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For the cake: Combine gluten-free flour, kodo millet flour, almond milk, banana, baking soda, apple cider vinegar, and salt in a blender. Blend until smooth. |
|
3
Done
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Add in the remaining wet ingredients (melted butter, egg, applesauce, optional sweeteners, and vanilla), one at a time, blending well after each addition. Stir in the optional dark chocolate and maple syrup if using. |
|
4
Done
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Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack. |
|
5
Done
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For the mango avocado chia jam: Combine diced mango, pureed avocado, chia seeds, vanilla extract, sea salt, and juice of half a lime in a bowl. Mix well. |
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6
Done
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Cover and refrigerate the bowl overnight or for at least 2 hours to allow the chia seeds to gel. |
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7
Done
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To assemble: Once the cake has cooled, carefully remove the sides of the springform pan or slice the loaf horizontally into two layers. Spread the bottom layer with about 1/4 cup (60 milliliters) of the mango avocado chia jam. |
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8
Done
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Place the second layer on top and spread another 1/4 cup (60 milliliters) of the jam evenly. If using, drizzle a small amount |
