Tag Archive: dairy free

Coconut & Chocolate Steam Cake

© 2012 Viviane Perenyi - Steamed Coco and Chocolate Cake

After a very good time in Paris, Paprika and I are back in Magyarország -Hungary- enjoying the ever charming Budapest…

Before I’m able to share more about our trip, here’s a little sweet I’ve made a couple of weeks ago in my kiwi kitchen.

In my little notepad I had scribbled lamington.
The initial idea I had in mind. An excuse to use the light and crisp coconut chips I had in the pantry.
From there the idea evolved into this cake that requires no baking.

A steam cake with a subtle coconut flavour frosted with a generous chocolate crème anglaise and topped with the delicate curls of coconut chips…

© 2012 Viviane Perenyi - Coconut & Chocolate Steam Cake

Coconut & Chocolate Steam Cakes (makes 6 little cakes)

120g rice flour
50g caster sugar
200ml coconut milk
4 egg whites

In a bowl mix together rice flour and sugar. Pour in coconut milk and and stir. In a separate bowl whip egg whites until firm peak. Fold gently in the flour mixture and combine to have an homogenous batter but still foamy. Grease well moulds with vegetable oil and pour the batter in (3/4 full). Steam for 25-30 minutes.

Chocolate crème (you will have more than needed for the cakes)
100ml coconut milk
50g dark chocolate
2 egg yolks
25g sugar

In a little sauce pan over low fire, warm coconut milk and chocolate. In a bowl, whip egg yolks and sugar until pale. Pour the hot chocolate and coconut milk over the eggs and keep on whipping. Pour the sauce back into the sauce pan and over low fire stir constantly until the sauce starts to thicken – between 5 to 10 minutes. When the desired consistency is obtained. Coat each cake with the crème and sprinkle on top the coconut chips.

© 2012 Viviane Perenyi - Steamed Coco and Chocolate Cake

La suite en français…


Flo’s Express Cake

Sinemage Gluten and Dairy Free Express Cake

I know. The cake is maybe titled express, but so is not publishing this post…
I’ll not bother you with the different reasons why I’ve been away for so long, but I promise to tell you more about one of them soon.

Until then, you would not mind to have a piece of cake, would you ? And today’s special is persimmon or banana & chocolate. And for those of you on a gluten free diet, the good news is you can have it too.

I’ve baked this cake several times with different flavour and flour combinations – and tin shape too- and I like it each time. I still would like to try a savoury version as well. I bet it can be a tasty alternative to bread.
It’s Flo Makanai‘s gluten and dairy free express cake, from her book about food intolerance: Les Intolérances Alimentaires Cuisiner Gourmand Autrement.

Since the digestive disorder I started to have last year and that lasted for almost a year (with still relapse from time to time) I’ve been curious to read about related topic, even if I do not have any particular food intolerance myself. I can’t recommend enough her book, a very informative read -available in French.

Sinemage Gluten and Dairy Free Express Cake with Persimmon
Sinemage Gluten and Dairy Free Express Cake with Banana and Chocolate

I’ve fully adopted this recipe for several reasons.
The first one, obviously is because the cake is good and the recipe works fine.
The other reason is because it really is express. You’re done in 10 minutes for the preparation and half an hour later your kitchen smells good and sweet.
And the last reason I like it is because it offers possibility to bake without the usual baking ingredients. It may happen you run out of eggs or butter and this recipe will help you out.

The texture is dense and the fruit purée brings moisture and flavour. And as Flo mentionned the choice of olive oil used is important as it may overpower the taste of your cake.

Sinemage Gluten and Dairy Free Express Cake with Banana and Chocolate

Flo Makanai’s Gluten and Dairy Free Express Cake

200g gluten free flour mix*
100g blond sugar cane (I usually put 80g)
5g or 1 1/2 tsp of baking powder
200g unsweetened fruit purée or compote
100g olive oil

Preheat oven to 180°C. Mix flour, baking powder and sugar. Add remaining ingredient and stir well.
Pour batter in a greased cake tin and bake for about 35 minutes, when cake is nicely golden, or until a knife inserted in the middle of the cake comes out clean.

*following Flo’s instructions and proportions I’ve made a mix of 100g corn starch + 60g brown rice flour + 40g coconut flour

La suite en français…

Objet de Convoitise

Copyright © 2010 sinemage

The day after I’ve seen the coconut flour on the shelf of that shop, I couldn’t think of something else.
I’ve already coveted expensive nice pair of shoes, bag, or garment; but food, not really. And especially not a flour. At least until that day.
It’s the smell that stuck in my mind.
So, I was just happy when I finally could smell it in my own cupboard.

Not long after, a series of baked goods using this flour followed, including those muffins

Sinemage Rhubarb Cake Coconut Flour

Copyright © 2010 sinemage

Because this cake is based and adapted from this clafoutis recipe, the texture is dense, rich and pudding-like.

With Spring now on, vivid rhubarb stalks grace every market stall. I have a soft spot for this vegetable. Usually I make a jar or two of compote.
This time, I gently stewed it with palm sugar, bringing a tangy and colourful addition to the cake.

In my plate or outside, I just love Spring colours…
So I’ll be back soon, with captures of the blooming time !

Copyright © 2010 sinemage

Coconut and Rhubarb Cake (makes 3 cakes of 12cm diameter or one of 24cm diameter)

80g coconut flour
250ml coconut cream
3 eggs
70g palm sugar (about one block) finely grated
1 pinch of salt

3-4 rhubarb stalks, cut in 1cm pieces
60g palm sugar

Preheat oven to 190°C. In a bowl, mix together coconut flour, grated palm sugar and salt. Add eggs, one by one, mixing after each addition. Pour in coconut cream and mix to have a smooth batter. Scoop equally the batter in tins (greased if necessary). Bake for about 30 minutes. Remove from the oven and wait 5 minutes before turning out of the tins and allow to cool upside down on a wire rack.

In large and shallow saucepan, over a low fire, cook lid on, rhubarb pieces and palm sugar for 15-20 mintutes or until just soft.
Lay rhubarb pieces on top of each cake, drizzle with remaining syrup and serve.

La suite en français…