Here at fabulous Purple Valley Yoga Centre in the bohemian paradise that is Goa, India, I teach a cooking class called “Alternatives to Wheat and Dairy.” This class involves lecture and discussion, but is also a hands-on workshop in which we make a cake that is so good, we’ve dubbed it THE CAKE. Much excitement ensues when we all realize it’s “cake day” and that we are soon going to enjoy this exceptionally moist, tasty, and nutrient-rich Amaranth Almond Cake with Chocolate Ganache.
So while I realize that Yogi Food has been far too cake-centric these days, I promised my students that I would post the recipe of this perfectly moist cake made with almond meal, brown rice flour, and freshly ground amaranth flour.
1 cup amaranth
2 cups almonds, preferably soaked and dehydrated (or dried in the oven) ahead of time
3 Tbsp ground flax seeds
1/3 cup water
1 cup brown rice flour
2 cups jaggery or coconut sugar
1 Tbsp baking powder
2 tsp cinnamon powder
1/2 tsp sea salt
1 tsp vanilla bean powder, or 2 tsp vanilla extract
1 cup coconut milk
1 cup almond milk
1/4 cup coconut oil
FOR THE GANACHE:
1 cup chopped/grated dark chocolate
1/3 cup coconut milk
TO MAKE THE CAKE:
Preheat the oven to 350*F/ Gas Mark 4.
Begin by grinding the amaranth into as fine a flour as possible. If you have your own grain mill, that is ideal, but the sort of small coffee or herb grinder commonly found in most kitchens will also do the trick.
Option: You may be able to buy amaranth flour, rice flour, and almond meal at your local organic food co-op, which would make this recipe even quicker and easier!
Make your own almond flour (almond meal) in a high-speed blender, or in the same grinder you used for the amaranth. A few short bursts in the blender should do it. Try to grind the almonds into as fine and light a meal as possible, but don’t overdue it or you may end up with almond butter (also yummy but not so good for this recipe).
Next make your flax “eggs.” This is done by freshly grinding flax seeds (again in the coffee mill) into a powdery flax meal, and then adding water. Use approximately 2.5 parts water to 1 part flax. Stir and let the mixture sit for 15 minutes. It will form an egg-like gel which will help to bind the flours together.
Find brown rice flour at your local co-op, or in a pinch you could also use white rice flour. If you own a grain-mill, you can make your own, but make sure the flour is very fine and soft, as we need some lightness to balance the density of the almond meal.
Combine the dry ingredients in a large mixing bowl, that is, the amaranth, almond, and rice flours, sugar, baking powder, cinnamon, sea salt, and vanilla bean powder.
If you use pure vanilla extract instead of powder(see my earlier blog on how to make your own), combine it with the wet ingredients.
In a separate bowl, mix together the coconut milk, almond milk, coconut oil, and flax eggs. Then add the wet ingredients to the dry, and stir well with a whisk until the mixture is well combined into a thick batter.
Use coconut oil on a clean paper towel to thoroughly grease the sides of your cake pan. I like to use a round bundt ring for this particular cake, but a 9″ round pan would also work well. Pour the batter into the pan and place it in the oven to bake for about 40 minutes. Keep an eye on the cake so that the bottom doesn’t get too brown or burn. You may want to test for done-ness at around 30-35 minutes. The crust should be a golden brown, the cake firm and springy to the touch, and a toothpick should come out clean.
Let the cake cool for 15 minutes. Run a butter knife along the edges of the pan, place a plate tightly over the top, and swiftly flip the whole thing upside down so that the cake comes neatly out onto the plate. Let it cool while you make your ganache.
EASY CHOCOLATE GANACHE:
This icing is incredibly simple to make. Just use a dark (at least 70%) organic chocolate of your choice, chop or shave it into small pieces, and melt it slowly in a double boiler over low to medium-low heat. Gently stir in the coconut milk with a rubber spatula until you have a smooth, rich sauce.
the best is ELIXIA raw chocolate!
Pour, drizzle, or spread the ganache over the cake, and enjoy!