Fudge Brownie Torte (vegan, gluten-free)

Oh. My. Goodness.

Yep, I did it. Not only is this DELICIOUS, but also vegan and gluten free. You may just want to make two while you're at it.

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FUDGE BROWNIE TORTE

Gluten free, can be soy free (use a soy free vegan butter) and vegan.

Prep Time: 20 minutes

You will need at 10" springform pan or tart pan. Place your pan in the freezer to chill at least 10 minutes prior to prepping it by lightly coating with chilled vegan butter and dusting with rice flour.

Brownie Layer Ingredients

Wet Ingredients

1/2 cup vegan butter (like Earth Balance), melted
1/3 cup coconut sugar
2 flax "eggs" (see recipe notes)
1 tsp vanilla

Dry Ingredients

1/3 cup cocoa powder, sifted
1/2 cup garbanzo flour, sifted
1/4 tsp sea salt
1/4 tsp baking powder

Method

Preheat oven to 350˚ F.

Combine wet and dry ingredients in two separate bowls, then combine wet and dry mixtures and whisk well until all dry ingredients are moistened. Spread brownie mixture into prepared pan (see above) and bake for 20 minutes, or until brownie layer begins to pull away from the edges of the pan. Do not remove from the pan, cool completely.

Fudge Layer Ingredients

4 avocados, pitted and peeled

2 Tbsp coconut oil, melted

1 cup coconut sugar

2/3 cup cocoa powder, sifted

1 tsp vanilla

Place all 5 ingredients in a food processor and process until smooth and creamy. Layer the avocado mixture on top of the cooled brownie layer. Scroll down for final instructions...

Cover and place the torte in the freezer for at least 1 hour before serving, removing springform or outer ring of tart pan and thawing about 10 minutes before slicing and serving. Store leftovers (as if!) covered in the freezer.

YUM!!!

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RECIPE NOTES

To make 1 Flax "Egg" for binding (you will need to DOUBLE this recipe as you need 2 flax eggs for this recipe): Combine 1 Tbsp ground flax + 3 Tbsp warm water, process in food processor for about 1 minute or until it reaches an egg-like consistency

© 2014 Ahimsa Kitchen and Marty Tribble | Reproduction of this post without written permission is unlawful.

Orange Spice Cake (vegan, gluten-free)

This cake recipe was adapted from a recipe found in Cooking Light magazine, by Marge Perry. I've adapted to be vegan and gluten free, and I must say, it adapted very well. If you want a more dense cake, just increase the flax 'eggs' by one.

Remember to choose organic ingredients wherever available. It's worth paying the farmer for safe produce rather than the doctor for the side effects of GMOs down the road.

Preheat oven to 350 degrees F.

Prep a square or round 8x8 cake pan (use a safe pan, we like DANNYSEO's eco pan) by coating it lightly with a vegan butter (like Earth Balance Soy Free) and dusting it with rice flour.

Spoon measure dry ingredients and combine well with a whisk:
1 cup organic brown rice flour
1 cup organic quinoa flour
1 cup tapioca flour
1/2 cup raw organic cane sugar
1 Tbsp baking powder
1 3/4 tsp ground cardamom
1/2 tsp salt

In a separate bowl, combine wet ingredients:
3/4 cup organic orange juice
2/3 cup organic coconut oil (warm lightly if solid)
1 Tbsp zest of organic orange rind
1 tsp zest of organic lemon rind
1 tsp vanilla extract
4 flax 'eggs'*

*Flax 'eggs' (egg replacement, incredible binder!) are made by combining 1 Tbsp ground flax seed with 3 Tbsp warm water and processing in the food processor for about 2 minutes. So for this recipe, you will need 3 Tbsp ground flax and 12 Tbsp water.

Combine wet and dry ingredients, mixing until smooth. Pour batter in prepared cake pan and bake in the center of the preheated oven for 55 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes and remove from pan and place on a wire rack to complete cooling.

Glaze as follows when completely cool:
1/2 cup sifted organic powdered sugar
2 Tbsp organic orange juice (or to desired glaze consistency)
1/4 tsp organic lemon juice
Whisk together and drizzle over cake. Ready to serve!

*gluten free, soy free (when using a soy free vegan butter)