Mission Statement

Living & Loving Gluten & Casein Free is an informative and creative blog to enlighten those facing the challenges of a Gluten Free Casein Free lifestyle! There are original recipes and other recipes I have acquired along my GFCF journey! With tips, tricks and modifications to enhance your recipes and entice your taste buds. Topics include trips to the grocery store to find the best products available, awareness of ingredient labels, money savings with on-line ordering and understanding and providing answers in overcoming your daily frustrations and challenges. The blog will also take on issues with eating out, family meals, children lunches, traveling and planning for meals on the go. Living & Loving Gluten & Casein Free is here to lend a hand and to demonstrate the most effective and delicious ways to cook GFCF and stay within your budget.

Cheers! Ashley Lyerly

Sunday, September 26, 2010

GFCFEF Mini Chocolate cakes w/ GF chocolate raspberry sauce and coconut whipped cream

Coconut whipped cream
1 (14 oz) can coconut milk
2 t vanilla
1/3 c powdered sugar

Put the can of coconut milk/cream in the fridge for at least 4 hrs. Open the can & remove the coagulated cream from the top of the can. Save the rest for something else. Put the thick coconut cream into a chilled metal bowl. With a chilled electric beater whip until thick & fluffy. Gently beat in the rest of the ingredients.
Keep in the fridge.
GFCFEF Mini Chocolate cakes
1 box Chocolate cake mix
1 container Soy choc pudding
1 T Apple sauce
1 Egg Replacer
Canned coconut milk
Soy butter
Follow box instructions, I like Whole Foods brand 365  Gluten Free Pantry GF chocolate cake mix. Modifications are canned coconut milk instead of buttermilk, and soy chocolate pudding, apple sauce and egg replacer in place of eggs. After adding coconut milk beat on high for two minutes. Makes it real smooth and mousse like.
Spray a large muffin tin with cooking oil (6 per tin), pour batter in and cook for about 22-25 minutes. Check with a toothpick
Chocolate Sauce
1 cup agave syrup
1/3 canola oil
½ cup unsweetened coco powder
1/8 t salt
1 t vanilla
½ t almond extract
¼ cup raspberry jelly
Combine all ingredients until smooth.
Tip-Add cinnamon or raspberry preserves for an extra special sauce.
Serve Mini Chocolate cake bottom side up, drizzle the Chocolate Raspberry Sauce on top and a dollop of Coconut Whipped Cream! Yum!!

1 comment:

  1. This recipe I wanted to show you how you can take a cake mix and make the modifications you need. The recipe on the cake mix calls for buttermilk and eggs. I have listed the modifications that I used. This cake mix also makes a wonderfull double layer cake. You can either make your own GFCF frosting or there are dry mixes at the store you can buy.