Well, third time’s a charm! This Green Tea Brack still has a fudgy rather than crumbly cake consistency but actually this works well here – and the taste is great.
The problem was really the blend of flours. I think I’ve mentioned previously that before I started abitmoreveg I tried some gluten-free banana bread recipes where I used a ready made gluten-free flour blend and I was not at all pleased with the results. But I decided to try it here – except this time I used some other flours with it. To be honest I did this because I thought it might make the cake more crumbly. It didn’t. But the taste is right. So now I’m using a mix of polenta (corn meal), gluten-free white flour mix, rice flour and coconut flour.
I added in the polenta because it add a nice gentle sort of creaminess to the taste. This time I just whizzed the lime juice, coconut oil, avocado, green tea, maple syrup and the polenta (corn meal) together in the blend and left this overnight in the fridge to get rid of any grittiness in the corn meal. It was a liquid mix when I put it in the fridge and the next morning it was quite doughy and solid.
The last attempt I made I added in 80g of coconut flour – that was way too much, but I kept remembering how good it smelled baking so I decided to add 20g this time and yes this was the right amount. I felt like Goldilocks – it was just right.
The fruit I added in is a mix of raisins, sultanas and dried cranberries – a fistful of the Supervalu luxury fruit mix. Again, it was just right.
There is also more maple syrup in this one. The recipe uses a full 250ml bottle of maple syrup. It is very sweet but it is a cake so… It still pretty healthy as cakes go and it’s full of good fat. Both the cake and it’s topping are full of avocado and coconut oil.
Will I make it again? Definitely. I like this a lot. But I don’t think I’ll be making any more vegan cakes, vegan desserts yes but baking gluten-free cakes without eggs it’s a bit beyond me. But I do need some more good vegan desserts – they’re so heart healthy.
OK, after tasting this again this morning, not after eating a whole load of chocolates beforehand (’tis the season in fairness…) – this did taste really really sweet – the topping especially so, so please add the maple syrup according to your own tastebuds.
Also, this is very very filling.
- 2 avocados
- 100 ml coconut oil, melted & 1 tablespoon for topping, melted
- 2.5 limes, juice & zest
- 250ml maple syrup
- 300ml green tea (made with 1 level tablespoon green matcha tea power and 300ml water) & 3 tablespoons green tea for topping (made with a good pinch of green tea and 3 tablespoons water)
- 60g polenta (finely ground corn meal)
- 20g coconut flour
- 20g rice flour
- 100g gluten-free white flour blend
- 1 tablespoon sunflower oil
- 1 tablespoon chia seed & 3 tablespoons water
- fistful mix of raisins, sultanas and cranberry seeds
- Peel, stone and mash one of the avocado. Put this in a blender together with the juice and zest of 2 limes, 100ml of melted coconut oil, 300ml of green tea and 200ml of maple syrup. Blend till smooth, then add the 60g of polenta and blend again till smooth. Pour the mixture into a bowl, cover with cling film and leave in the fridge for at least 2 hours or preferably overnight.
- Sift the white flour blend, rice flour and coconut flour into a large bowl. Pour in 1 tablespoon of sunflower oil and rub it into the flour with your fingers.
- Place the tablespoon of chia seeds in a small bowl or large cup and add 3 generous tablespoon of water. Leave it for a couple of minutes for the mixture to become gloopy.
- Take the bowl out of the fridge and stir the green tea mixture into the sifted flours. Then whisk in the chia seeds. Finally, stir in the fistful of dried fruit.
- Heat the oven to 160 C. Grease a baking dish and pour in the cake mixture. Bake for 45 - 60 minutes.
- Take the cake out when done and allow it to cool completely.
- To make the topping by peeling, stoning and mashing the second avocado, and add this to a blender along with 1 tablespoon of melted coconut oil, the juice and zest of 1/2 lime, 3 tablespoons of green tea and 50 ml of maple syrup. Blend until smooth and then pour over the cake.
- Leave the cake in the fridge for the topping to set. Take it out about 30 minutes before serving.