Onyx and Mayan Gluten Free, Vegan Chocolate Cakes
A few months ago, I had the good fortune of going on a retreat in Palm Desert. My friend, Linda, is a frequent traveler to the area and a fellow ChikFoodie. All weekend she went on and on about the Savory Spice Shop. “The floors are covered with spices, because you can sample and throw the rest on the floor! It smells amazing in there!” It sounded like my OCD nightmare. But, she was right. It smelled amazing and you could physically get into the experience by smashing, smelling and tasting the spices as you go.
Since it’s a bit overwhelming, but totally inspiring, (I wanted to start cooking, like, right then.) I asked a salesperson what product was unique to the store? She showed me the Black Onyx Cocoa Powder. Apparently, it’s what it used to make Oreo’s.
And… Instant inspiration. I bought the Onyx and some Mayan cocoa (and a ton of other gems) and rushed everyone to the car, so I could get home and start experimenting. The result is a slightly spicy, crunchy, sweet, and moist cake that is (almost) good for you. I am especially proud of the banana chip garnish. You could snack on these for days…
Make them to your desired spiciness. I try and warn people of the heat, because they look so innocent!
YIELD: 12 cakes
COOK TIME: 20-25 minutes
TOTAL TIME: 40-45 minutes
1 2/3 cup gluten free flour plus 1 tablespoon
1 teaspoon xanthan gum
2 tablespoons Onyx cocoa powder
1/4 cup Mayan cocoa powder
2 teaspoons baking powder
2 teaspoons baking soda
A pinch of sea salt
2 overripe bananas, mashed
3/4 cup melted (but not hot) coconut oil plus 2 tablespoons for glazing and greasing pan
2/3 cup maple syrup plus 1 tablespoon for glazing
2/3 cup unsweetened almond milk
2 teaspoons pure vanilla extract
1/2 cup chopped dried turkish apricots
1/3 toasted pepitas (in a dry pan, lightly toast the seeds and set aside)
2 tablespoons shredded unsweetened coconut for garnish
30 or so banana chips (I like to make extra, because everyone steals them as I go!)
40 grams (7-9 squares) of non-dairy dark chocolate
3 tablespoons shredded unsweetened coconut
1 teaspoon cinnamon (I used Ground Saigon Cassia Cinnamon)
1 teaspoon ground chipotle (optional)
Start with the banana chips, so they can cool in the fridge while you are baking.
For the Banana Chips-
Lay out a piece of parchment paper on a baking sheet (it makes it easier to transfer to fridge). Mix coconut, cinnamon and chipotle in a small bowl. In a double boiler (a glass bowl resting on top of a pot of boiling water) melt the chocolate, making sure you stir often so as not to burn it. Coat half of a banana chip on both sides, then gently dip the coated chip into the coconut mixture, again on both sides. Set to cool on parchment paper. Repeat with the rest of the chips. Then place the chips in the refrigerator to cool.
For the Cakes-
Preheat oven to 400 degrees fahrenheit. Use one tablespoon (or less) of coconut oil to lightly grease a 12-cup muffin tin. Alternatively, you can use paper liners.
Mix together 1 2/3 cup gluten free flour, xanthum gum, both cocoa powders, baking powder, baking soda and salt. In a separate bowl, mix the bananas, 3/4 cup coconut oil, 2/3 cup maple syrup, almond milk and vanilla. Combine the wet and dry ingredients. Toss the apricots and the pepitas with 1 tablespoon of flour and fold them into the batter. Pour batter evenly into the 12-cup tin.
Bake for 20-25 minutes until a toothpick comes out clean. Set aside to cool.
Once muffins are cool (they can still be slightly warm), cut a small slit into the top of each cake (big enough to fit your banana chips). Then, in a small saucepan over medium heat, melt together 1 tablespoon of coconut oil and 1 tablespoon of maple syrup. Once thoroughly combined, brush the tops of each cake with the “glaze” and immediately sprinkle the tops with shredded coconut. Remove banana chips from the fridge and insert one into each slit on top of the cakes.
Grab some hemp, almond or whatever milk you like and ENJOY!