巧克力蛋糕(無需面粉)

這款蛋糕不用面粉,不用蛋,不用奶油也能做出來,而且口感很綿密.....^^
謝謝朋友的試驗成功,讓我可以多做一款健康蛋糕給家人吃...^^

 

 我就是用這個馬豆粉來做的...^^

chickpea flour   1cup

coconut oil  1/2 cup

yogurt  1/2 cup

fresh milk  1 cup

brown sugar  3/4 cup

baking powder 1 tsp

baking soda 1 tsp

coco powder  5 tbsp(若怕苦味建議放3大匙即可)

1.先將coconut oil. yogurt. fresh milk放入盆裡.

2.再將粉類(chickpea flour.brown sugar.baking powder.baking soda.coco powder),拌勻然後慢慢將粉類加入1的液體內.

3.這個面糊會比較湿,所以不建議用活動的蛋糕模.

將面糊倒入8寸的蛋糕模內.

4.180度烘約30分鐘或至熟(每架爐的温度都會有所差異) 

Vegan Semolina Coconut Cake 純素粗谷椰絲蛋糕

之前聽朋友說semolina cake口感很特別,帶粗粗的口感的粗粒小麥粉餅Semolina
顏色微黃.是一種從杜倫小麥(durum wheat)磨制的面粉,棵粒粗,含蛋白質里極高.常用來制造意大利的材料.

初次嚐試這款蛋糕,食譜上我也作了少少改變....^^

 

原食譜請按~Semolina Coconut Cake

Ingredients

Scented Sugar Syrup
• 1 cup (200 g) sugar
• ½ cup (120 ml) water
• ½ tablespoon fresh lemon juice
• ½ tablespoon rose water or orange blossom water
Semolina Coconut Cake
• 2 cups (300 g) fine semolina flour
• 2 teaspoons baking powder
• ½ cup (100 g) sugar
• ½ cup (115 g) unsalted butter, room temperature
• 1½ cups (360 ml) milk
• 1 cup (75 g) desiccated, unsweetened coconut
• 3 tablespoons almonds
• 
  

Instructions

To make the Syrup
1. Add the sugar, water and lemon juice to a medium, thick-bottomed saucepan, and bring to a boil over medium heat, giving the pan an occasional swirl and skimming off any foam on the surface.
2. Turn heat down slightly and boil 2 minutes (if you want thin syrup) and up to 5 minutes (if you want thick syrup), swirling the pan occasionally. (The syrup will thicken more upon cooling.)
3. Turn off heat and stir in the rose water or orange blossom water; cool to room temperature, then use
To make the cake
4. Preheat oven to 375°F. Line an 11X7 baking pan with parchment paper.Set aside
5. Whisk together the semolina, baking powder, and sugar in a large bowl. Stir in the butter and then the milk until combined, and then fold in the coconut.
6. Transfer the batter to the prepared pan and spread it out evenly; let it sit for 10 minutes.
7. Score the batter into 1-inch (2.5 cm) square or diamond shapes with a sharp knife, periodically dipping the knife in hot water and drying it off before continuing to score the batter; place 1 almond in the center of each diamond.
8. Bake until the sides and top are golden brown, about 30 minutes. (If the sides are brown but the top isn’t, you can broil the cake for a couple minutes to brown the top.)
9. Once out of the oven, cut the cake along the lines you scored. Slowly pour the cooled syrup onto the hot cake. Let the cake sit at room temperature 2 hours to absorb the syrup before serving. 

以下是我改過的食譜

Ingredients

Scented Sugar Syrup(這個部份我沒放,蛋糕也一樣好吃...^^)
• 1 cup (200 g) sugar
• ½ cup (120 ml) water
• ½ tablespoon fresh lemon juice
• ½ tablespoon rose water or orange blossom water
Semolina Coconut Cake
• 150 g) fine semolina flour+150g unbreach flour
• 2 teaspoons baking powder
• ½ cup (80 g) brown sugar(這個甜度已減剛剛好)
• ½ cup (95 g) corn oil
• 1½ cups soya milk +fresh oange juice 360ml
• 橙皮屑一粒
• 1 cup (75 g) desiccated, unsweetened coconut
• 3 tablespoons almonds