Mar 5, 2019
Let me introduce you to one of my recent cake making triumphs – this cracking little vegan brownie!
Low carb, zero/low sugar cake baking is an intriguing and sometimes elusive art. For example, finding a successful low carb replacement for wheat flour in recipes can pose as much of a challenge to the intrepid sugar free baker as learning how to achieve a healthier sweetness and flavour. Common lower carb alternatives to wheat flour such as chickpea (gram), buckwheat and almond flour are heavier, denser, less inclined to bind and so usually need more eggs than in a standard recipe, adding to compensate for this.
So if this is the case, how do you make a vegan low carb, zero/low sugar cake? …….this isn't really a rhetorical question -if you know the answer, please get in touch! I can’t be the only low carb cake adventurer who’s keen to know more on the subject.
In the meantime, cop a load of this more-ish, comforting wee brownie made with chia “eggs”. It definitely hits the spot.
275ml almond milk
5 tbsp milled chia seeds
100g 100% cocoa solids dark chocolate
100g no added sugar plain chocolate (made with stevia or xylitol)
200g coconut yogurt
1 tbsp xylitol
1 tsp coconut sugar
100g almond flour
2 tsp baking powder
Pinch of salt
A few drops of caramel essence
30 g chopped golden berries/Inca berries (or sultanas if you don't need to be so careful with sugars)
Mix the chia seeds with almond milk and leave to soak for 20 minutes.
Melt the chocolate in a bowl over a pan of gently simmering water.
In a bowl, mix together the coconut yogurt, sweetener, baking powder, salt and caramel essence.
Give the chia seeds and almond milk a stir after 20 minutes to ensure it’s a smooth consistency.
Add the chia seeds and almond milk to the coconut yogurt and mix well.
Add the melted chocolate.
Stir in the almond flour.
Add chopped walnuts and finely chopped golden/Inca berries (or sultanas if you don’t have to be so strict with your sugars).
Pour the mixture into into a 20 cm tin lined with baking paper.
Bake at Gas mark 4 - 350F/180C for 50 minutes until a knife put into the centre of the cake comes out clean.
Cool in the tin.