GLUTEN-FREE CHOCOLATE CAKE WITH FLUFFY MARSHMALLOW FROSTING Serves: 8 Sweetness: High
Ingredients 2 cups blanched almond flour ¼ cup unsweetened cocoa powder ½ tsp. sea salt ½ tsp. baking soda 1 cup agave nectar 2 large eggs 1 Tbsp. vanilla extract
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Instructions 1. Preheat the oven to 350ºF. Grease a 9-inch cake pan with grapeseed oil and dust with almond flour. 2. In a large bowl, combine the almond flour, cocoa powder, salt, and baking soda. 3. In a medium bowl, combine the agave nectar, eggs, and vanilla extract. 4. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Scoop the batter into the prepared cake pan. 5. Bake for 35 to 40 minutes, until a toothpick inserted into the center of the cake comes out clean. 6. Let the cake cool in the pan for 1 hour, then serve.
MARSHMALLOW FROSTING This marshmallow frosting recipe was inspired by one of my favorite cookbook authors, the late Elaine Gottschall. It works especially well with S’mores. Don’t fear if the mixture overcooks and the agave nectar turns dark amber—you will have a roasted marshmallow frosting, creating a slightly different, though equally tasty, treat. Makes: 3 cups Sweetness: High
Ingredients ½ cup agave nectar 2 egg whites
Instructions 1. In a small saucepan over medium heat, bring the agave nectar to a boil, stirring frequently. 2. Decrease the heat to low and simmer for 4 to 8 minutes, watching constantly and stirring occasionally, until the agave nectar darkens slightly from its original amber color. 3. In a large bowl, using a handheld mixer, whip the egg whites to stiff peaks. 4. Drizzle the agave nectar slowly into the egg whites, whisking continuously until blended. 5. Use to frost cakes or cupcakes, or as a filling between cookies. 6. Store in a glass Mason jar in the refrigerator for up to 24 hours.Reprinted with permission from The Gluten-Free Almond Flour Cookbook by Elana Amsterdam (Celestial Arts, © 2009) Photo credit: Annabelle Breakey.