Gluten and Sugar Free
GLUTENFREE BLUEBERRY MINI CAKE
With 85% Dark Chocolate Sauce
Sugar and gluten are proven to be not very good friends of our health, but it’s often very hard to give taste and consistency to a healthy dessert without giving up something. Right? I think I have a solution for you here: this gluten free and mostly refined sugar free dessert is still really soft and tasty, that you can almost forget it’s a healthy cake!
Ready to get addicted?!
Dark chocolate and blueberries, 2 fabulous ingredients, not only for your health, but also for this dessert that will surprises you with its simplicity and taste! It’s not only gluten free (and still soooo soooo soft!) but also mostly sugar free. I used fresh apple juice to give sweetness to it and just added little sugar in the sauce.
Ready to get addicted?
Ingredients for about 4 cakes
In a Medium Bowl
Apple Juice 70gr
Egg 1 large (separate the white from the yolk)
Grapeseed Oil 1 Tbsp (15ml)
Vanilla Extract (Optional) ¼ Tsp
In a Smaller Bowl
Almond Flour 50gr
Rice Flour 60gr
Cardamom Powder ½ Tsp
Bicarbonate ¼ Tsp
Salt 1 Pinch
Blueberries 1 handful cut in half
For the Chocolate Sauce
85% Dark Chocolate 25gr + 10gr
Oat Milk 3 + ½ Tbsp (53ml)
Lemon Zest ¼ Tsp grated
Salt a small pinch
Sugar ½ Tbsp
1 Silicon mould
- Turn on the oven with fan at 170°C.
- Wisk the egg white separately until firm. Set aside.
- Wisk the egg yolk and grapeseed oil well in a medium bowl. Add apple juice and vanilla extract. Wisk.
- In a smaller bowl combine together almond flour, rice flour, bicarbonate, cardamom and salt.
- Transfer the flours into the liquids and mix well to combine. Add the egg white using a wooden spoon and mix from the bottom to the top.
- Cover the surface of each silicon mould with the blueberries, use the cut facing down. Form a“shell” placing them one next to the other.
- Scoop some mix into each mould without filling them up completely. Fill a tray with 1 finger of water and place the mould inside it.
- Cook for about 13 minutes. To check if the cake is cooked inside, gently press it with a finger and see if it bounces back. Turn off the oven and leave the door half open leaving the cakes inside for 3 minutes.
For the chocolate sauce:
- Place 25gr of chopped chocolate inside a metal bowl with oat milk, sugar, lemon zest and salt.
- Put the bowl on top of a pot filled with 3 fingers of water. Turn the heat on medium and don’t stir.
- When ¾ of the chocolate is melted, stir to combine until all is melted. Turn off the heat.
- Add 10gr of chopped chocolate and mix until all is melted. Serve immediately with the dessert.
How to serve:
- Place a spoonful of chocolate sauce on each plate, top with the cake and serve warm.