There’s nothing better than a light, airy spin on a chocolate cake. Instead of worrying about layers with icing, making a sheet cake is more time efficient and tastes just as good with a topping of your personal choice.
Flourless Chocolate Cake is an awesome way to go off gluten without even noticing! In fact, making a chocolate cake without flour allows it to be even richer, full of chocolate flavor, and very moist.
When you eat this cake, you don’t even feel like you are going off gluten, because it tastes almost like brownies, and it’s hard to believe that there are no grains whatsoever in it. You could even make it dairy free if you substituted coconut oil for the butter in the recipe.
This cake also allows the freedom to garnish with whatever you desire; fruit and caramel sauces, sprinkled with confectioners sugar, you name it. It is just as easy (if not easier) to make as regular chocolate cake and is just as rewarding.
So feel free to try it and let me know how it goes! (recipe below)
It’s More Than Just a Gift Card PART 1
Poem by Michael Metzler JR.
If you see this lying here
And see it littered far and near,
Do not question or dare discard;
I tell you: It’s more than just a gift card.
You can earn free drinks, and sometimes more,
If you bring it to the store,
But be specific, not any store will do.
It has to be the store that gave it to you.
Register this card for free awards
Register for boots and swords,
Register for lumps of clay
There are so many awards to get today.
For, this card can get you swirled
Coffee in a cup, and yes, the WORLD,
If you grasp the chance and dash,
And do not throw it in the trash.
It is plastic for good reason,
It can withstand many a season,
Biodegrade, it will not do,
But will remain just as your shoe.
Do not think, not for a moment,
That this card is an unnecessary component,
Do not wait, do not think,
With this, you can remodel–yes–your sink!
For Pt. II, see my next post! 🙂
Flourless Chocolate Cake recipe – – – – PRINT
These Almond & Fruit Cupcakes are simple and fast to make, happen to be gluten-free, and hold very little sugar. This makes them quite versatile, and can be served primarily at breakfast, lunch, eaten even as an after-dinner light dessert, or just snacked on whenever (in moderation).
Enjoy with a topping of your favorite fruit jam.
I based this recipe off of the New York Times Food recipe for ‘Mini Almond Cakes’ which I really enjoyed but wanted to make my own recipe, and make it a little differently. I added egg yolks in addition to the usual fluffy egg white–but not before also fluffing the egg yolks with some confectioners sugar.
The cool thing about these Almond cupcakes is that they are automatically gluten-free, as they use almond meal instead of flour. They also do not use a ton of sugar and taste light, and go especially well with the sweeter fruit jam on the top. Enjoy!
Almond & Fruit Cupcakes Recipe – – – – – PRINT