Tuesday, January 24, 2017

Chocolate cocoa kaki persimmon mini cakes (vegan and gluten free option)

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   For once, we start the week with a sweet recipe but this is because there will be three recipes on the blog. Last week, I caught an ugly virus, a not common and child illness, more fun! Something between the flue and the chickenpox, with a few days of fever and a facial edema, not glamorous at all, I really not wish it to you. The only good thing about it is that you only catch it once in your life, thank you very much!

   Anyway, this is why I didn't have the strength or appetite enough to cook or even sit and write on the blog. But, in exchange, you'll be more spoiled this week! 😊

   A few weeks ago, I had the chance to win the book The Vibrant Table from Anya Kassoff (named Green in France) thanks to a giveaway on a French blog. It's a book of "a vegetarian, gluten free, mostly vegan and sometimes raw kitchen". It's about 300 pages so there is a bunch of recipes to try. What I liked about the book : there is a long introduction where the author, an anglo-saxon food blogger, born in Russia, who lives in Florida, explains her culinary path and how she got there with a blog and book. She also writes about her favorite ingredients, their benefits and gives basic recipes. Each recipe is also introduced with a little text and I liked it a lot because it's quit rare in cook books. If you don't know her blog yet, you can also find recipes online on Golubkakitchen

   I was seeking for comfort food recipes and I stumbled on this chocolate persimmon cake and immediately wanted to try it, because I like persimmons but don't often think to buy some and I had never cooked any. I went for individual cakes because I think it's handy to eat and also because I always find them cuter than a large cake. 

   I first try her version and it was good but I added my own modifications because I wanted to taste the buckwheat flour and banana less, I also replaced the ground nuts with almonds and the quinoa flakes with toasted soy (because I has some in the kitchen). I also replaced the egg with yogurt because I only made half of the quantities and using half an egg is not that easy...

   At the end, this mini cakes are moist and delicious and will find their right place on your table for breakfast or as a healthy snack !

--> recette en français

Chocolate cocoa persimmon cakes

Prep time : 10 minutes
Cooking time : 30 minutes
Serving : 12 individual cakes

- 70 g / 2,47 oz rice flour (or all-purpose flour)
- 115 g / 4,06 oz ground almonds
- 70 g  / 2,47 oz toasted soy flakes (or other flakes)
- 3 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1 pinch of salt
- 60 g / 2,12 oz chocolate chips
- 3 kakis / persimmons 
- 1 egg (ou 3 tbsp plain yogurt or soy yogurt or 2 tsp unsweetened apple sauce)
- 60 g / 2,12 oz coconut sugar
- a few drops of vanilla natural extract
- 4 tbsp coconut oil, melted (or other vegetable oil)

  • I first blended the soy flakes so to have a coarse powder but you can also leave them whole. 

  • In a large bowl, I mixed the flour, the almond powder, the soy flakes (ground or whole), the cocoa powder, the baking powder, the baking soda, the salt and chocolate chips.

  • Grate the kakis / persimmons and keep aside.

  • In a bowl, whisk the egg (or yogurt or apple sauce) with the sugar, vanilla and melted coconut oil

  • Pour the wet mixture and the grated kakis / persimmons into the dry ingredients and mix with a fork. 

  • Pour the batter in greased or lined muffins or mini cakes tins and bake in a hot oven for about 30 minutes at 180°C / 356°F. Let them cool down on a rack before taking them out of the tins and enjoying them.

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