How to Bake Gluten and Lactose-Free Chocolate Pound Cake
Desserts are something we always look forward to after a sumptuous meal. End it sweet, they say. However, lots of the pastries available in the market and even restaurants contain wheat and dairy products which unfortunately some of us are either allergic or intolerant to. On gluten alone, which is present in wheat, Time magazine reports that approximately 30% of Americans do not eat products containing gluten.
A Gluten and Lactose-Free Dessert Recipe
This gluten and lactose dilemma is putting heavy restrictions depriving some individuals the pleasure of enjoying desserts. When in fact, everyone should have the equal chance to derive happiness from such gastronomic inventions. Thankfully, there is now increasing awareness over the need to produce desserts that cater to this particular need. One example is this recipe I'll be sharing with you, which I learned from attending a special pastry class on gluten-free and lactose-free desserts.This recipe will detail how to bake a raspberry chocolate pound cake under such specialized diet.
The wheat produced nowadays has more than 3 times of gluten compared to the wheat produced 20 years ago. This is due to the re-engineering made on the wheat such as forced hybridization.
Bake Time
Ingredients for Raspberries Chocolate Pound Cake
For base cake:
- 85g almond powder
- 85g coconut sugar
- 80g egg yolks
- 160g egg whites
- 45g rice flour
- 3g baking powder
- 57g coconut oil
- 115g dark chocolate, melted
For raspberry confit:
- 200g raspberry puree
- 15g coconut sugar
- 3g pectin NH
- 5g lemon juice
For chocolate frosting (optional):
- 315g dark chocolate
- 67g grape seed oil
- 67g cocoa butter
Instructions
- Mix egg whites, egg yolks and coconut sugar in a bowl. If you have a mixer, it's more preferable to use one. Whisk until the mixture doubles up its volume.
- Melt coconut oil and dark chocolate together, and combine them with the mixture. Whisk (or mix) to ensure that the oil and chocolate are equally distributed.
- Combine rice flour and baking powder together and sift.
- Pour the sifted mix together with the almond powder into the bowl, and mix with a spatula. No need to whisk at this point.
- Pour the mixture into a baking mold, preferably rectangular.
- Bake for 25 minutes at 170°C. Baking time may change depending on the mold you use. Once baked, allow it to cool down before putting inside the freezer.
- For the raspberry confit. Mix coconut sugar and pectin NH to make sure that they are evenly spread. Set aside.
- Boil raspberry puree and lemon juice in a sauce pan. Remove from heat when bubbles appear.
- Pour in the mixed coconut sugar and pectin NH. Mix well. Set aside and wait for the cake to firm up in the freezer.
- When the cake is firm enough, dip the top into the raspberry confit. Freeze and allow confit to harden. If you will not add the chocolate frosting, garnish and serve.
- (Optional) Prepare the chocolate frosting by melting dark chocolate, grape seed oil (or any other neutral-tasting oil) and cocoa butter. This should be done at the earlier part to allow the chocolate to cool down.
- (Optional) Submerge the semi-frozen cake into the chocolate mixture up until the raspberry confit. Allow to the chocolate to set. Garnish and serve chilled.
Procedures in Pictures
If you are having difficulties following or visualizing, you may refer to the photos below to provide you an idea of how the recipe is followed.
This gluten and lactose-free raspberry chocolate pound cake has this balanced sweetness that's gentle on the palate. You'll get some zesty sourness from the raspberry yet evened out by its fruity sweetness and further accentuated by the chocolate frosting.
Voila! The raspberry chocolate pound cake is now ready to be served. Thank you for using this recipe, and I hope you'll come up with a great cake! Feel free to use the Q&A below if you have some questions.
Tips on the Recipe
- Almond powder can be replaced by other nut powders such as peanut and hazelnut.
- Coconut sugar can be replaced by regular sugar, but this will curb down the nutrition value of the cake.
- Raspberry Puree can be changed to other berry alternatives. You may also completely do away with the puree and use the chocolate frosting instead.
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This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2019 Renz Kristofer Cheng
