I created this recipe when I wanted to bring a dairy-free, gluten-free dessert to a dinner party, so my daughter would have something to eat while the rest of us dug into an ice cream cake. Because another guest was vegan, I figured I’d make it vegan as well.
A quick Google search led me to this “Foster cake” recipe, which, as you can see, is in no way gluten free. Being a notorious non-follower of recipes, however, I didn’t worry about substituting a few ingredients and playing around a bit. I subbed almond flour for the matzo meal (but note the difference in amount), cut the sugar, and used coconut milk instead of almond milk because that’s all I had on hand.
The version I took to the party was a slightly sweeter version of what I have below. General consensus was that the cake was great (reminiscent of a McCain’s Deep and Delicious) but could even be a tad less sweet. If you have a really sweet tooth, though, feel free to add more sugar. I like just a subtle sweetness to my desserts, so I’m sticking with this revised amount, which is 50% less than the original recipe.
Cake
1/3 cup unsweetened cocoa
1/2 cup sugar
1 tsp baking soda
1/2 tsp salt
1 cup warm water
2 cups almond flour (I use the type sold at Costco)
1/3 cup potato starch (check the health food section at your local grocery store or buy katakuriko at your local Japanese food shop)
1 tsp vinegar
Glaze
2 tbsp coconut milk
2 tbsp unsweetened cocoa
1/4 cup sugar
4 tbsp canola oil
3 tsp vanilla
Instructions for cake
• Preheat oven to 350° F.
• Line an 8-inch square pan with parchment paper.
• In a large mixing bowl, mix all of the cake ingredients until smooth. Pour into pan.
• Bake for about 30 minutes. Insert a toothpick to check for doneness. If it comes out clean, it’s done.
While the cake is baking, make the glaze. Add the glaze to the cake while the cake is still hot.
Instructions for glaze
• Put all glaze ingredients in a small saucepan.
• Cook over medium heat until smooth and sugar is dissolved.
• Pour the glaze over the cake while the cake is still hot.
Instructions for eating
• Let the cake cool to room temperature.
• Eat cake!
All content © Barbara K. Adamski. All rights reserved. Please respect copyright.
