This is the recipe you wanna make when you have something to prove. Not only is it #vegan and gluten-free, and the cups are edible, it even has a gooey #chocolate sauce centre. It does take some time to whip this one up BUT HOLD ON, it’s pretty easy. You can even make it without the chocolate cups and just make the mud cake and poached pear. So get cracking! This is a fun one.
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GLUTEN FREE MUD CAKE CUPS with PEAR
- Total Time: 3 hours
- Yield: 9 1x
Ingredients
Units
Scale
POACHED PEAR
- 9 small perfectly ripe pears pealed ( with steams attached )
- 1 litre ginger beer
- 1 tbs crushed cardamon pods
- 60 g grated ginger
- 4 sticks cinnamon sticks
- 1 tbs vanilla bean paste
- 1 average sized lemon (cut in half)
CHOCOLATE CUPS
- 375 g good quality dark vegan chocolate
- 1/3 cup boiling water
- 1/2 tsp lemon essence or rose spirit
- Vegan gold dust
CHOCOLATE SAUCE FILLING
- 60 g good quality dark vegan chocolate
- 1/2 cup thick coconut cream
- 1/2 tsp vanilla bean paste
- Pinch of sea salt
GLUTEN FREE CAKE
- 65 g buckwheat flour
- 40 g walnut meal ((you can create this in the food processor))
- 120 g sugar
- 1 tbs cinnamon
- 1/2 tsp baking powder
- 1/4 tsp salt
- 60 g vegetable shortening
- 250 g soy milk mixed with 1 tbs white vinegar
- 60 g cocoa powder
- 1 tbs vanilla bean paste
Instructions
- || LET’S POACH PEAR ||
- Place all ingredients in a large pot and bring to boil on the stove
- Turn down heat to a simmer and cook for 1 to 1 1/2 hours, keep on eye on the pears and gently turn them over once the liquid levels become low
- Once pears are soft remove and let drain. Leave the liquid in the pot
- Turn up heat slight and allow remaining liquid to bubble and become a runny toffee like liquid
- Remove from heat and drain, then coat pears in remaining liquid and let them drain again, set aside
- || LETS BAKE GLUTEN FREE CAKE! ||
- Preheat conventional oven 165°C/329F
- Grease a small muffin tin with 9-12 holes
- Melt shortening in small pot on stove, then take off heat
- In a blender add shortening + cocoa+ vanilla + milk/vinegar mix, blend together on low until completely combined and smooth
- In bowl of stand mixer with a paddle attachment, sieve flour + sugar + baking powder + salt + cinnamon and stir until evenly mixed
- Add liquid from blender to this bowl and mix on very low speed till combined
- Slowly trickle in boiling water along the side of the bowl while still mixing on very low speed
- Once water is mixed, scrape down the sides, mix again on low for a few seconds
- Pour into muffin cups filling only half way, bake 20 -25 mins, check with a toothpick through centre, if it comes out almost clean it’s ready but be careful not to over bake, even if you slightly under bake it’s better for gluten-free baking
- Cool in tin for 20 minutes, then flip on cake rake and let completely cool
- || LET’S MAKE CHOCOLATE SAUCE! ||
- Melt chocolate (don’t heat above 32C/89F)
- Pour coconut cream into a bowl and then pour chocolate and vanilla into cream and stir until combined, add salt to taste and set aside
- || LET’S MAKE CHOCOLATE CUPS! || (Optional)
- To make cups, use a chocolate ball mould 30x18cm, and a small circle mould for the base approx 4.5cm wide – large button moulds are great for this
- Temper chocolate and pour into 9 moulds, saving a small amount of chocolate for later and let set
- Once it’s set remove from mould by gently tapping on bench, they should fall out of the mould, if the edges of the chocolate are rigid, heat a fry pan and gently push a edges of the cup onto the heated surface and instantly remove. This should flatten the surface.
- Melt a tiny bit of chocolate and glue the half balls to the buttons to create a cup
- Mix a tiny amount of gold dust with a tiny amount of lemon essence to make a paint
- Brush cups with paint and set a side
- || HOW TO ASSEMBLE YOUR CUPS ||
- Trim the lids off the top of the cakes and set aside, cut them in one clean piece and keep
- Carve a small amount of cake out of the middle of the bottom pieces to create a well
- Pour a small amount of sauce into the bottom of the cups
- Press cake into cups to make sure they fit and trim if needed
- Pour sauce into the well and then cover with the lids and very gently push down into cups as far as they will go
- Place a pear on top of each cup and serve
- Prep Time: 1 hour
- Cook Time: 2 hours
- Cuisine: Dessert
Keywords: vegan, vegan baking, vegan cake, vegan cake filling, vegan chocolate
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DID YOU MAKE THESE AMAZING CHOCOLATE CUPS TO IMPRESS YOUR FRIENDS BUT THEY ATE ALL OF THEM BEFORE YOU COULD TRY THEM YOURSELF? MINE TOO!
Tag @veganbakesbysarakidd on Instagram and hashtag it #veganbakesbysarakidd so we can talk about how to teach your friends manners…
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