12 May 2015


Today is my wonderful mother's birthday, and two days ago it was Mother's Day. Needless to say I have been spending a lot of time with her. My mum is beautiful. She's such a calm, smart person who having been through a lot of difficult times in her youth has managed to learn from each experience. I am so happy to be her daughter, and even more grateful that we have a solid, loving relationship. Just knowing that she is always there for me and I can always turn to her for help makes me so happy.  When sitting down and thinking about it, she's such an inspiration to me as she never falters in her beliefs whether it be about raising children, gardening, or feminism. Anyway, enough sappy rambling! She's a badass and I love her. Oh, and she makes the best spanakopita in the world.

I had planned for the past few days that I would make her a gluten-free cake as she is slightly gluten intolerant. I decided on a chocolate earl grey bundt cake with lavender icing. I'll stick the recipe below, but be warned! Chickpea flour is not recommended for sweet items and made the batter kind of bitter... Next time I would use 1 1/2 cups brown rice flour and 1/2 cup almond flour for a better flavour.

The cake recipe is adapted from Shutterbean's Chocolate Earl Grey Cake. The icing is from a Martha Stewart recipe. 

I'm really happy with this cake! It might just be the prettiest cake I've ever made! Besides the slight bitter taste of the chickpea flour, it's a satisfying cake. Nice and light and chocolate-y. Let me know if you try it out.

Cake Ingredients:
  • 6 Earl Grey tea bags or 2 tablespoons loose Earl Grey
  • 1 cup water
  • 1/2 cup (1 stick) butter
  • 3 eggs
  • 1 1/2 cups organic palm sugar
  • 1/2 brown sugar
  • 4 ounce unsweetened chocolate, melted & cooled
  • 2 cups organic brown rice flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon xanthum gum
  • 1 teaspoon potato starch
  • 1 teaspoon tapioca starch
  • 1/4 teaspoon kosher salt
  • 1/2 cup plain yogurt
  1. Preheat the oven to 350° F. Spray the bundt pan with cooking spray (I used coconut oil).
  2. Brew the tea for 3-5 minutes and set aside. Melt the chocolate in a bowl or pot over water and set aside to cool.
  3. In a blender, combine eggs, sugar, and butter and cream until smooth. Blend in the melted chocolate. Then add the flour, baking soda, baking powder, the starches, xanthum gum, salt, and yogurt. When fully combined, pour into the bundt pan. 
  4. Bake for 50 minutes. Test by inserting a skewer until it comes out clean. Let the cake cool and then try hitting it out of the bundt pan.
Icing Ingredients:
  • 1/3 cup milk
  • 1/2 teaspoon dried lavender
  • 3 cups confectioners sugar
  • red and blue food colouring
  1. Bring the milk and lavender to a boil for 3-5 minutes. Let cool and steep for 10 minutes. 
  2. Strain into a bowl and mix in the confectioners sugar and food colouring (1 drop red, 1 drop blue). 

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