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This beautifully buttery and decadent cake from the cookbook Sweet: Desserts from London’s Ottolenghi is striking for its rich flavor and texture and shiny, syrupy dark chocolate glaze, but also because it happens to be gluten free. Finely shredded coconut and vanilla bean seeds perfume the rich almond meal cake, which is topped with a thin, glossy, and intense chocolate ganache that runs gorgeously down the golden sides. This tastes even better served at room temperature the day after baking, and will keep for up to 5 days in an airtight container, if it lasts that long.
Looking for more gluten-free desserts? Try our Pavlova with Lemon Curd and Fresh Berries recipe, or our Gluten-Free Peanut Butter Chocolate Chunk Cookies recipe.
Almond flour or almond meal is great for baking gluten-free cookies and cakes that are still rich and moist, not to mention extra nutritious. Store tightly sealed in the freezer to extend its shelf life (up to a year).Buy on Amazon. ›
To make the ganache:
Reprinted with permission from SWEET by Yotam Ottolenghi & Helen Goh, copyright 2017 Ten Speed Press. Photography by Peden + Munk.
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