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logo-sara-kidd-vegan-baking (2)

GLUTEN FREE MUD CAKE CUPS with PEAR

By Sara Kidd January 3, 2019 Leave a Comment

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VEGAN GLUTEN FREE MUD CAKE CUPS with PEAR sara kidd this recipe

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.

WANT TO LEARN MORE ABOUT GLUTEN-FREE BAKING? CHECK OUT MY LATEST GLUTEN-FREE WORKSHOP.

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vegan GLUTEN-FREE MUD CAKE CUPS WITH PEAR

GLUTEN FREE MUD CAKE CUPS with PEAR


★★★★★

5 from 1 reviews

  • Total Time: 3 hours
  • Yield: 9 1x
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Ingredients

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

  1. || LET’S POACH PEAR || 

  2. Place all ingredients in a large pot and bring to boil on the stove

  3. 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
  4. 
Once pears are soft remove and let drain. Leave the liquid in the pot
  5. Turn up heat slight and allow remaining liquid to bubble and become a runny toffee like liquid

  6. Remove from heat and drain, then coat pears in remaining liquid and let them drain again, set aside
  7. || 

LETS BAKE GLUTEN FREE CAKE! ||
  8. Preheat conventional oven 165°C/329F

  9. Grease a small muffin tin with 9-12 holes 

  10. Melt shortening in small pot on stove, then take off heat

  11. In a blender add shortening + cocoa+ vanilla + milk/vinegar mix, blend together on low until completely combined and smooth

  12. In bowl of stand mixer with a paddle attachment, sieve flour + sugar + baking powder + salt + cinnamon and stir until evenly mixed

  13. Add liquid from blender to this bowl and mix on very low speed till combined

  14. Slowly trickle in boiling water along the side of the bowl while still mixing on very low speed

  15. Once water is mixed, scrape down the sides, mix again on low for a few seconds

  16. 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

  17. Cool in tin for 20 minutes, then flip on cake rake and let completely cool
  18. || LET’S MAKE CHOCOLATE SAUCE!
 ||
  19. Melt chocolate (don’t heat above 32C/89F)

  20. 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
  21. || LET’S MAKE CHOCOLATE CUPS! || (Optional) 

  22. 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

  23. Temper chocolate and pour into 9 moulds, saving a small amount of chocolate for later and let set

  24. 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.
  25. Melt a tiny bit of chocolate and glue the half balls to the buttons to create a cup

  26. Mix a tiny amount of gold dust with a tiny amount of lemon essence to make a paint

  27. Brush cups with paint and set a side 


  28. || HOW TO ASSEMBLE YOUR CUPS
 ||
  29. Trim the lids off the top of the cakes and set aside, cut them in one clean piece and keep

  30. Carve a small amount of cake out of the middle of the bottom pieces to create a well

  31. Pour a small amount of sauce into the bottom of the cups

  32. Press cake into cups to make sure they fit and trim if needed

  33. Pour sauce into the well and then cover with the lids and very gently push down into cups as far as they will go

  34. 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

Did you make this recipe?

Share a photo and tag @veganbakesbysarakidd — we can’t wait to see what you’ve made!

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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…

This recipe by Sara Kidd was featured in The Australian Vegan Magazine.
This recipe was featured in The Australian Vegan Magazine

Filed Under: Cake, Chocolate, Gluten Free, Mini Cakes, Recipe, Unique Flavours, Vegan Tagged With: chocolate, glutenfree, poached pear, vegan cake

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    • 5 Tips To Stop Your Oven Baking Unevenly
    • A Quick Guide To Mixing Methods
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