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This is a blog dedicated to vegan recipes that tickle my fancy. Though the links I post are not necessarily directed to vegan websites, the recipes I post or reblog are (or can easily be modified). Feel free to click the "Personal Artwork" link to view my professional art blog.

Gluten-free Chocolate & Blueberry Creme Whoopie Pies

by veganricha

1 9” cake or lots of wee cakes

Blueberry Creme
2 cups frozen blueberries
1/2 cup cooked adzuki beans (canned is fine; omit if you’d like this to be 100% raw)
1 cup pecans, soaked overnight, rinsed and drained
pinch salt
1 tbsp. maple syrup, or to taste (use agave nectar, if preferred)
1/4 cup coconut milk
1/2 cup coconut oil, melted

Chocolate Cake
1 1/2 cups GF flour blend (I used King Arthur Gluten-free Whole Grain Flour Blend)
1 1/2 tsp. powdered stevia
1/2 cup maple sugar
1 cup unsweetened cocoa powder (I used King Arthur Double-Dutch Dark Cocoa)
2 1/2 tsp. baking powder
1 tsp. salt
1 tsp. xanthan gum
1/3 cup coconut oil, melted
4 tbsp. flaxseed meal + 12 tbsp. water, blended
1 1/3 cups water
6 oz. unsweetened soy yogurt
2 tsp. vanilla extract

Make the blueberry creme:
In a food processor*, process the pecans until nearly smooth, stopping to scrape down sides occasionally. Add all of the remaining ingredients, except for the melted coconut oil, and process until well-combined. With the machine running, pour in the coconut oil and blend. Transfer the blueberry creme to an air-tight container and store in the refrigerator until ready to use.

*a high-speed blender will yield a smoother creme, but I figure most people have a food processor, and not a high-powered blender. More importantly - a food processor is easier to clean.

Make the chocolate cake:
Preheat the oven to 350F and lightly spray mini-cake pans with oil - - or lightly oil two 9” cake pans, line with parchment paper and oil again. Set aside.

In a medium-sized bowl, whisk together the maple sugar, flour, cocoa powder, baking powder, salt and xanthan gum.

In a large bowl, whisk together the coconut oil, flaxseed mixture, water, vanilla extract and yogurt. Add the dry ingredients to the wet and mix thoroughly. Divide the batter between the mini-cake pans or cake pans.

Bake for about 30 minutes, making sure the cakes are cooked all the way through. Cool in the pans for a few minutes, then carefully transfer them to wire cooling racks.

To assemble cakes, cut each mini-cake in half lengthwise. On one half, pile on the blueberry creme and top with the other half. If you’ve made the 9” cakes, smear blueberry creme on top of one cake, gently press the other cake on top and cut into wedges.

For best results, assemble cakes just before serving.


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