Agave Nectar Recipes
Chocolate Cake with Marshmallow Frosting
Chocolate Cake
Serves 8
Sweetness: high
Chocolate Cake with fluffy Marshmallow Frosting (page 125) is a fabulous birthday treat for children and adults alike. To make a layer cake, simply double the recipe below and use two cake pans.
2 cups blanched almond flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 cup agave nectar
2 large eggs
1 tablespoon vanilla extract
Preheat the oven to 350ºF. Grease a 9-inch cake pan with grapeseed oil and dust with almond flour.
In a large bowl, combine the almond flour, cocoa powder, salt, and baking soda. In a medium bowl, combine the agave nectar, eggs, and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Scoop the batter into the prepared cake pan.
Bake for 35 to 40 minutes, until a tooth-pick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 1 hour, then serve.
Marshmallow Frosting
Makes 3 cups
Sweetness: high
This marshmallow frosting recipe was inspired by one of my favorite cookbook authors, the late Elaine Gottschall. It works especially well with S’mores (page 120) and is divine frosted over Chocolate Cake (page 84) or sandwiched between Chewy Chocolate Cookies (page 102). Don’t fear if the mixture overcooks and the agave nectar turns dark amber—you will have a roasted marshmallow frosting, creating a slightly different, though equally tasty, treat.
1/2 cup agave nectar
2 egg whites
In a small saucepan over medium heat, bring the agave nectar to a boil, stirring frequently. Decrease the heat to low and simmer for 4 to 8 minutes, watching constantly and stirring occasionally, until the agave nectar darkens slightly from its original amber color.
In a large bowl, using a handheld mixer, whip the egg whites to stiff peaks. Drizzle the agave nectar slowly into the egg whites, whisking continuously until blended. Use to frost cakes or cupcakes, or as a filling between cookies.
Store in a glass Mason jar in the refrigerator for up to 24 hours.
“Reprinted with permission from The Gluten-Free Almond Flour Cookbook: Breakfasts, Entrées, and More. Copyright © 2009 by Elana Amsterdam, Celestial Arts, an imprint of the Crown Publishing Group, Berkeley, CA. Photo credit: Annabelle Breakey.” The book is available wherever books are sold.