As most of us realize by now, Valentine’s day is right around the corner. Despite the fact that it’s in my nature to really hate the darned occasion, I actually look forward to it. It isn’t the romance that gets me, but the much broader idea of love: to everyone, everywhere. It’s a day to acknowledge the beauty of having a big and open heart.
It’s also an amazing reason to whip up a cake.
Happy Valentine’s day, dear readers. Thanks so much for being lovely.
♥ Raspberry Chocolate Chip Cake with Homemade Marshmallow Fondant ♥
Vegan and Gluten-Free
Since you have to chill the fondant overnight (or 6 hours) before using, I’m going to start with the fondant recipe.
For the Fondant:
- 1 bag (10 ounces) vegan marshmallows, such as Dandies
- 1/4 cup warm water
- 1 teaspoon almond extract (optional)
- 1/2 tablespoon coconut oil or spread + 1/4 cup extra for kneading and greasing
- 1 1/2 cups confectioners’ sugar + about 1/2 cup extra for kneading
- food coloring (optional)
I highly recommend using the “spread” above if you don’t have any qualms with earth balance. It’s perfectly white so your fondant will stay true to color, and it’s taste is incredible. Incredible I tell you. I love the stuff. * Also, it has the same texture as butter, which works better than melty and oftentimes clumpy coconut oil, depending on which brand you use. Organic shortening would also work very well.
This recipe is pretty straight forward. Essentially you are just making a very soft and flexible candy that coats the outside of a cake. This only covers a cake the size of the given recipe for the cake below… so adjust accordingly. Easily doubles, triples, whathaveyou.
Place your marshmallows into a saucepan and heat over medium low until sticky. Add in water, almond extract, coconut spread and food coloring. Let cook over medium low heat until completely smooth, stirring often. I find it easiest to thoroughly grease a silicone spatula and use that as my utensil of choice. I think it’s the best tool for the job.
Transfer to a very well greased mixing bowl.
Carefully beat in 1 1/2 cups confectioners’ sugar until tacky. There most likely will be confectioners’ sugar remaining in the bottom of the bowl. It’s okay, just leave it.
Using greased hands, remove from bowl and knead in about 1/2 tablespoon coconut spread and more confectioners’ sugar until the dough is no longer sticky.
It should take quite a few small additions to get it to the right consistency.
Wrap in plastic wrap and chill overnight. Remove the fondant from the refrigerator about 10- 15 minutes before using.
Now, let’s get to the cake.
For the Raspberry Chocolate Chip Cake:
- 1 cup superfine brown rice flour
- 1 cup sorghum flour
- 3/4 cup potato starch
- 1/4 cup sweet white rice flour
- 2 teaspoons xanthan gum
- 1 teaspoon sea salt
- 4 teaspoons baking powder
- 1 3/4 cup granulated sugar
- 1 cup non-dairy sour cream
- 2/3 cup olive oil
- 1 tablespoon whiskey, or 1 teaspoon vanilla extract
- 1 1/2 cup ice cold water
- 3 tablespoons vinegar
- 1/2 cup chopped raspberries
- 1 cup non-dairy chocolate chips
Preheat oven to 350 F.
Grease and lightly flour two 4 inch cake pans.
In medium sized bowl, whisk together superfine brown rice flour, sorghum flour, potato starch, sweet white rice flour, xanthan gum, salt, and baking powder.
In larger bowl, combine sugar, sour cream, olive oil and whiskey until smooth. Gradually add in the flour mixture, alternating with some water after each addition. Stir in vinegar a tablespoon at a time. Fold in berries and chocolate chips. Divide batter among the two pans and place into preheated oven on middle rack.
Bake for 60-65 minutes, or until puffed up and golden on edges and cracking ever so slightly. When you insert a knife into the middle of the cake it should come out clean… aside from some chocolate sticking to it.
Let cool completely before leveling out and covering with icing and fondant.
You only need to “crumb coat” it to make the fondant stick. Any thick and spreadable icing will do, and you’ll need at least 1 cup of it. I just whipped up a simple buttercream here… this one work nicely as well with a darker fondant..
When rolling out the fondant, be sure to use coconut oiled hands and dust a good amount of confectioners’ sugar onto your rolling surface. This will ensure that your fondant will transfer without any rips or pulls. If it seems dry, add a touch more coconut oil… if it seems oily, add some more confectioners’ sugar. It’s pretty hard to mess up.The amount given in the recipe covers a stacked 4 inch cake.
Gently drape the fondant over the cake and smooth with a fondant spatula. Trim as necessary to get to lay flat. Use the excess to make decorations etc, which can be adhered with water.
Top with all sorts of fun shapes and colors… I really love the simple dusting of confectioners’ sugar on this particular cake.