Updated: Oct 6, 2020
Naturally free of oil and gluten, but packed with nutrients and yumminess! My spin on this classic Italian dessert will be sure to have you licking your spoon clean.
Total Serving: 3-4 mini jars
Total Time: 15 minutes
2 shots of espresso
For the spongecake: 1 cup quick cooking brown rice 1/2 cup + 2 tablespoons rolled oats 1.5 tBsp milled flax seeds 1.5 tBsp whole chia seeds 1 tsp salt 8-10 dates 1 cup of raw pecans 1.25 cups of water 1 tBsp apple cider vinegar 1 tBsp vanilla extract 1 tsp baking soda For the mascarpone cream: 1/2 cup of soaked raw cashews
1/2 cup water 1 tsp vanilla extract
1/4 tsp salt
Directions: 1) Start by making the spongecake by grinding the flour. Add the brown rice into a high speed blender until it becomes a flour like consistency. Add this flour into a large mixing bowl. 2) Now in the blender, add the flax seeds and chia seeds and blend until it is flour like. Add this into the same mixing bowl. 3) Next, add the oats and blend until it turns into a flour. Leaving the oat flour in the blender, add, salt, pecans, cocoa powder, baking powder, and dates into the blender and blend until flour like. Add this into the same mixing bowl. 4) Add the water, apple cider vinegar, and vanilla extract into the mixing bowl and stir until everything is fully combined. 5) Place the batter into small circles that will fit in the jars on a pan over low-medium heat. Let it cook on both sides until you see a slight rise and golden brown crust.
6) Next, combine the ingredients for the mascarpone cream into a blender until smooth.
7) Pull two shots of espresso. A concentrated brew will also work.
8) Assemble time! In mini jars start by placing one spongecake into the bottom of the jar. Next, add a spoon full of the espresso and allow it to be soaked up by the spongecake. Follow this by adding a layer of the mascarpone cream. Repeat this process until you reach the top of the jar. Optional: *coconut sugar and raw cacao powder to dust
Notes: * The mascarpone cream can be substituted for coconut whip cream, or any store bought dessert creams that have a similar fluffiness/frosting consistency.
*The secret to creating the perfect fluffy texture and rise in these spongecakes is not allowing the apple cider vinegar to interact with the baking soda for longer than necessary (thank you science). For this reason, after completely combining the wet ingredients with the dry ingredients, try not to let the batter sit. Once combined, cook the mini cakes on the pan. *Brown rice flour has a sort of gritty texture. To combat this, I incorporate oat flour which has more of a gummy texture. The two combined are a perfect pair! *If you don't have dates, 1/2 cup of cane sugar can be substituted. Although, the dates definitely allow for a delicious texture and its packed with iron/other nutrients! So, if you have it use the dates! *You are able to skip the steps of making the flours. However, in effort to keep ingredients as fresh as possible and reduce package waste, I try to blend brown rice and rolled oats into flours myself. * The pecans serve as the "oil" component as we are not going to include any processed oils. I love pecans in desserts due to its maple-like flavor profile. You can use other nuts (almonds or roasted hazelnuts would be so good in here).