Gluten-free Halloween recipe to impress all ghouls | Gourmand and Gourmet

Recipe | Marbled Halloween Cake

  • Food & Booze
  • Brisbane
  • Desserts
  • Dessert
  • Snacks

Dietary requirements don’t have to be scary with this delicious Halloween cake!

Paediatric Nutritionist Mandy Sacher, author of Wholesome Child, has released some seasonal treats to meet the scariest of dietary needs! This Halloween cake serves 12, so gather the neighbourhood ghosts for a civilised celebration.

Ingredients

Chocolate ganache:

  • 250 mL coconut cream
  • 250g dark chocolate (>70%), chopped
  • 1/2 tsp vanilla extract
  • 4 tbs maple syrup
  • pinch sea salt

Cake:

  • 175g wholemeal spelt flour (or preferred gluten-free flour)
  • ½ tbs baking powder
  • ½ tsp baking soda
  • pinch sea salt
  • 120g unsalted butter, room temperature (or coconut oil if dairy-free required)
  • 180mL maple syrup
  • 2 eggs
  • 1 tsp vanilla extract or powder
  • 60mL coconut milk
  • 1 tbs raw cacao

Banana ghosts:

  • 100g dark chocolate, melted
  • 5 small Lady Finger bananas, halved
Method

Chocolate ganache:

  1. Heat coconut cream in a medium-sized saucepan until just before boiling.
  2. Remove from heat and add chocolate, vanilla extract, maple syrup and salt and let sit for 3-4 mins to melt chocolate
  3. Stir through until well combined. Place in the fridge to cool down while making the cake.

Cake:

  1. Preheat oven to 170°C and line two medium cake tins with baking paper.
  2. In a large bowl, add flour, baking powder, baking soda and salt. Stir to combine.
  3. In a medium-sized bowl, beat butter and maple syrup with an electric hand mixer. Add eggs, vanilla and coconut milk and mix for another minute.
  4. Divide batter into two bowls. Add cacao and stevia or maple syrup to one batch and mix for another minute.
  5. Pour both batters into prepared tins and gently stir through with a skewer to create a marbled effect.
  6. Bake for approx. 30 mins or until a cake tester comes out clean.
  7. Turn both cakes out onto a cooling rack and leave to cool. Once cooled completely, cut both cakes in half to get 4 layers.
  8. Put the first cake layer on a cake board or directly onto a cake stand or plate. Spread a layer of chocolate ganache on the first layer. Repeat this until you’ve used up all layers.
  9. Spread a thin layer of ganache all over the cake. Place the cake in the fridge while melting the chocolate.

Banana ghosts:

  1. Melt the dark chocolate.
  2. Take cake out of the fridge and pour the melted chocolate over, letting it drip down the sides. Make sure you leave a little bit of chocolate to make ghost faces on the banana halves. Top with bananas.
  3. Dip a wooden skewer into the leftover melted chocolate and paint spooky faces onto the bananas.
  4. Place cake in the fridge until chocolate has set, approx. 5 mins.

Nut, wheat, dairy, and gluten-free ghouls rejoice!