The lowest common dietary denominator in our book club is a little restrictive: among us there are vegetarians, vegans, the gluten-intolerant and a FODMAP manager. We usually meet up at a pub or quiet restaurant, and ordering individual meals solves most issues. However, we held an extra-special in-house event for Christmas this year! There were tacos and book-swaps and a statistics slideshow (we've been collecting our book scores in a spreadsheet) and I made darn sure there was dessert.
Dessert was another miracle recipe from my Lab Farewell Cookbook. Pia really puts it all out there with this chocolate-berry cake: it's gluten-free and FODMAP-friendly, with vegan options. And I'll admit it's also a little intimidating: I've not made a bundt before, the gluten-free flour is actually 6 flours combined, and the vegan option on the topping is aquafaba. Gluten-free cakes are dicey at the best of times, and I wondered if this one would taste any better than a compromise. But Pia is a master cake baker, and I was ready to put my trust in her.
I was right to do so! I greased that bundt pan with a thoroughness I'll never replicate, and I gently formed a little ditch in the cake batter to house the berry filling. The cake cooked through, cooled for hours, and shyly emerged from its pan without cracks or bumps. The aquafaba was too light and foamy to hold up extra decorations (e.g. see the strawberries, mint leaves and silver cachous pictured below), but it formed a pretty, snowy cap on a handsome chocolate cake.
Most importantly, it tasted terrific. The cake isn't gummy or chalky or rubbery, as gluten-free cakes can be. The texture is a little fudgy, and the rich chocolate and berry flavours are guaranteed to distract you from that last wisp of suspicion that this isn't a 'normal' cake. We ate it with strawberry and pina colada gelati, and it was a hit. The only thing more popular was my slide of correlation networks (not even joking).
Pia's recipe is another long one that's well laid out, and she's given me permission to reproduce it in full below. Note that 350°F = 177°C.