2 cups Bob’s Mill all purpose gluten free flour
3 to 4 heaping Tablespoons unsweetened apple sauce
3/4 to 1 c. coconut oil melted (if solid)
2 t. ground cinnamon
3 t. ancho chile ground powder
2 to 3 T. bourbon
1 t. baking soda
1/2 c. sparkling mineral water
1/2 c. Tofutti sour cream
1/4 t. salt
Organic Hazelnut & currant dark chocolate (Green’s) minced
in tiny pieces and set aside
Mix the flour and all ingredient above and then the tiny chocolate pieces of hazelnut and currant chocolate bar. Set aside.
Take a pint of blackberries and take about half out and set aside.
Blackberry Red Wine syrup:
Take organic or gluten free berry juice or cranberry 1 c.
2 to 3 T. sugar (turbinado or natural)
2 T. coconut oil
shot of red wine
3 T. gluten free flour sprinkle a little at a time while stirring
Place coconut oil and juice and sugar in sauce pan and med hi heat mix til sugar dissolved and add the red wine. I used my red wine jelly instead if you have that instead of the red wine. If you don’t just continue to stir and add the half pint of blackberries stirring gently like folding it so berries are broken apart til reddened and add flour til thickened slightly and take off burner to cool and set aside.
Tofutti Sour Cream “Icing:”
Take a tub of the rest of the tofutti sour cream and add a bit if
sugar 1 to 2 t. or more to taste and mix well by teaspoon no blender and let it melt and mix again and set aside.
Take Organic raspberry and dark chocolate bar and break into pieces or minced tiny pieces.
2 to 3 T. coconut oil
1/2 c. almond or dairy free milk
Take a pan and boil water and take another smaller mixing bowl or pan and melt the coconut oil or heat and then add pieces of chocolate and continue mixing til all melted. Add the almond milk and stir until even colored of lighter than dark brown and take off burner to set aside.
Take the cake and at 350 degrees Fahrenhiet cook 45 minutes til center is done. What I did was fill half of 2 round cake pans and bake and then I made a dozen of the cupcakes. Set aside to cool enough to remove from pans.
Now take the trifle type dessert bowl. Place the lower level cake on there spoon just to moisten here and the the red wine berry sauce. Take some Tofutti sour cream and spoon here and there. Now take the cupcakes and one layer of them and top with red wine berry sauce here and there and then drop here and there the tofutti. Next layer of cupcakes do the same way. Now if the one of the cakes breaks that will be the filler in between from the top of the cupcakes and open spaces. Add the Red Wine Berry sauce and the ganache drizzle here and there all over and sides and let it fill in some spaces here and there where it will drip and fill some gaps…don’t worry about imperfections… leave a bit for the final drizzle of gananch…the gaps are good and the take the center of the top cupcake peaking out and put the rest of Tofutti sour cream icing in the center to top it off and the other half pint of berries decor and here and there on the sides of the cake and decor with the final drizzle of ganache.
Chill over 4 to 6 hours or overnight with foil on top. Serve with Tofutti or dairy free vanilla dream/”ice cream.” Happy Valentines…my Husband is so loving this since it is his birthday around this time of year. Plus my son can eat it without worries…only the cardio will do a few extra times will handle that. Enjoy my Friends and Family…Share the love.