Gluten-Free Dark Chocolate Pear Rosemary Cake

Photo: Emma Galloway

Emma Galloway’s blog My Darling Lemon Thyme won a Saveur Best Food Blog Award this year. Examples of the inventive original recipes that got her the title: Little Raw Carrot Cakes with Orange Maple Cream, Celeriac and Beet Salad with Lemon, Chilli and Mint, and Lemongrass Tofu with Chilli Kang Kong. Yeah, we’d say she’s deserving of that award.

Galloway worked as a pastry chef in Australia for eight years before leaving the professional kitchen to fully take on her role as mother to two children. (That’s when, she says, she really learned what a hard day of work was.) The kids developed allergies to both gluten and dairy, so Galloway started getting creative with their meals. Prolifically so: She shares a 100 vegan and gluten-free recipes in her book My Darling Lemon Thyme—Recipes from My Real Food Kitchen. (It was released earlier this year throughout Australia and New Zealand, and a US version is due for release August 2015 with Harper Collins.)

This brings us to her lovely cake! The batter is made with cocoa powder, potato starch, and brown rice flour. The end result is very moist—almost pudding-like—so Galloway advises using a tin, which is less problematic than a Bundt pan when it comes to releasing the cake. To finish it off, sprinkles the top with rosemary flowers and cacao nibs. Check out her recipe for more tips.

Get this recipe: Gluten-Free Dark Chocolate Pear Rosemary Cake

Photo: Emma Galloway

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