Long ago I made a chocolate cake that moved me. I have thought about it often. Yet there it sat in my draft folder awaiting I don't know what. Then along came an e-mail from Joy the Baker about the Sunday Panics. She made a good case for cake, of the chocolate variety.
Chocolate cake cures many of the worlds ills. It is a wonder and this is how I've made it....
My original recipe - as light and airy as you can get gluten free
- 2 cups Buckwheat Flour
- 3/4 cup Amaranth Flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup cocoa powder
- 1 tsp xantham gum
- 1 tsp Coffee & Chocolate Spice
- 2 tsp almond extract
- 1 cup oil
- 2 cups applesauce
- 3 eggs
- 1/3 cup soy creamer
A rich and dense vegan version, inspired by Joy . Think Devil Dogs, think big glass of milk!
- 2 1/4 cup Buckwheat Flour
- 1/2 cup dutch processed cocoa powder
- 2 tbsp or 12 packets stevia
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 3/4 cup hot coffee
- 1 cup coconut milk
- 1/2 cup plus 1 tablespoon vegetable oil
- 1 tbsp Coffee & Chocolate Spice
- 1/3 cup warm raspberry jam
Preheat oven to 350 f. First mix dry ingredients until thoroughly blended. Mix liquid ingredients together and add to the try. Mix well. Grease pan. I like this in my copper bundt pan but you can be creative. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
If you are like me and need to covet, these cakes can be frozen and will last well wrapped at least 5 days.
For an explosion of chocolate, top your cake with chocolate mousse.
Crazy for Cake?
Photo Credit: Julie Cecchini