Recipe: Gluten-free Mexican Chocolate Cake

Actually this one is gluten-free, dairy-free, and egg-free, but far from free when it comes to richness and salivating flavor.

 

 

 

 

 

Dry Ingredients

  • 1/3 cup of buckwheat flour
  • 1/3 cup of sorghum flour
  • 1/3 cup of almond flour
  • 1/2 cup of brown sugar
  • 1 tablespoon of instant coffee
  • 1 tablespoon of Ener-G Egg Replacer
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of cinnamon
  • 1/2 teaspoon of salt
  • 1/2 teaspoon, rounded, of xanthan gum

 Wet Ingredients

  • 1/2 cup of canned pumpkin
  • 6 ounces of Belgian dark chocolate, melted
  • 1 cup of SoL Sunflower Beverage, Original flavor
  • 2 tablespoons of grapeseed oil
  • 3 teaspoons of pure vanilla extract

Topping

Powdered sugar, fresh fruit, or any topping you like

Prep Time: 20 minutes

Bake Time: 35 minutes

Total Time: 55 minutes

Yield: 1 cake

Directions:

Preheat oven to 350 degrees F, position oven rack to center.  Grease (with non-dairy spread or vegetable shortening) and flour (using gluten-free flour) a spring form pan.

Using a mixer, food processor, or by hand, mix the dry ingredients until fully blended.  In another bowl add the melted chocolate; to the chocolate add each wet ingredient one at a time whisking in between until a thick chocolate sauce is created.

Pour the wet ingredients into the dry and mix until a thick batter is formed.  Spoon the batter into the spring form pan and level it out so the cake will bake evenly.

Bake for 30 to 35 minutes, testing the center at 30 minutes.  Allow to cool for 10 minutes in the pan then remove the spring form pan sides, leaving the bottom until the cake cools to room temperature.  When the cake is fully cooled, carefully turn cake over on a plate and remove the bottom pan.  Serve immediately or wrap and refrigerate to develop a deeper chocolate flavor.  Sprinkle with powdered sugar or serve with fruit.

This cake is dense but delicate, and not too sweet. You need to handle the cooling and packing of the cake carefully so it does not fall apart.  Add more sugar, up to 1 cup, if you like a sweeter cake.  The canned pumpkin makes the cake moist; you can sub another puréed fruit or vegetable for the pumpkin, but the texture will be different.

Many of the ingredients can be subbed out to your liking, or what you have on hand.  If you use a gluten-free baking mix, 1 cup in this recipe, check if the ingredients of the mix already include leavening (baking powder or soda).  If you would prefer to use eggs, replace the Ener-G with two eggs.  If you aren’t fond of cinnamon, you can omit that completely or add another favorite spice.  In other words, make it your own!

 

 

 

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