Mexican Chocolate Cake
http://glutenfreegoddess.blogspot.com/2008/12/mexican-chocolate-ca...
- 1 cup buckwheat flour
- 3 tablespoons tapioca starch (or arrowroot, or potato starch)
- 1/2 cup organic brown sugar
- 1 tablespoon dry Ener-G Egg Replacer
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- Scant 3/4 teaspoon xanthan gum
- 1 teaspoon cinnamon
- 1 tablespoon instant coffee or espresso powder (decaf is fine)
- 1/2 cup white sweet potato puree or canned pumpkin
- 4 oz. melted Belgian dark chocolate
- 2 tablespoons Spectrum Organic Shortening
- 1/2 cup honey- or use raw agave nectar to keep it strictly vegan
- 3/4 cup chocolate hemp milk- or non-dairy chocolate milk of choice
- 2 teaspoons lemon or orange juice
- 3 teaspoons bourbon vanilla extract
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Sweet potato puree or canned pumpkin, white (1/2 cup)
- Condiments
- Ener-g egg replacer, dry (1 tablespoon)
- Cooking & Baking
- Baking powder (1 teaspoon)
- Baking soda (1 teaspoon)
- Belgian dark chocolate (4 oz.)
- Bourbon vanilla extract (3 teaspoons)
- Brown sugar, organic (1/2 cup)
- Buckwheat flour (1 cup)
- Cinnamon (1 teaspoon)
- Honey- or use raw agave nectar to keep it strictly, vegan (1/2 cup)
- Sea salt (1/2 teaspoon)
- Spectrum organic shortening (2 tablespoons)
- Tapioca starch (3 tablespoons)
- Xanthan gum (3/4 Scant teaspoon)
- Drinks
- Instant coffee or espresso (1 tablespoon)
- Lemon or orange juice (2 teaspoons)
- Dairy
- Chocolate hemp milk- or non-dairy chocolate milk (3/4 cup)
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Recipe Stats
Published December 12, 2008 (4 years ago).
34 people saved this recipe.
