Wow!! I didn't realize how bad this picture was--sorry.
I was nervous that this cake wouldn't be the desired texture because of the lack of wheat flour. I served it this weekend at a meeting and got rave reviews. In fact, my friend Jonathan said, "I don't like chocolate, and I don't like coconut, but I went back for seconds!" What could be better?! And did I mention how easy it is to make?
Try topping this cake with Vegan Whipped Cream and Cherry Sauce, as pictured above.
½ cup brown rice flour
½ cup sorghum flour
½ cup soy flour
1 teaspoon xanthan gum
⅓ cup unsweetened cocoa powder
1 teaspoon espresso powder (more if desired)
1 teaspoon baking soda
½ teaspoon fine sea salt
⅓ cup light (tasting) olive oil
¾ cup dark agave nectar
¼ cup water
½ teaspoon vanilla extract
1 tablespoon white vinegar
dry measuring cups
liquid measuring cup
liquid measure shot glass
stand mixer with paddle attachment or medium mixing bowl with hand mixer
8-inch square baking dish, greased with light (tasting) olive oil, bottom lined with parchment, greased again and lightly dusted with brown rice flour
1. Preheat oven to 350°F.
2. In a medium bowl, whisk together flours, xanthan gum, cocoa powder, espresso powder, baking soda and salt. Set aside.
3. In the bowl of the electric mixer, mix remaining ingredients, except vinegar.
4. Add flour mixture, in fourths, mixing thoroughly and scraping down between each addition.
5. Add vinegar and mix.
6. Pour batter into prepared pan. Spread mixture with rubber spatula, being sure to seal the edges.
7. Bake 20-25 minutes until tester comes out clean.
8. Move cake to cooling rack. Let cool in pan for 10 minutes.
9. Flip cake onto cooling rack and flip right-side-up onto another cooling rack. Cool completely.
Yields 1 8-inch square cake
© 2009 by Allison Lattman