This is a vegan, gluten free chocolate cake that I made on the fly based on my gluten free pumpkin bread. It came out pretty good. Next time I might try less buckwheat and more oat flour. I tend to avoid rice flour in GF baking as I find the taste slightly bitter and the texture grainy. No one else notices it but me, but I don't like it, so I don't use it. I also used pumpkin in this recipe as a moisture maker, similar to using beets, but not as sweet. I like to use a little cinnamon to help balance the strong flavor of the buckwheat flour. This version was a little dry, which I thought I had fixed, but apparently not well enough.
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| oat and buckwheat flour, sugar, corn starch, vanilla, oil, chocolate, cinnamon, salt, and pumpkin |
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| mix your dry ingredients except the sugar |
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| and mix your wet |
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| add sugar to wet ingredients |
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| then add dry |
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| add coconut milk as it is too lumpy (but use more than I did) |
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| pour into 'floured' pan - I use my dry mix to 'flour' the pan |
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| bake until springy |
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| and frost again |
The rest of the cake is featured in the other chocolate cake recipe.
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