Welcoming 2015 With A Chocolate Cake!
Very Moist Chocolate Cake
- This recipe is gluten free. Not because we're allergic to gluten, I just run out white flour. Feel free to substitute the mocaf flour with other kind of flour.
- No mixer needed! I use only a rubber spatula.
- This makes a small cake. I used a 15 cm cake pan. Double the recipe if using a 22 cm cake pan.
- This cake would be great with frosting too.
1 cup mocaf (modified cassava flour)
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 heaping tablespoons cocoa
1/2 cup (up to 1 cup, to your taste) palm sugar
1/2 cup coconut oil
1/2 cup buttermilk (or regular milk + freshly squeezed lemon/lime juice)
1/4 cup hot coffee
confectioners' sugar for dusting
Mix flour, baking soda, salt, and cocoa together in a bowl. Set aside.
Mix sugar and oil until combined. Add egg, then buttermilk, then hot coffee. Stir well.
Fold in flour mix, stir until just combined. There were lumps in my cake batter, which I don't mind. If you do, try sifting the flour mix.
Pour the batter into a lightly greased cake pan.
Bake at 180 degree celsius for about 30 minutes (or depending to your oven, because every oven is different) or until a toothpick inserted into the middle of the cake comes out clean.
Let cool, invert onto a serving plate, dust with confectioners' sugar.
Serve and enjoy!