:) :) :) :) :) :) :)
All smiles, all the time.
Sun soaking into my skin, fresh flower buds, beautiful shiny corvettes, chocolate cake
Is there any hierarchy in that list?
No. None. At all;)
Today's recipe is for... can you guess???
Chocolate cake! Made with a blend of buckwheat and oat flours (among other things), which add a curiously great nutritional profile to this recipe.
Of course, once a person makes a chocolate cake, the next question that inevitably rises is... what should we ice it with??
How about something so delectable that it makes your head spin???
Yes, you read it right, folks. The ultimate summer cake! Top with coconut shreds and you have a winner:)
Such a winner, that one of my pictures couldn't even handle being edited to turn the right way. (Which is to say, sorry about the sideways picture that is going to stay sideways because Edit wants to kill me:P )
BUT ANYWAYS.... on to the recipe:)
Chocolate Cake with Pineapple Sorbet Icing
makes-1 8" cake (square or circle...cut to desired servings)
1/2 cup cocoa powder
1/2 cup buckwheat flour
1/2 cup oat flour
1/4 cup stevia cup for cup
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup brewed coffee coffee (room temp)
1/2 cup water
1/4 cup agave nectar
3 teaspoons vanilla
1 teaspoon white wine vinegar
However much pineapple sorbet you would like to serve it with, plus some unsweetened shredded coconut (optional)...you are welcome and encouraged to check out this recipe for a delicious variety of fresh sorbet
1) Combine dry ingredients. Set aside
2) Combine wet ingredients.
3) Stir wet into dry until very well combined
4) Let sit 5 minutes while oven heats to 350 degrees and you lightly grease a cake pan (round or square 8")
5) Bake for 20-25 minutes, or until edges begin to pull away from edge of pan
Ciao for now!