Chocolate and Wild Flour Blend Cake

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Chocolate and Wild Flour Blend Cake

Chocolate and Wild Flour Blend Cake is a traditional American recipe for a classic gluten-free and lactose-free chocolate cake made from burdock flour, curly dock seed flour, rice flour and eggs stabilized with arrowroot. The full recipe is presented here and I hope you enjoy this classic American version of: Chocolate and Wild Flour Blend Cake.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

Rating:

Tags : Wild Food Baking Recipes Cake Recipes USA Recipes

Ingredients:

140g burdock root flour
70g curly dock seed flour
70g rice flour
105g dark cocoa powder
35g arrowroot
1 1/4 tsp baking powder
1/4 tsp fine sea salt
3 large eggs
160ml runny honey
80ml grapeseed oil
200ml coconut milk
2 tsp vanilla extract

Method:

In a large mixing bowl combine the burdock root flour, cocoa powder and arrowroot along with the baking soda and salt. Mix thoroughly to combine then set aside.

In a separate bowl beat together the eggs, honey, oil, coconut milk and vanilla extract. Pour the wet ingredients into the dry ingredient mix then whisk to blend together. Pour the resultant batter into a greased and floured 22cm diameter springform pan. Transfer to an oven pre-heated to 170&x00B0;C and bake for about 40 minutes.

Remove from the oven and allow to cool in the tin for 10 minutes. After this time loosen the sides of the springform cake tin, run a knife around the edges then transfer to a wire rack to cool. The cake can be served warm or at room temperature.

If desired you can decorate with chocolate ganache.