1 3/4 cups brown rice flour, (or spelt flour)
1 1/2 cups sorghum flour, (or spelt flour)
4 tablespoons tapioca flour
1 cup cocoa, (unsweetened)
3/4 teaspoon sea salt
1 tablespoons baking powder, (double acting)
1 tablespoon ground flax seed
1/4 cup macadamia nut oil, (or canola oil)
1/4 cup safflower oil, (or canola oil)
4 tablespoons applesauce, unsweetened
1 3/4 cups maple syrup
1/4 cup molasses, blackstrap
1 1/2 tablespoons vanilla extract
1 tablespoon coffee extract, (optional) (or 4 tablespoons coffee liqueur)
14 ounces coconut milk, (or water)
1/2 cup coffee substitute, brewed (or brewed coffee - regular or decaf)
1/4 cup coffee substitute powder (or ground coffee - regular or decaf)
150 grams chocolate, bittersweet, dairy-free, chopped (about 1 cup when cut) (or 1 cup dairy-free chocolate chips)
2 tablespoons coffee liqueur
20 servings 03-Chocolate Icing, (see recipe)
1/4 cup coconut shreds, toasted
1 teaspoon citrus zest, in long, thin strips (from 1 pieces of citrus fruit)
1 teaspoon chocolate, bittersweet, dairy-free, shaved
1/2 cup pecan halves, toasted, glazed
Pre-heat oven to 375 degrees F (190 degrees C). Oil and flour two 10 inch round spring form pans (it is also possible to use one 9 inch by 13 inch pan) (for more information refer to the Cake Pan discussion in the "Cake Notes" at the beginning of this chapter).
Sift dry ingredients together (except ground flax seed). Stir in ground flax seed. Combine liquids (including coffee substitute powder), then stir into the flour mixture. Gently stir in chopped chocolate (or chocolate chips). Pour into the prepared cake pans. Bake for 30-40 minutes (longer if using one 9 inch by 13 inch pan). Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan, and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it). Also be careful not to overbake the cakes because they can become too dry and dense in this case.
When making a layered cake (using 2 identical sized pans), place the bottom layer of the cake on a serving plate (with parchment paper under the edges). Drizzle 1 tablespoon of the coffee liqueur over the bottom cake, and then spread some of the icing over the top of this first layer. Then place the second layer on top of the first, drizzle with the other tablespoon of coffee liqueur, and then frost/ice the entire cake. Garnish cake with shredded coconut, citrus zest, shaved chocolate, and toasted, glazed pecans (chopped nuts around the edge and halves for the top).
- "Carob-Mocha Cake" - Use carob powder in place of cocoa and carob chips in place of chopped chocolate/
chocolate chips, and "Carob Icing" in place of "Chocolate Icing" (see recipe). This will yield a lower fat cake.