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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Simple Buckwheat Milk Chocolate Cake Recipe

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This recipe for Simple Buckwheat Milk Chocolate Cake is from Sinnett-Iacuone Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c. buckwheat flour
1 1/2 c. oat flour
3/4 c. unsweetened cocoa powder (I used Hershey's)
1 1/2 TBS. baking powder
1/2 tsp. salt
1/2 c. organic coconut oil, room temperature (not melted)
1 1/4 c. sucanat | or other unrefined sugar
1/2 c. applesauce
12 oz. firm organic tofu
2 c. regular (not low-fat or low-calorie) non-dairy milk
1 TBS. pure vanilla
Directions:
Directions:
First, a few notes. I made my flours in my Blendtec. If you don't have coconut oil, you can use a non-dairy butter instead, such as earth balance. I used soy milk for my non-dairy milk, but almond or coconut would also work. I avoid using rice milk (I don't think it's good for much, but then again, I'm biased because I loathe the stuff!)--in fact, I never use it, & I wouldn't recommend using it in this recipe. Also, if you use almond milk, use the fuller fat stuff (the 90 or 120 calories per cup kind).

Preheat oven to 350 F. Prepare a glass 13" X 9" baking dish by greasing with coconut oil or non-stick spray.

Sift flours, cocoa powder, baking powder & salt in a large bowl with a wire wisk or sifter. In an electric mixer (I use a Bosc mixer), or by hand, cream coconut oil & sucanat. Add applesauce, tofu, milk, & vanilla. Blend until it's smooth. Add sifted flour mixture to wet ingredients. Mix until smooth.

Pour batter into prepared baking dish. Bake for 35-40 minutes. I found 35 minutes to be about right. The center was still a little gooey, but I let it cool for an hour, & the center continued to cook & "firm" up. You don't want to over-bake--otherwise the cake will lack moisture & be dry & crumbly.

Allow the cake to cool for about an hour before cutting & serving.

 

 

 

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