(Adapted from Naturally Delicious Desserts and Snacks by Faye Martin)
This moist chocolate cake is fairly low in fat, made without eggs, and it can be made even more rich and chocolaty with the sauce recipe on the left. Spread it over the top of the cake while it is warm. For those of you who can’t tolerate chocolate well, carob powder can be substituted for the cocoa in the cake recipe.
1 Tbsp. butter or vegetable spread like Earth Balance 3/4 cup slightly warmed honey 1 cup buttermilk or yogurt (non-dairy yogurt can be substituted) 2 cups whole wheat pastry flour 1/2 cup cocoa 1 tsp. vanilla 1 tsp. soda 1/2 cup strong coffee (decaf or regular) or Cafix or Roma grain beverage 1/2 cup chopped walnuts (optional)
Preheat oven to 350 degrees. Grease and flour a 9-inch round springform pan or you can use 2 9-inch round cake pans.
Cream butter or vegetable spread and add honey, beating until light and smooth. Add buttermilk or yogurt.
Sift together the flour and cocoa. Add this to the creamed mixture. Stir in vanilla. In a separate bowl mix soda with hot coffee or Cafix/Roma beverage and add to flour mixture. Fold in chopped walnuts.
Pour batter into greased and floured pan(s) and bake in preheated oven, 35 minutes in springform pan or about 20 minutes in round cake pans, or until knife inserted comes out clean. Allow to cool for 5 to 10 minutes, then remove cake from pan to set on rack to cool. YIELD: 8 SERVINGS
Cake can be set on a plate at this time if you want to use the glaze recipe on the left. It can then be served warm.