38SWEET EATS FOR ALL

DEVILS FOOD CAKEA classic recipe for birthday parties and other celebrations, this version is as close to authen-tic, in taste and texture anyhow, as you can get. The surprise ingredient is tahini, the sesame seed paste commonly used in savory dishes like hummus.

Preheat oven to 350F and grease and lightly fl our a 9 x 13-inch cake pan or line 12 cupcake tins with paper liners.

In medium bowl, combine sorghum fl our, cocoa powder, potato starch, buckwheat fl our, sweet white rice fl our, xan-than gum, baking soda, baking powder, and salt. Whisk well to make sure everything is completely combined.

In large mixing bowl, combine the olive oil, sugar, and tahini. Add one-third of the fl our mix and stir until well combined. Mix in the coffee and coconut milk and the remaining fl our mixture a little at a time until all has been incorporated. Stir in the vinegar until the batter is smooth and fl uffy.

Spread the cake batter into a prepared cake pan, or drop about cup of batter into each cupcake liner. Bake for 27 to 30 minutes for sheet cake or cupcakes, or until knife in-serted into the middle of the cake comes out clean. Let cool completely before frosting. Store covered for up to 3 days.

1 cups sorghum fl our cup extra-dark cocoa

powder cup potato starch cup buckwheat fl our cup sweet white rice fl our2 teaspoons xanthan gum2 teaspoons baking soda1 teaspoon baking powder teaspoon salt cup olive oil1 cups sugar2 tablespoons tahini1 cup extra-strong coffee,

cold1 cup coconut milk2 tablespoons apple cider

vinegar

YIELD: ONE 9 X 13-INCH YIELD: ONE 9 X 13-INCH CAKE OR 12 CUPCAKESCAKE OR 12 CUPCAKES

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SWEET FACT

Devils food cake used to describe a type of cake that was red rather than the deep dark chocolate version we are used to. It is speculated to have been interchangeable with what is known as Red Velvet Cake today. It wasnt until the 1970s that we started seeing the chocolate version take over.

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KILLER CAKES ANDTOPPINGS39

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cup nondairy chocolate pieces or chips

cup water, plus 4 tablespoons water

2 tablespoons fl axseed meal1 cups brown rice fl our cup teff fl our2 teaspoons xanthan gum1 cup potato starch cup tapioca fl our1 teaspoon baking powder1 teaspoon baking soda teaspoon salt1 cup nondairy margarine1 cups sugar1 teaspoon vanilla extract cup nondairy milk2 tablespoons apple cider

vinegar

YIELD: 1 CAKEYIELD: 1 CAKE

GERMAN CHOCOLATE CAKEThe name German Chocolate Cake is actually a corruption of Germans Chocolate Cake . . . meaning the Germans chocolate bar that was named after their creator, Bakers Chocolate Company employee Sam German. Somewhere along the way, this dessert became known as German Chocolate Cake, even though it is quite American. Whatever you call it, its tender and lighter in color than traditional chocolate cake; this recipe utilizes chocolate pieces rather than cocoa powder to give it that chocolaty fl avor. You can also bake these as cupcakes, just reduce the baking time to 25 minutes, or until a knife inserted into the center comes out clean. Let cool and top with recommended icing.

Preheat oven to 350F. Lightly grease and dust with cocoa powder two 9-inch round cake pans.

In a small saucepan over medium-low heat, heat the choc-olate and cup water until the chocolate is melted, stirring often. Remove from heat and set aside.

In a small bowl, combine the fl axseed meal and 4 table-spoons water and let rest for 5 minutes, until gelled.

In a large bowl, sift together the brown rice fl our, teff fl our, xanthan gum, potato starch, tapioca fl our, baking powder, baking soda, and salt.

Add the margarine, sugar, vanilla extract, and nondairy milk to the chocolate mixture and stir well to combine. Mix into the fl our mixture along with the prepared fl axseed meal. Stir well, at least fi fty strokes or 1 minute, and then stir in the vinegar.

Divide the cake batter evenly between the two cake pans and bake for 25 to 30 minutes, or until knife inserted into the center comes out clean.

Let cool completely, invert from pan, and then top each layer with German Chocolate Icing (page 76). Store covered for up to 3 days.

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