I must say that the Chocolate Mocha Madness is currently my favorite sweet thing to nibble on! Yup, it’s a jewel alright. And I’ll tell you why. This cake is dairy-free, low-sugar, hi-protein, hi-fiber, and low fat. Light and moist, with a delicious flavor of coffee and chocolate, this cake takes the cake! (drooling yet???)
The flour blend I’m using includes spelt, brown rice flour, flaxseed meal, and oat flour. Spelt does contain a small amount of gluten, however most people who have allergies to wheat and/or gluten can indeed tolerate it. However, if you’re a diagnosed Celiac or are hyper-sensitive, best to avoid spelt or try a small portion and wait to see how your body handles it. Spelt is an ancient grain that contains higher amounts of protein than wheat, is easily digestible, and lends a slightly sweet and nutty flavor to baking. Brown rice flour can be found at the health food section in the grocery store. I use Bob’s Red Mill brand. Flaxseed meal adds omega 3′s and fiber. I like adding flax into my sweets because when coupled with sugar, the fiber slows down the speed of absorption into the bloodstream, which prevents that nasty “spike” in blood sugar. You can purchase certified gluten-free oat flour at the store as well, or like I do, buy regular oatmeal (old fashioned kind) in bulk and use your blender to process the oats into flour. It’s quick and easy and considerably cheaper. Okay enough details!
1 cup finely chopped almonds (adds protein)
1 cup spelt (or almond flour)
1/2 cup brown rice flour
1/4 cup flaxseed meal
3 tablespoon cocoa powder
2 1/2 teaspoons baking soda
1/2 teaspoon sea salt
4 eggs, whisked
1/4 cup decaf coffee crystals
2/3 cup almond milk
20 Purevia packets
1/2 cup agave nectar
1 cup unsweetened applesauce
2 tablespoons vanilla extract
Frosting (if desired)
13 oz. jar of Maranatha’s Dark Chocolate Almond Spread – yum!
Preheat oven to 325˚ F.
Mix dry ingredients in a large bowl with a whisk until well incorporated. Combine wet ingredients together in a small bowl and stir until dissolved.
Pour the wet ingredients into the large bowl and stir until just combined. Do not over mix.
Lightly spray two 9-inch cake tins and pour the batter evenly into both. Bake for 20-25 minutes or until the cake pulls away from the sides a little. Let sit 10 minutes before flipping them out onto a wire rack to cool completely.
If desired, use the frosting to make a delectable double layer cake or keep it as is and eat with fresh cherries (sooo good!).
Makes one 9-inch double layer cake.