Tag Archives: whole wheat flour

Dairy Free, Whole Wheat Chocolate Cake

When the holidays come around, I am always in the mood for something chocolatey. It must be the coldness of winter, or maybe the familiarity of having chocolate at family holiday events… But I love it!

Over the summer, when I worked at a dairy free bakery, I was inspired to give other milk alternatives a try. I’ve settled on coconut milk as my favorite substitute; it’s creamy, rich, and loaded with all these vitamins.

I came across this recipe for a whole wheat chocolate cake, and wondered if I could make it dairy free. I did, and it tastes just like a regular chocolate cake. Maybe even better, since coconut milk adds so much moisture and creaminess. Here’s what I did:

  • 3/4 cup whole wheat flour
  • 1 cup white sugar
  • 1/3 cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 cup coconut milk (with 1/2 tablespoon lemon juice to make it into a “buttermilk”)
  • 3 tablespoons coconut milk (for chocolate sauce)
  • 1/4 teaspoon salt
  • 1 egg
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup hot coffee
  • 3 tablespoons dark chocolate chips (for chocolate sauce)

Preheat the oven to 350 degrees. In a bowl, add all the dry ingredients. Mix together. In a separate bowl, add the coconut milk, the egg (beaten), vegetable oil, and vanilla extract. Pour into the bowl with dry ingredients. Mix all together, and then add to dry ingredients. Add the cup of hot coffee, and mix. Oil a 9 inch circular cake pan and then dust it lightly but thoroughly with flour. Pour the cake mix into the pan. Bake for 30 to 35 minutes.

I also made a chocolate sauce for this cake. I added equal parts dark chocolate chips and coconut milk in a mug and microwaved it for one minute. After letting it cool for five minutes, I put it on my cake. You can serve it immediately with the sauce, or let it cool on your cake so it becomes a chocolate ganache.

You may have noticed the addition of coffee in this cake. Weird right? It actually helps bring out the chocolate flavor, and it must do something to add moisture because this cake was very soft and light. The coconut milk works great too. Because I wanted the cake to be very fluffy, I only used white sugar.

I would make this cake again. Next time, I would use this as the base for a chocolate layer cake I want to make one day. It’s been my dream to make my own layer cake for quite some time. This recipe certainly inspired me to make one in the very distant future. I hope you liked it too! Cheers!

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Easy Whole Wheat Pie Crust

Pies are one of my favorite desserts. There are so many variations and recipes to experiment with! My past as a chubby child, though, has made me hyper-aware of how bad white flour can be for your waistline.

Every time I indulge in a dessert, actually, I usually think about how bad it is for me. Call me a worrywart, anxious, etc. but it’s how I live my life. For this very reason I decided to make a whole wheat pie crust.

It’s true that the sugar in any dessert is just as bad for you as the white flour. With a whole wheat crust though, you can feel less guilty! Or eat more dessert and have the same amount of guilt. Either way you win.

Following this recipe, here’s what I did:

  • 1 1/2 cups of whole wheat flour
  • 3 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil or butter
  • 2 tablespoons milk
  • cinnamon to taste (optional)

Start by preheating the oven to 400 degrees. Put all the dry ingredients in a 9-inch pie or cake pan. Mix in the oil (or butter) and then put the milk in. Take a fork and continue mixing it for a few minutes. With clean hands, push the crust into the edges of the pan. Put it in the oven for 15 minutes to harden. Fill with your favorite filling and voila!

I only used this pie crust for a pumpkin pie, so I’m not sure how well it fares for a savory pie like a quiche. If you do decide to use it for a savory dish, omit one teaspoon of sugar and definitely do not use the cinnamon.

This pie crust is also grainier than a store bought one, or one that would require more time. This is meant to be used in a hurry, though personally I loved the taste and will keep experimenting with this pie crust. It especially goes with pumpkin filling, and a pumpkin pie made from this recipe will also not get as soggy as a “normal” pie crust. For those reasons, I will keep on using this recipe. Cheers!