Saturday, July 17, 2010
Chocolate-Blueberry Cake, Gluten Free and Regular (low fat)
This was very yummy and I got the idea from fatfreevegan--only I did it my way. This is mine pictured in all of these pictures.
I even like it better with a little dallup of sour cream. (note 2 Tab of sour cream has 5 grams of fat and I only used a teaspoon on top of mine, but oh the added flavor
1 & 1/4 cup of Bob's all purpose gluten free flour Or ( if you want one with gluten then do what fatfreevegan did --1 1/4 cup whole wheat flour (white whole wheat preferred)
1/2 tsp Xanthan gum only if you are doing Gluten Free
6 tablespoons unsweetened cocoa powder (I did 3 dark chocolate cocoa powder and 3 regular)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground chia seeds or flax seeds
1/4 teaspoon salt
3/4 cup water
1/2 cup blueberries
1 teaspoon balsamic vinegar
1/2 cup date syrup, maple syrup, or other liquid sweetener (I used maple syrup)
1 cup blueberries (for serving)
I also added 3/8 cup sugar (1/4 plus 1/8 )
additional syrup or agave nectar to taste (me-chocolate syrup and a dab of sour cream)
(chocolate chips would also be good in this, but I didn't )
Preheat oven to 350 F. In a medium bowl, mix flour, xanthan gum,cocoa powder, baking powder, baking soda, chia (or flax) and salt and sugar. In blender, combine water, 1/2 cup blueberries, and balsamic vinegar and maple syrup and blend until smooth.
Make a well in the dry ingredients. Add the syrup and the blueberry mixture. Stir until completely mixed. Pour into an oiled 9-inch round cake pan.
Bake 20-30 minutes or until a toothpick inserted in center comes out clean (You need to watch carefully and don't overcook). Cool completely before inverting onto serving platter. (hmm, I didn't invert--just cut my pieces and then put blueberries on them individually)
Serve with blueberries on top, drizzled with chocolate syrup (or agave) and sour cream if desired