Recipe by Leslie Cerier “The Organic Gourmet” Internationally Renown Farm to Table Vegetarian, Vegan and Gluten Free Chef, Cookbook Author, Recipe Developer, Teaches Vegetarian Cooking from the Heart Classes, Chef Trainings, and Hosts Organic B&B, Gourmet Getaways in Amherst, MA
Ingredients (Cookie Dough)
- 2 cups Bgreen Gluten-Free Brown Rice Flour.
2 organic eggs
1 cup strong organic black coffee
1/4 cup melted organic extra-virgin coconut oil or butter
1 teaspoon organic vanilla extract
1/2 cup organic maple syrup
3/4 cup brown teff flour
1/2 cup organic cocoa powder
- 1/4 cup organic coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 3/4 cup organic dark chocolate chips
Preheat the oven to 350ºF. Lightly oil a 9-inch round cake pan or a standard loaf pan.
Whisk the eggs in a large bowl. Add all of the remaining ingredients, holding back 1/4 cup of chocolate chips, and stir until thoroughly combined.
Pour the batter into the prepared pan, scraping the bowl to get every last speck of mocha goodness. Decorate the top with the remaining chocolate chips.
Bake for about 30 minutes, until a toothpick inserted in the center comes out clean (or with only melted chocolate on it). Cool for at least 30 minutes before slicing and eating-if you can wait that long!
Everyone loves this Mocha Cake and it happens to be gluten-free. Delicious on its own, and for a special dessert, top it with fresh whipped cream. You might find yourself enjoying it for breakfast or snacking on it, if there is any left.
Visit Leslie's Website