Sunday, April 10, 2016

SRC Reveal: {Gluten-Free} Secret Ingredient Chocolate Cake


It's time for Group B's April 2016 for the Secret Recipe Club. This month I was assigned to Cheese Curd in Paradise which is written by Ashley....but I am also cooking Ashley's assignment as she just had her new baby boy and wasn't able to complete a dish. Congratulations on the new baby, Ashley!!

So, for this month's reveal, I am also posting a recipe for Renee at Renee's Kitchen Adventures. Double the fun.

I actually can't believe that I've never cooked from Renee's blog because she's contributed recipes to several round-ups I've done in the past. She even posted a Skinny Vanilla Bean Cheesecake when I was celebrating my 15th wedding anniversary with cheesecakes.


Renee is a stay-at-home mom to three kids, is married to a wonderful guy (for over 20 years), and lives in NE Ohio. And I just adore her food philosophy. She writes: "I believe food that is good for you, should also taste good...it should stimulate your senses, and leave you feeling satisfied;  not only in your body, but also in your soul."

There were so many recipes of hers I wanted to try, but I was running out of time, given the short turn around. I have her Killer London Broil, Apricot Chicken, and Portabella Mushroom Pizzas on my to-cook list. Her Pickled Red Onion Deviled Eggs might be on my Mothers' Day table as I love the color of those onions. And I am definitely going to make her Brainy Blue Cheese and Bacon Dip next Halloween for a spooky appetizer.

But, in the end, I couldn't resist her WW Dark Chocolate Cake. That secret ingredient was just too enticing as we've been eating - and making lots - of fermented vegetables recently. I did use gluten-free flour, reduced the sugar, and swapped olive oil for the butter...just to adhere to my family's dietary constraints.

slightly adapted from 
Renee's Kitchen Adventures' WW Dark Chocolate Cake

Ingredients
  • 2 C flour (I used a homemade gluten-free flour blend that included some coconut flour and some chestnut flour as well) 
  • 1 C organic granulated sugar
  • 1 1/2 t baking soda  
  • 2/3 C unsweetened cocoa powder  
  • 1/2 C olive oil
  • 1 1/2 C hot water  
  • 1 t pur vanilla extract  
  • 1 C sauerkraut, pureed until smooth  
  • organic powdered sugar for serving

Procedure
Preheat oven to 350°F. Line a baking dish with parchment paper if you're not making a bundt cake. I went for an easy square.

In a large mixing bowl, combine flour, sugar, baking soda and cocoa powder. Add olive oil, hot water and vanilla. Mix well. Add pureed sauerkraut and stir to combine thoroughly.

Pour batter into prepared pan; bake until a tester inserted in center of cake comes out clean, approximately 55 to 60 minutes. Cool cake in pan 10 to 15 minutes before removing to a wire baking rack to cool completely. Sprinkle with powdered sugar before serving.


6 comments:

  1. Every bowl of soup needs to be followed by dessert! Sounds delicious. You are a sweetheart to post from two blogs this month.

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  2. Congrats and best wishes to Ashley on her new baby! And thank you for taking over for my blog!! This is a super old recipe, and one I haven't made in ages, but I remember it being very moist! I hope your family enjoyed it and maybe it's time I update this one on my blog! Thanks again, Camilla!

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    1. It was fantastic. I've made chocolate cakes with vinegar in them before. I don't know what it is - in the science of it - that makes it so moist. But it is!

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  3. I make a similar one to this one, without the kraut! Interesting addition!

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  4. Interesting--probably just like vinegar. It reacts with the baking soda and makes everything so moist.

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  5. Wow! That was a surprise ingredient! But I've made cocktail meatballs with sauerkraut & you'd never know - I bet the addition to this cake makes it super moist. Yum!

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