Decadent Whole Wheat Chocolate Cake

After my last post about real food vs what passes for food sometimes, I thought I’d post a recipe of one of our favorite indulgences.  Because, yes, I do think it’s good for my kids to be exposed to sweets so they won’t go nuts for them when they’re older, but it’s going to be on my terms for as long as possible!

I’m of the opinion that even treats can be good for you – or if not necessarily good, at least better than what is standard in our fine, fine country these days.  My kids love the healthier versions of “junk” food that I serve them as a treat, and I think you will too!

I first started experimenting with recipes for “wacky cake ” (cake made without egg or dairy) about 2 years ago, right after we learned of Blythe’s corn and egg allergies .  I’ve finally come up with a recipe we all love, which happens to be free of egg, corn, soy and dairy – and it’s even whole grain, to boot – while still managing to be utterly delicious.

I made this cake and frosting (which isn’t dairy-free, fyi) for my husband’s birthday yesterday, and it was a huge hit at our table.  Try it!  I think you’ll be surprised at how good healthy can taste!   

On a side note: ignore all product specifics if you don’t need to make the cake safe for the food allergic, any old stuff will do – other than the whole wheat flour and cholesterol-free oil, that is!  And, as always, if you are food allergic – double check the product labels in case of changes.

Dre’s Decadent Whole Wheat Chocolate Cake (or Cupcakes):
*Corn – Egg – Soy & Dairy – Free*

Ingredients:

*  1 1/2 cups Wheat Montana Prairie Gold 100% Whole Wheat Flour (trust me – there is a huge difference between using this particular whole wheat flour and others I have tried. Use it.)

*  1 cup  Florida Crystals Natural Cane Sugar 

*  3 Tablespoons unsweetened natural Cocoa (I use Whole Foods  or Trader Joe’s brands)

*  1 teaspoon of baking soda

*  1/2 teaspoon fine-ground sea salt

*  1 teaspoon organic vanilla extract

*  1 teaspoon organic distilled white vinegar

*  5 tablespoons Capullo cholesterol-free Canola Oil

*  1 cup of cold water

Directions:

Preheat your oven to 350 F.  Spray your cake pan (I use a 9″ round springform pan) with Pam Organic Olive Oil cooking spray . 

**If making the frosting as well, put a medium sized glass bowl and your beaters in the freezer now, too.**

In a large mixing bowl, mix flour, sugar, cocoa, baking soda and salt.  With a medium/large spatula, make a large hole in one third of the mixture.  Turn the spatula over, and using the stick end, make two smaller holes in each of the other thirds of the mixture.  In one small hole, pour the vanilla.  In the other small hole, pour the vinegar.  In the large whole, pour the oil.  If it looks like an odd little face staring up at you, you’re doing it right.  Pour the cold water over the top and stir until moist.

Pour your mixture into your pan, and bake for 25 to 30 minutes, or until the cake springs back when touched lightly.

For cupcakes, bake 15-20 minutes – mine are usually perfect at 18 minutes exactly.

When done, place cake pan on a cooling rack, remove outer springform and let cool completely before frosting.

Dre’s Chocolate Whipped Cream Frosting
*Corn – Egg & Soy – Free*

Ingredients:

*  1 cup Horizon Organic Heavy Whipping Cream

*  1 teaspoon organic vanilla extract

*  2 1/2 tablespoons Florida Crystals Natural Cane Sugar

*  2 1/2 tablespoons unsweetened natural Cocoa (again, I use Whole Foods  or Trader Joe’s  brands)

You remembered to put your medium sized glass bowl and beaters in the freezer about 20 minutes ago, right?  Go ahead and take them out now.  Pour everything into the bowl and start whipping with your mixer on a medium speed.  Beat until stiff peaks form, but be sure to stop before it gets “gummy”.  Gummy frosting still tastes good, but it’s harder to work with.

Frost your cake however you’d like and ENJOY! 

Your family won’t even realize they’re getting a full serving of whole grains with every slice.  Now that, my friends, is a tasty treat!