simple buckwheat milk chocolate cake + my fave {MM} links

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They say absence makes the heart grow fonder.

It’s true.

I mentioned on Friday how Joseph has been putting in long hours at work, preparing for a high-profile case that goes to trial beginning today. So he’s been gone a lot, & in some ways it feels like we’re dating again. I’m pining for him. Hoping & waiting for his calls.

It’s also giving me a small taste of what life might look like when he’s deployed (which will be, at some point, we don’t know when), & it’s a little frightening. I’m a strong woman. But Joseph & I, we created this family together. We’re going to raise them together. So, when he’s not around I’m left to acknowledge my own personal glaring inadequacies, & it’s not always an easy thing.

Recently, I found myself looking at Joseph’s facebook page.

It’s funny because though he’s “on” facebook, he never, ever posts anything. All of the posts & pictures on his timeline are there because other people have mentioned him. He prides himself in being a very private person. Not guarded, just private. I suppose this is a good balance to my sharing our whole lives to the greater online world.

Something he did write though, a small glimpse into the person that is, struck me. When I read it, I thought, yes! This is the man I married.

Under political views he writes:

“I believe in autonomy, I believe in self-sufficiency, I believe in community and church intervention. I believe in service, in charity, in kindness. I believe people are blessed for choosing to help others.”

I’m a sucker for words, & reading this, while knowing that my husband is away fighting dragons (of the ethical sort), I was humbled, overwhelmed with gratitude that this man is mine. And I missed him all the more.

Since Joseph had to work all day yesterday (I know a Sunday! so sad, since this is typically our family day), some friends from church invited the kids & I over for dinner last night.

I brought this cake.

milk-chocolate-buckwheat-cake----vegan-gluten-free----bring-joy

I love baking gluten-free, because depending on the flours, you use, you can dramatically change the flavor & texture.

This cake for example, was created by tweaking my black forest chocolate brownies.

Instead of white rice flour & a gf all-purpose mix, I used half buckwheat, half oat flours. I also used regular cocoa powder (instead of dark), & increased the amount.

I used different tofu (regular, not Mori-Nu), as well as a different sweetener.

And the end result was cake, with a milk chocolate flavor, rather than dark chocolate brownies. Just goes to show if you make even a few substitutions in a recipe, the outcome can be totally different.

This cake is good enough on it’s own, though I’m of the mindset that cake can only be improved with a scoop of vanilla ice cream.

Since the flours used are oat & buckwheat, this cake could double as a breakfast cake. I should also note, it’s not overly sweet, which I like.

milk chocolate buckwheat cake -- vegan & gluten-free

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 24 servings

Serving Size: 1 piece or 1/24 of cake

Calories per serving: 148

Fat grams per serving: 6

milk chocolate buckwheat cake -- vegan & gluten-free

A moist & dense cake made from buckwheat & oat flours--vegan & gluten-free

Ingredients

  • 1 1/2 c. buckwheat flour
  • 1 1/2 c. oat flour
  • 3/4 c. unsweetened cocoa powder (I used Hershey's)
  • 1 1/2 TBS. baking powder
  • 1/2 tsp. salt
  • 1/2 c. organic coconut oil, room temperature (not melted)
  • 1 1/4 c. sucanat | or other unrefined sugar
  • 1/2 c. applesauce
  • 12 oz. firm organic tofu
  • 2 c. regular (not low-fat or low-calorie) non-dairy milk
  • 1 TBS. pure vanilla

Instructions

  1. First, a few notes. I made my flours in my Blendtec. If you don't have coconut oil, you can use a non-dairy butter instead, such as earth balance. I used soy milk for my non-dairy milk, but almond or coconut would also work. I avoid using rice milk (I don't think it's good for much, but then again, I'm biased because I loathe the stuff!)--in fact, I never use it, & I wouldn't recommend using it in this recipe. Also, if you use almond milk, use the fuller fat stuff (the 90 or 120 calories per cup kind).
  2. Preheat oven to 350 F.
  3. Prepare a glass 13" X 9" baking dish by greasing with coconut oil or non-stick spray.
  4. Sift flours, cocoa powder, baking powder & salt in a large bowl with a wire wisk or sifter.
  5. In an electric mixer (I use a Bosc mixer), or by hand, cream coconut oil & sucanat.
  6. Add applesauce, tofu, milk, & vanilla. Blend until it's smooth.
  7. Add sifted flour mixture to wet ingredients. Mix until smooth.
  8. Pour batter into prepared baking dish.
  9. Bake for 35-40 minutes. I found 35 minutes to be about right. The center was still a little gooey, but I let it cool for an hour, & the center continued to cook & "firm" up. You don't want to over-bake--otherwise the cake will lack moisture & be dry & crumbly.
  10. Allow the cake to cool for about an hour before cutting & serving.

Additional Nutrition Info: 21 g carbs, 4 g protein, 2.5 g fiber, 11 g sugar, 58 mg sodium; 4 WWP points

{This recipe submitted to Ricki Heller’s Wellness Weekendcheck it out for more good food inspiration!}

 And now for some {MM} goodness!

♥ Dear sweet Angela of OSG’s has launched her gorgeous, & highly anticipated new cookbook (have you seen it or bought it? it’s on my wish list!). Gena interviews her about it here (& shares a delicious recipe from the book) and Angela shares some really exciting news, here.

How to make your own tahini paste (super easy!) & never waste tomato paste again.

♥ If you like Kevin Bacon & liked Footloose, you will love this–check out those moves after 30 years.

Jack’s response to “Why You Should Think Twice About Vegan & Vegetarian Diets” & Ginny’s tips for keeping a vegan diet healthy & fabulous.

to pin:
all recipes vegan + gluten-free

winter spelt berry salad
(not gluten-free)

 DIY lara bites & bars

shreded brussel sprouts & kohlrabi salad w/ zesty lemon dressing

cream of spinach soup

chocolate peanut butter crunch cake
(not gluten-free)

homemade cheerios
&
raw banana splits

kid-friendly orange peach smoothie

Happy Monday–I have a feeling it’s going to be an amazing week.

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Comments


  1. Leah
    on April 3, 2014 at 11:01 am said:

    I know just what you mean. My husband’s a police officer and he’s gone, right now, from 3pm-3am Tues-Sat. This means no family dinners 4 nights a week and no or very little talk time since I work a normal 8-5 M-F job and I’m sleeping when he gets home. Your husband sounds a lot like mine and his post sounds like one my husband would write. “Blessed are the peace makers…..” My prayers are with you today.

    Oh and the cake looks wonderful….and I will be trying it! Thanks for sharing.

  2. Alanna
    on March 26, 2014 at 12:35 am said:

    Yum! I’m excited to try this cake.

    Good luck with your hubby being gone. I have so much admiration for you military wives.

  3. Gabby @ the veggie nook
    on March 25, 2014 at 8:24 pm said:

    I’m so glad you had some chocolate cake to comfort you while you missed Joseph ;) Looks awesome!

    You guys are just adorable it sounds like :)

  4. Emma
    on March 25, 2014 at 3:59 pm said:

    You and Joseph are adorable! You have the kind of relationship I aspire to.
    How yummy does this cake look? So moist-looking and I can imagine utter perfection with a scoop of non-dairy vanilla :)

  5. Marly
    on March 24, 2014 at 5:43 pm said:

    What a beautiful post. When you have a close relationship, time away can be so hard. But as you say, it makes your time together even that much better. I’m sure he’s very proud of the things you do as well. Thanks so much for the mention!

  6. Pure Ella
    on March 24, 2014 at 1:16 pm said:

    What a beautiful marriage you have…. a relationship like this can and will withstand anything ;) So happy for you!
    Missing a husband while enjoying some chocolate cake isn’t so bad though ;)
    Just sayin’! lol

    Thanks for sharing my Brussels Sprouts and Kohlrabi salad ;)
    xox
    ella

  7. Erica { EricaDHouse.com }
    on March 24, 2014 at 11:42 am said:

    I absolutely adore your love story. It gives me hope.

  8. Jenny Ramsey
    on March 24, 2014 at 11:17 am said:

    It’s always hard when the hubby is away! Mike has to travel for work for twelve days and I’m freaking out. It will be the longest we’ve been apart since the day we met. Maybe I’ll make some chocolate cake too!

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