A moist, luscious cake that makes any meal just a little more special. The mocha glaze imparts a rich, dark, chocolate-y finish that will please every sweet tooth.
2 1/2 cups whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
generous pinch sea salt
1/4 teaspoon ground cinnamon
1 teaspoon pure hazelnut or vanilla extract
1/3 cup avocado oil
1 cup brown rice syrup
1 cup unsweetened almond or soy milk
1 cup finely ground, lightly toasted hazelnuts
1 cup non-dairy, grain sweetened chocolate chips
1/4 cup unsweetened almond or soy milk
1 tablespoon brown rice syrup
1 tablespoon grain coffee
Preheat oven to 350 degrees and lightly oil and flour a standard bundt pan. Combine flour, baking powder, soda, salt and cinnamon in a mixing bowl. Whisk briskly to impart air into the batter. Stir in extract, oil and rice syrup. Slowly add milk, stirring constantly, to create a smooth, pourable batter. Fold in hazelnuts. Spoon batter evenly into the pan and bake until the top of the cake springs back to the touch, 35-45 minutes.
Remove from oven and allow to cool for 10 minutes before inverting onto a plate and onto a wire rack to cool completely.
Make the mocha glaze. Place chocolate chips in a heat-resistant bowl. Combine milk, rice syrup and grain coffee in a small saucepan and whisk briskly to dissolve grain coffee. Cook over medium heat until it reaches a high foam. Pour over chocolate and whisk to create a smooth, satiny glaze.
Slip a piece of parchment under the wire rack holding the cake. Spoon glaze over cake, allowing it to run down the sides. Wait a few minutes and repeat, coating the cake with several layers of mocha glaze.
Makes 8-10 servings.
Note: To grind hazelnuts, simply place in a food processor and pulse until ground into a fine meal.