Gluten Free Bizcocho con Chocolate
See, it’s not that the metric system is annoying in baking; in fact, if I could have weighed out all of my ingredients, it would actually have been much more accurate! I’ve learned from Alton Brown that this is true in general: it’s something you don’t normally think about, but different flours, sugars, and various other ingredients differ so much in their density, mass, and volume that a cup of one flour might be very different from a cup of another type of flour…and totally throw off your recipe!
Luckily, along with the stoichiometric skills I learned in none other than chemistry class, this recipe seemed to be very forgiving and turned out great, regardless!
Now that I’ve got that discussion out of the way, can we talk delicious chocolate and cinnamon cake? I thought you might like that. I found this recipe over on my new friend, Nuria’s blog, and instantly knew I had to make it!
Actually, to be honest, I instantly fell in love with every recipe, dessert or not, that I laid eyes on- and that doesn’t happen often since I tend to naturally gravitate towards all things sweet, if you know what I mean! Her photos are so vibrant, colorful, and yummy-looking, I just can’t help myself! Not to mention, Nuria is one of the sweetest people I have met in the blogging world thus far!
I adapted the recipe to fit the ingredients I had on hand, and to make it gluten and dairy free (not vegan, though, I’m afraid- I have to draw the line somewhere!) It’s so delicious and perfectly chocolatey and cinnamony! My version definitely turned out more like a dense quick bread than a cake or even a sponge cake, which I think is the English translation of “Bizcocho”…please forgive me if I’m a little off, I know maybe 2 words of Spanish! 🙂
In any case, I’m just guessing here, but I think it would be great for dessert, breakfast, a snack, or maybe all of the above…I won’t tell! Just make sure you enjoy it with a creamy cup of dark-roast coffee or maybe some chai tea. You will thank me!
Bizcocho con Chocolate (gluten free, dairy free)
* 1 cup Bob’s Redmill sorghum flour
* 1/2 cup white rice flour
* 1/4 cup Bob’s Redmill millet flour
* 1 tsp baking powder
* 1/4 tsp salt
* 1/2 tsp xanthan gum
* 4 oz. individual serving of applesauce + Earth Balance spread to make just shy of 3/4 cup
* 3 eggs
* 3/4 cup brown sugar
* 2 Tbsp cocoa powder
* 1 Tbsp cinnamon
* 1 Tbsp vanilla extract
* 2 Tbsp coffee liquor
* 1 cup chocolate chips
Cream together the Earth Balance, applesauce, and brown sugar in a mixing bowl until light and fluffy. Add the eggs, mixing between each addition.
Sift together the flours, baking powder, xanthan gum, and salt in a separate bowl.
Mix the wet ingredients with the dry until combined. Divide the batter in half. To one half, add the cocoa powder, coffee liquor, and half of the chocolate chips. To the other half, add the cinnamon, vanilla extract, and the rest of the chocolate chips.
Spray or line a loaf pan with parchment paper and pour in the cinnamon batter. Pour the chocolate batter on top of the cinnamon batter, and swirl the two together slightly with a knife.
Bake at 350 degrees F for 30-40 minutes, depending on your oven. My oven runs VERY hot, so I ended up overcooking mine a little (oops!) just make sure you check it at the 30 minute mark and keep an eye on it. Generally, gluten free flour breads require less cooking time, but make sure a toothpick comes out clean when you test it.