Chocolate Cake with Lemon Sauce

My sister Adele and I often tell guests about this family dessert, which was a favorite of my now deceased brother, and we promised to share it. The chocolate cake recipe is adapted from Enlightened Eating by Caroline Marie Dupont.

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Chocolate Cake

  • 11/2 cups light spelt or gluten free flour
  • 1/3 cup organic cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup dark cane sugar
  • 1/2 cup avocado or grapeseed oil
  • 1 cup cold water
  • 2 tsp vanilla extract
  • 2 tbsp apple cider vinegar

Preheat oven to 375 degrees.Mix together flour, cocoa, baking, soda, salt and sugar in an ungreased 8-9 inch square or round cake pan.

Mix together the oil, water, and vanilla in a measuring cup or small bowl.

Pour the liquid ingredients into the baking pan and mix batter with a fork or small whick.

When the batter is smooth, add the vinegar and stir quickly until combined.

Bake for 25 – 30 minutes.

Jar of lemon curd with a spoon on rustic white wood background.

In the meantime, make the lemon sauce.

Lemon Sauce

  • 2 eggs
  • 3/4 cup cane sugar
  • 2 tablespoons butter
  • 1/2 cup lemon juice
  • 1 tablespoon grated lemon peel

In the top of a double boiler, beat eggs and sugar. Stir in butter, lemon juice and lemon peel. Cook over simmering water for 10-12 minutes or until mixture is thick enough to coat the back of a metal spoon. Serve warm over the cake. Yield: 1 cup.

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