Here’s to you, holiday season. I’ve found it, a treat that’s worthy of the name! It’s a little cake, grain-free and wholesome, easy to make and it has the best crumb. I mean, seriously. So, what’s the secret? Well, I use sunflower seeds as the flour here. Has your mind been blown, yet? No? How about now? This sunflower seed chocolate cake is the way to do it. To get that mind blown.
(You’re supposed to make the cake.)
…([In case you didn’t catch my drift]).
Anyway. You CAN use crispy sunflower seeds (which makes them even more digestible). Or, you can simply use raw sunflower seeds. I like to get mine from the bulk section of natural grocers because I just find they tend to be fresher that way.
Sunflower Seed Chocolate Cake
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 people
Ingredients
- 1 egg
- 1/2 c. honey
- 1/4 c. butter or coconut oil melted
- 1 c. toasted sunflower seeds preferably "crispy", i.e. sprouted then dried, finely ground
- 1/2 t. baking soda
- 1/2 c. cocoa powder
- 1/2 t. sea salt
- 1/2 t. ground cinnamon
Instructions
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Preheat oven to 350 degrees. Butter a 3 x 5 inch mini bread loaf pan.
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Combine egg, honey and butter in mixing bowl.
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Add remaining ingredients and stir until combined.
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Place cake batter in loaf pan, then bake for 25-30 minutes.
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Consider frosting, or just take fork to steaming cake. Serves two.
Laurie
This recipe LOOKS-INTRIGUING, I want to try it, But I want to maKe it bigger, perhaps even as a layer cake. Would it hang together as a larger recipe?
Lucia Hawley
Hi Laurie, I’m unsure if it would hold together if you made it bigger–if you give that a go, please do report back! I think there’s potential for it to be cooked on a silicon mat on a jelly roll tray, in a large rectangle. Then those slices once cooled could be stacked–I could imagine that working pretty well. But I can’t direct towards anything except giving it a go and seeing what happens! – Lucia
Shar
Can you use sugar instead of honey? If so, how much? Thx
Lucia Hawley
Hi Shar, I haven’t tried that before so I don’t have a good estimate for you. I think sugar would work just fine. I think in general for honey to sugar substitution, you’d want to ratio of 1 cup of sugar to 3/4 of honey.