everyday buckwheat chocolate coffee-cake

How To Make everyday buckwheat chocolate coffee-cake

• 1

  Pre-Heat Oven to 375 degrees and use hard coconut oil to grease a Bundt pan, I used my new silicone pan today
• 2

  Add sugar and coconut oil to your mixing bowl and cream together, then add eggs and vanilla and mix well
• 3

  In a separate bowl mix flours, baking soda, xanthan gum, salt and cocoa stir and mix well with a whisk. Slowly add the flour mixture to the cream mixture along with water and stir till blended
• 4

  Pour batter into your Bundt pan and tap on the counter to level the batter, bake about 40 minutes or until a knife inserted in center comes out clean. Allow to cool 5 minutes and then remove cake to cool on a cake plate. Cool completely.
• 5

  For Glaze: Mix cocoa powder and powdered sugar together with a whisk in a small bowl, add boiling water a tablespoon at a time continuing to stir until the glaze is smooth and desired consistency, quickly drizzle over cake, sprinkle with a few shakes of ground cinnamon to taste.
• 6

  A Note about Gluten and Casein Free Ingredients: Since my family began this diet, we have discovered that you always have to read the labels on the foods you buy. This week when shopping I may buy something that is clearly gfcf and next week when I look for the same item I will notice they have changed the ingredient list adding dry milk, or maltodextrin, or some other questionable ingredient. I find that it's best to stick to unprocessed foods whenever possible- make it from scratch. My son is on the autism spectrum, its not the end of the world if he gets a little gluten or casein, while it may ruin his day, it isn't life threatening. I always watch him for symptoms and note the offending food. Please keep this in mind while selecting your ingredients for my GFCF recipes. Happy Careful Shopping! :)
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