Chocolate and Hawthorn Flour Cake is a modern British recipe (based on an American original) for a classic gluten-free and lactose-free chocolate cake made from hawthorn flour and eggs stabilized with arrowroot. The full recipe is presented here and I hope you enjoy this classic British version of: Chocolate and Hawthorn Flour Cake.
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Hawthorn flour is a really interesting flour to use. In white cakes it gives a lovely pink colour. Of course, the chocolate will cover that colour here. Still the hawthorn flour does make a great gluten-free substitute for wheat or barley flours and the delicate fruity flavour marries well with the chocolate.
Ingredients:
280g hawthorn flour
105g dark cocoa powder
35g arrowroot
1 1/4 tsp baking powder
1/4 tsp fine sea salt
3 large eggs
160ml runny honey
80ml grapeseed oil
200ml coconut milk
2 tsp vanilla extract
icing sugar for dusting
Method:
In a large mixing bowl combine the hawthorn flour, cocoa powder and arrowroot along with the baking soda and salt. Mix thoroughly to combine then set aside.
In a separate bowl beat together the eggs, honey, oil, coconut milk and vanilla extract. Pour the wet ingredients into the dry ingredient mix then whisk to blend together. Pour the resultant batter into a greased and floured 22cm diameter springform pan. Transfer to an oven pre-heated to 170&x00B0;C and bake for about 40 minutes.
Remove from the oven and allow to cool in the tin for 10 minutes. After this time loosen the sides of the springform cake tin, run a knife around the edges then transfer to a wire rack to cool. The cake can be served warm or at room temperature.
If desired you can dust the surface of the cake with icing sugar before dusting.
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