Curly Dock Chocolate Bundtlette Cakes

Gluten free curly dock chocolate bundtlette cake recipe created by me below.

Curly dock is not a weed… it’s free flour! Strip the seeds off the plant, lay them flat on a baking tray & roast in the oven at 350F/180C for 4 to 5 minutes. Grind roasted seeds in a grinder or blender to a fine powder.

Ingredients:

Cake

~ 1 cup curly dock flour

~ 1 cup sustainable vegetable oil

~ 1/2 cup agave syrup

~ 1/2 cup organic golden or brown sugar

~ 1 cup fair-trade organic cocoa powder

~ 5 eggs, slightly beaten

~ 1/2 cup coffee, freshly brewed

~ 1 cup fair-trade organic dark chocolate chips

~ 2 tsp cinnamon

~ 1 tsp salt

Glaze

~ 3/4 cups fair-trade organic dark chocolate chips

~ 3 tbsp butter

~ 1 tbsp agave syrup

~ 1/4 tsp vanilla extract

Directions:

1. Preheat oven to 350F/180C.

2. Combine all cake ingredients in a large bowl, mixing well.

3. Pour batter into 6 greased mini bundtlettes.

4. Bake for approximately 40 minutes, until a toothpick inserted into the middle comes out clean.

5. Combine all glaze ingredients in a double boiler & stir until melted. Stir in vanilla.

6. Once cakes are cooled, pour glaze over top.