When I graduated from college, my mother asked me what kind of cake I wanted. I asked for this cake, the best one she ever made by far. Last July, right before her 25th birthday, Anna asked me if I had a good chocolate cake recipe. I dug out the old photocopy my mom had made for me, and she and Scott whipped it up together. She took a giant, tipping version of this recipe to work.

We enjoyed this dark chocolate delight on Anna’s birthday again this year, and on every occasion I could think of this month. (Make it once, and you’ll find excuses to make it over and over). Ma sat at the counter with me as I baked. Try this gluten-free, dairy-free version, which I think is just as heavenly as the original. Honest to goodness. (It’s the buckwheat.)

Note: The following recipe is half the size of the original recipe (in case you remember it and were curious).

Recipe margin notes:

Anna: Grandma Salas and I made you a chocolate cake when you turned 26. 

Chocolate Cake

  • 1 cup hot water
  • 2 teaspoons instant coffee (stir into water; cool)
  • 2  1/2 cups dextrose (original: 2 cups table sugar)
  • 8 ounces plain coconut milk yogurt (original: buttermilk)
  • 2 teaspoons vanilla extract
  • 1/2 cup canola or olive oil
  • 2 eggs

Blend. Blend into mixed dry ingredients:

  • 1  3/4 cups whole-grain buckwheat flour (original: white flour)
  • 3/4 cup cocoa
  • 1 teaspoon salt
  • 1  1/2 teaspoons baking powder
  • 1  1/2 teaspoons baking soda

Pour into three baking rounds. For ease of removal, place a circle of parchment paper or lunch bag paper the size of the bottom of the pan in the pan. No need to flour or oil the pan. Bake at 350F for 30 minutes. With a knife, cut around the sides of the cake. Reverse onto a cooling rack.

When cool, frost with chocolate glaze:

Chocolate Glaze

  • 1  8 oz. unsweetened chocolate baking bar
  • 1/2 cup (or more) brown rice syrup or non-HFCS corn syrup
  • half the cream from a can of whole-fat coconut milk
  • 1/2 teaspoon vanilla

Stir brown rice syrup or corn syrup into melted chocolate. Start with a half cup; add more as desired. Let cool a bit. Stir in coconut fat.

Pour over chocolate cake. Adorn cake with sliced strawberries.

Original Chocolate Glaze

  • 8 ounces semisweet chocolate, melted
  • 1/4 cup whipping cream
  • 1 tablespoon butter