The Culinary Cyclist Pairs Bikes and Chocolate Sea Salt Cake
Rules to live by: Eat local, and mostly plants. Ride your bike, even on rainy days. Say yes to dinner invitations.
The rules for living well, if you can call them that, are simple and a pleasure the follow: Eat local, and mostly plants. Ride your bike, even on rainy days. Say yes to dinner invitations. Always bring your signature dessert. Invite people on picnics. Bike in the sunshine. Follow a morning ride with a French press.
That's the basis for the new book The Culinary Cyclist, a guidebook and cookbook that intertwines a love of food and bikes. It puts a focus on the simple pleasures of cycling and food, reminding us that living well doesn't have to be complicated and it doesn't haven't to be extraordinary. You just have to know a good chocolate cake recipe...
Chocolate Sea Salt Cake
● ¾ cup almond meal
● ¼ brown rice flour (you can, of course, go for 1 cup of regular flour... but this combination tastes better, trust me)
● 2 eggs
● 1 teaspoon vanilla extract
● 1 teaspoon sea salt
● 8 tablespoons coconut oil
● ¼ cup sugar
● ¾ cup chocolate chips
● coarse sea salt and chocolate chips for garnish
In a bowl, whisk eggs. Add in sugar and whisk until well blended. Add in almond meal and rice flour.
In a saucepan, melt coconut oil and chocolate chips on low heat. Add to rest of mixture.
Pour batter into a greased and floured 9-inch cake pan. (If you’re making this for gluten-free friends, be sure you are flouring with rice flour or almond meal).
Bake at 350 degrees Fahrenheit for 12-15 minutes. Remove from oven and sprinkle with chocolate chips. Put back in oven for about two more minutes. Remove from oven, and with a knife or spatula, carefully spread out melted chocolate chips so that it covers the cake. Sprinkle with sea salt.
Published by Elly Blue; Illustrations by Johanna Kindvall
This project will be featured in GOOD's Saturday series Push for Good—our guide to crowdfunding creative progress.