Dock Seed Cake

I came up with this recipe for this month's Wild Things Roundup, the theme of which was "Seeds" 

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My first ambition with this recipe was to make donuts. I'm obsessed with donuts since I found this donut pan from Wilton.

While looking up the image, I see they have a heart-shaped donut pan. Love.

Now I haven't had a donut in over 10 years, since going gluten-free. You may remember my wistful post a couple months ago about picking up donuts at VooDoo Donuts for the bf. Admittedly, these are more like donut-shaped cupcakes, but they're close enough to make me very happy.

That said, upon trying the first batch, I felt the dock seeds had a hearty texture that didn't really seem 

donut-y, so, I poured the rest of the batter into a jelly roll pan and made a low cake. I still was a little iffy on the texture for a cake, but the bf said they were good and grabbed three to take to work. Go figure, I'm usually the earthy one. 

So, here's the recipe:

4 eggs

1/2 cup unsweetened grape juice, or other liquid of choice

1/2 cup molasses

1/2 cup grated carrot or other veggie, pumpkin for example

1/3 cup melted coconut oil

1 tsp. vanilla

3/4 cup almond flour, although this was a bit moister than I like, I may try up to 1/2 cup rice flour next time

1/2 cup ground dock seeds

1 tsp. baking soda

pinch of salt

Mix wet ingredients in a bowl. Mix dry ingredients in a bowl. Add one to the other.mix thoroughly pour into well-greased pan of choice. Bake at 350* for approximately 30 minutes, times vary with your oven and altitude. Cake will be firm when done. I always find I need to cook gluten-free recipes a little longer than I think I do. When you think it's done, leave it 5 more minutes.