Saturday, April 8, 2017

Recipe Time: Gluten Free, Dairy Free Chocolate Cake


The other day, I said to myself, "Self, I want some cake."
Self was like, "Me too."
So, naturally we had to make one. After browsing through some recipes online, I put together my own concoction and it turned out AMAZINGLY. It was soft and spongy, and the dreaded "moist" word. For something to be gluten free AND moist is not always easy. Here we go.


Gluten Free, Dairy Free Chocolate Cake

1/2 c. Sugar, heaping
1/4 c. Brown sugar
1 c. Gluten free flour blend
1/2 tsp. Xanthan gum
1/2 c. Cocoa powder
1 tsp. Baking powder, heaping
1 tsp. Baking soda, heaping
1/2 tsp. Salt
2 eggs
1/2 c. Dairy free milk
1/4 c. Oil

Makes enough batter for a 9 in. round. Double it for a 9x13 pan or two rounds for a layer cake. I haven't attempted a layer cake with this recipe, so you'll have to proceed without guidance. I'm sure you'll do fine :)

Preheat oven to 350.

In one bowl, combine all dry ingredients, including the sugars. Mix thoroughly until all lumps are gone (the brown sugar will resist, but keep at it). In a separate bowl, combine eggs, milk, and oil. Mix well, then add to dry ingredient. Beat with electric mixer on medium for 2-3 minutes, or beat the heck out of it with a whisk. This is to incorporate some air, which helps with the final texture. Grease a 9 in. round pan (or prep with parchment paper if trying a layer cake). Pour batter in pan and bake for 25-28 minutes. (I made the mistake of opening the oven about half way, which caused the cake to sink a bit) Check doneness with a toothpick, which should come out fairly clean. Let cool completely. I used my own vanilla frosting, which doesn't involve measuring, so I don't dare share the recipe. It involves coconut oil, powdered sugar, vanilla, and dairy free milk. One of these days I may try writing it down. Go ahead and use whatever frosting you want for now. My hubby and I ate the whole  in three days, so I know it keeps that long at least. I wouldn't recommend refrigerating it, since that tends to dry gluten free stuff out. I imagine it can be frozen and defrosted, but only if you plan to eat the whole thing quickly. Enjoy!

If you have questions, I'll do my best to answer them. Sorry there aren't pictures. I forgot to take them. Too busy eating the goodness.






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