The Gluten Free Dairy Free Egg Free Chocolate Cake that Everyone Loves

I have served this as both cake and cupcakes to many people who never suspected it was a gluten-free dairy-free egg-free cake.  In fact, I have been asked what bakery it came from!  Don’t be intimidated by the long list of ingredients – it is really very simple to make.  You should be able to find all ingredients at your local health food store.  *d ingredients are also available from me.

INGREDIENTS
1/2 C pure unsweetened Cocoa

1 C Water

Dry Ingredients

1/2 C Brown Rice Flour

3/4 C Buckwheat Flour

1/4 C Tapioca Flour

1/2 C almond meal

2 C Xylitol*

1/2 t Baking Powder

1 t Baking Soda

1/2 t Salt

1 t Guar Gum

2 T Chia seed mixed with 1/4 Cup Water (This is your egg replacement.  Or, use 2 eggs.)

Wet Ingredients

1 C unsweetened Coconut or Almond milk plus  2T apple cider vinegar

1/2 C Coconut Oil

1/4 C walnut oil
1 T Vanilla

Preheat oven to 350 degrees F, grease and flour 2 cake pans. (You can also make 24 cupcakes.)

Mix chia & water and set aside, or whisk eggs.

Combine cocoa and water. Bring to a boil, stirring constantly until thick. Remove from heat and allow to cool completely.

Place dry ingredients in bowl of mixer fitted with a paddle. (I use my KitchenAid)  Stir all ingredients together.

Combine all wet ingredients. Slowly add wet ingredients to dry ingredients, including chia, but EXCLUDING cocoa.

Mix for one minute, scraping down after mixing.

Slowly add cooled cocoa to batter with the mixer set to the lowest speed.  Scrape down, mix for 1 more minute on medium speed.

Pour batter into prepared pans.

Bake until done – approximately 20-30 minutes for the 9″ cake, 20 minutes for cupcakes

Cool completely.
 
The cake is not really high, but it was rich and moist, and does not fall apart!!!   A major triumph, in my experience, for a gluten free cake!

Gluten Free Dairy Free Sugar Free Vegan Frosting (of course!)

1/2 cup coconut oil

1/2 cup Xylitol
*

5T unsweetened cocoa powder

2 oz unsweetened 100% chocolate bar

2 T Coconut Milk (use the can – it’s thicker and richer than the cartons)

1 T vanilla

pinch of salt

Warm oil, xylitol, and chocolates in double boiler or on very low heat, until smooth and xylitol is completely dissolved.  Mix in remaining ingredients and cool.  If it’s not sweet enough for your taste, add a little stevia.  If you’re in a hurry, you can put it in the fridge or freezer for a bit to thicken before frosting.

Note: I adapted the cake recipe from http://www.cakeandcommerce.com