Are you frustrated at the lack of allergy friendly cake options? I know I was.
I’ve had to create a lot of recipes to replace some of the classics that my daughter was used to eating before her diagnosis. I was thrilled when Laura, the Chief Mom, shared her gluten free chocolate cake recipe with me.
You know that MOMables makes the best school lunch menus, right? With foods that kids will actually eat. As a mom, Laura is also concern with all the other things that kids eat at home, school and on-the-go. This includes simple treats like this one, one of the things kids seem to miss the most when celebrating birthdays.
For food allergy parents it can also be scary or disheartening. Parties, sweets, treats. We can’t just run to the local grocery store and pick up any cake from the case. It’s not safe.
At the next birthday party at school or gathering at your home with friends, everyone will be asking for a copy of the recipe… and a second helping!
My daughter is in love with this cake. So much so, she threw a birthday party for one of her dolls just so we could make it and even blow out candles. I’m a sucker for that girl, what can I say!?
Gluten, dairy, egg, and nut free but not free from taste! It’s moist. It’s rich. It’s delicious! It will cure those chocolate cravings, too.
We’ve even included a yummy frosting recipe to go with it. Just add when cooled and decorate to your needs!
A few recipe notes:
The vinegar cannot be substituted unless replaced with another acid. It’s necessary to help the cake rise after it reacts with the baking soda. You’ll notice after you pour the milk/vinegar mixture into the dry ingredients that it will make a fizzing sound – don’t worry! That’s good! It means it’s working. If yours doesn’t fizz, that probably means your baking soda has gone bad and you won’t get the rise you’re looking for. If you don’t have apple cider vinegar, you can use white vinegar in lieu of.
The unsweetened cocoa powder is also important to use and not dutch pressed, in this case. Unsweetened cocoa powder in it’s natural state acts as an acid and will also react to the baking soda, creating a leavening action that will also help your cakes to rise properly when baked.
Now, let’s celebrate! “Let them eat cake”!
- 3 cups of gluten free all-purpose flour
- 1¾ cups of sugar
- 6 Tablespoons of unsweetened cocoa powder
- 2 teaspoons of baking soda
- 2 teaspoons of xantham gum
- 1 teaspoon of salt
- 2 cups of chocolate non-dairy milk
- ½ cup of vegetable oil
- 2 Tablespoons of apple cider vinegar
- 1 teaspoon of vanilla
- ½ cup of non-dairy spread (or butter)
- 2 teaspoons of vanilla
- ½ cup of unsweetened cocoa powder
- 3 cups of powdered sugar
- ½ cup of non-dairy creamer
- Preheat oven to 350 degrees. Spray two 9″ cake pans with cooking spray and set aside.
- In a large bowl, combine dry ingredients – flour, sugar, cocoa powder, baking soda, xantham gum, salt – and blend.
- In a medium size bowl, combine non-dairy milk, oil, vanilla, and vinegar.
- Pour wet ingredients into dry ingredients. Stir until smooth, scraping bottom and sides of the bowl.
- Pour into greased cake pans and place in oven.
- Bake for 25-30 minutes, or until a toothpick comes out clean after inserted into the center.
- Remove from oven and let cool for five minutes then move to a wire cooling rack to cool completely.
- While the cakes are cooling make frosting. (I did mine in my food processor, but you can also make in a large bowl with an electric mixer.)
- Beat butter until light and fluffy.
- Add vanilla, cocoa powder, and powdered sugar.
- Add non-dairy creamer slowly while mixing until it’s gone.
- If you feel the frosting is too thick, add more creamer 1 Tablespoon at time. If too runny, add more powdered sugar 1 Tablespoon at a time.
- Ice cakes after they are completely cooled.