Dairy & Gluten Free Chocolate Cake Recipe
User Reviews
5
Dairy & Gluten Free Chocolate Cake Recipe
Description
The cake recipe blends sorghum, tapioca, and rice flours with cocoa powder and guar gum to replicate typical cake structure without gluten. It incorporates vegan butter and both brown and white sugar for sweetness and moisture. Eggs and egg yolks add richness and binding. Vanilla extract enhances flavor while rice milk and vinegar react for leavening with baking soda and powder. Batter is carefully mixed in stages to avoid over-mixing and achieve a smooth, pourable consistency.
Baked at 350°F in greased and floured pans, typically 9×13, the cake is done when a toothpick comes out clean, roughly after 30 minutes. The result is a chocolate cake that holds together well despite the absence of gluten and dairy. Cooling on racks helps maintain crumb integrity. This cake suits those with dietary restrictions, offering chocolate enjoyment without conventional allergens.
Ingredients
- 1/2 cup sorghum flour
- 1/2 cup tapioca flour
- 1/2 cup rice flour
- 1 cup cocoa powder sifted
- 1 1/2 teaspoons guar gum
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 3/4 cup vegan butter Earth Balance brand, hard stick, at room temperature
- 3/4 cup dark brown sugar packed
- 3/4 cup white sugar
- 3 egg
- 2 egg yolk
- 2 teaspoons vanilla extract
- 1 1/2 cups rice milk
- 2 teaspoons vinegar
Instructions
- Kick the tires and light the fires to 350 degrees.
- Grease and flour your cake pans, this can do a 9×13 so calculate your cake pan area accordingly. To flour the pan, use rice flour.
- In a large bowl, whisk together all of the dry ingredients, excepting sugars of course.
- In your mixer bowl, cream together the “butter” and sugar.
- After that’s done, add in the eggs and vanilla.
- Slowly, on the lowest possible setting, mix the wet and dry in three parts, starting with dry, ending with wet. Only three parts to avoid over mixing. Once you reach the last liquid addition, stop the mixer and mix it in by hand gently. I found that this made the batter more pour-able.
- Pour the batter into the prepared pans and bake until a toothpick inserted in the middle comes out clean, approximately 30 minutes for a 9x13. Cool on racks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 55mg | 18% |
| Sodium | 267mg | 11% |
| Potassium | 192mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 460IU | 9% |
| Calcium | 55mg | 6% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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