Allergy-Free Chocolate Cake

Gluten-free, vegan, processed sugar-free, soy-free, and corn-free cake with frosting!

 My husband recently had a birthday.  The first summer we were together after about 9 months of dating I took it upon myself to bake him his very first homemade birthday cake.  It was strawberry, and as per usual, I decided to go the hard way and handmake everything–no gelatin, jams, or other pre-made helpers for flavor.  Nope.  I needed to make the strawberry puree on my own, and at the time all I had was my hands, a spoon, and a strainer.  No hand blenders, Vitamixes, or food processors for this girl!

He loved that cake, and so after these past two months of his support with my diet I decided to try to find a cake that would work with what I was allowed to eat.  I felt it was some small way to repay him for all he’d done for me.  And, as he’s a bigger chocoholic than I am, it needed to be chocolate.

This is the recipe I used, and OH BOY.  The batter on its own is delicious, and as it’s egg-free, you can consume it straight out of the bowl if that’s how you prefer to roll!  The cake itself is dense and fudgy, and it has more of a brownie consistency.  The recipe makes enough for two 9-inch cake tiers, but with the absence of traditional flour or egg it doesn’t rise much.  For an impressive cake that’s of a more normal height, I would suggest doubling the recipe.

The frosting seems a bit marshmallowy in flavor to me.  Fluffy, not too sweet, easily-spreadable, and delightful!  Below makes enough for two cakes, in my opinion, but it may be just right if you double it as I indicated above.

 

Allergy-Free Chocolate Cake

Ingredients:

2 cups brown rice flour

1/2 cup tapioca flour

3/4 cup unsweetened cocoa

1 1/2 tea. baking soda

1 1/2 tea. xanthan gum

1/2 tea. sea salt

1 1/2 cups boiling water

1/2 cup prunes

1/2 cup dates

1/2 cup coconut oil

1 cup dark agave nectar

2 table. apple cider vinegar

1 table. vanilla

1/2 to 1 teas. dry instant coffee

Method:

  1. Set oven to 350 F and grease two 9-inch baking pans.  (I used coconut oil spray here.)
  2. Combine the prunes, dates, and boiling water and let soak.
  3. Meanwhile, combine the two flours, cocoa, baking soda, salt, baking soda, and salt into a medium- to large-sized bowl and stir to combine well.
  4. In a blender, combine the prunes/water mix, vinegar, coconut oil, agave, vanilla, and coffee.  Blend until smooth.
  5. Pour the wet ingredients into the dry and stir to combine well.  Batter will be sticky and fairly stiff.
  6. Evenly distribute the batter between the two tins, and spread as evenly as possible to fill the tins.
  7. Bake for 25 minutes.
  8. Pull out of oven and let cool in tins for approx. 10 minutes.
  9. Flip onto baking racks until cooled completely.

 

Allergy-Free Chocolate Almond Frosting

Ingredients:

2 cups vegetable shortening

1 cup arrowroot powder

1 cup agave nectar

4 tea. vanilla

2 tea. almond extract

1/2 to 3/4 cup unsweetened cocoa

Method:

  1. Add all ingredients to a mixing bowl and whip with a hand mixer until well combined and fluffy.  Add more of the extracts or cocoa powder to taste.
  2. Optional: garnish with slivered almonds in the middle of the layers with the frosting or vegan chocolate chips for a little texture.

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