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
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
- Set oven to 350 F and grease two 9-inch baking pans. (I used coconut oil spray here.)
- Combine the prunes, dates, and boiling water and let soak.
- 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.
- In a blender, combine the prunes/water mix, vinegar, coconut oil, agave, vanilla, and coffee. Blend until smooth.
- Pour the wet ingredients into the dry and stir to combine well. Batter will be sticky and fairly stiff.
- Evenly distribute the batter between the two tins, and spread as evenly as possible to fill the tins.
- Bake for 25 minutes.
- Pull out of oven and let cool in tins for approx. 10 minutes.
- Flip onto baking racks until cooled completely.
Allergy-Free Chocolate Almond Frosting
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
- 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.
- Optional: garnish with slivered almonds in the middle of the layers with the frosting or vegan chocolate chips for a little texture.