Chocolate cake Gluten free AND dairy free

I don’t usually bake without dairy but a good friend needed a birthday cake for a large event.  It is her birthday, and she is both gluten and dairy free.

This is a modification of a very basic chocolate cake recipe.  Any cake where you whip the butter, sugar, and eggs into a fluffy base will adapt well to gluten free ingredients.  I used coconut oil for this one.  The taste of it with the sugar and eggs was very similar to butter in the same recipe.  The consistency was the same as well.

No gluten free cake will be as light as one made with wheat cake flour.  This one has a nutty flavor and smooth consistency.

2 1/4 cups four bean flour.  mostly garbanzo, some sorghum, some corn starch, tapioca.  I would recommend this mix rather than any one flour.  They each make a different contribution.

1 teaspoon xanthan gum

1 1/4 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt.  Original recipe said 1/2 but without butter I though the extra was called for.

Mix dry ingredients in a bowl and set aside.

4-6 oz good quality semi sweet chocolate.  I used a 70 % bar meant to be eaten rather than one made to be baked with.  I used 6 oz.  Original recipe called for 4.

1/2 cup hot water

Place water and chocolate in a microwave safe bowl for 2 minutes on defrost or melt together in a double boiler.  Stir until smooth.  Set aside to cool slightly.

1 cup coconut based buttermilk.  I bough some plain coconut ‘yogurt’ and thinned it with coconut milk.  1/4 c milk to 3/4 c yogurt. Then I added some lemon juice because it was still very sweet and the point of it is the acidity.

1 teaspoon vanilla.  I never measure vanilla. I like a lot and buy it by the gallon in Mexico.

Mix vanilla in yogurt mixture. Set aside.

1 cup coconut oil (or butter)

2 cups white sugar

4 eggs

Mix coconut oil and sugar with whisk attachment on high until fluffy.  Oil must be room temp or warmer.  Even melted is better than too cold.  It will stiffen up as you mix it and the eggs can be cold when you add them.  Add eggs one at a time mixing after each addition.  Scrape down the sides at least once before final mixing.

Add chocolate to egg mixture slowly and allow to mix thoroughly.  Mixer on medium.

Turn mixer down to low or stir. Add flour mixture alternately with yogurt mixture in at least two additions of each.  So, half the yogurt, half the flour, half yogurt etc…

I really like silicone baking pans.  But you can also use glass or metal ones.  If they are not silicone, grease and flour the pans.  Either two 9 inch rounds or a 9 x 13 cake pan.

Bake at 350 for  45 minutes.    My cake on the top shelf was done at sooner.  The bottom shelf required another 10.  I have a quite small gas oven.  You can switch them around half way to avoid this problem.


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