Gluten free, Egg free, Dairy free Heavenly Chocolate Cake recipe

 

Whip up this heavenly chocolate cake for your next celebration. This soft, fluffy chocolate cake will put you on a sugar and chocolate high. It is hard to believe it is gluten free, egg free, dairy free and has no xanthan gum, guar gum or methyl cellulose egg replacers.

Gluten free, Egg free, Dairy free Heavenly Chocolate Cake

Kai’s birthday is approaching fast and this time I’m letting go of the urge to add nutrition to his cake (see Kai’s Choice Chocolate Cake for that delicious version). This one is just pure indulgence!

If you have a Thermomix or similar food processor that can mill grains, try this recipe: Gluten free, Egg free, Dairy free Heavenly Chocolate Cake – Thermomix method.

Otherwise use the hand mix or stand mixer method.

 

Gluten free Egg free Dairy free Heavenly Chocolate Cake – Thermomix method

Serves 10
Prep time 5 minutes
Cook time 1 hour
Total time 1 hour, 5 minutes
Dietary Gluten Free, Top 8 allergen free, Vegan
By author Juanita Sanganithy
It is hard to believe this delicious soft chocolate cake is free of the top 8 allergens. It is particularly soft and fluffy for a gluten free chocolate cake. No methylcellulose egg replacer or guar/xanthan gum is needed to give it lift and a spongy texture. This makes a delightful celebratory cake. Enjoy!

Ingredients

Dry ingredients

  • 200g Sticky white rice (e.g., arborio rice, sushi rice)
  • 20g Chia
  • 300g Raw sugar (or coconut/rapadura sugar)
  • 110g Cocoa powder (100% pure)
  • 55g Corn starch
  • 45g Tapioca flour
  • 1.5 teaspoons Bicarbonate of soda
  • 2 teaspoons Cream of tartar
  • 1 pinch Salt

Wet ingredients

  • 110g Coconut oil (or other lightly flavoured oil)
  • 100g Cocoa butter or dairy free margarine
  • 1 tablespoon Apple Cider Vinegar
  • 1 Vanilla bean, seeds of
  • 340g Soda water or milk of choice (e.g., rice milk)

Icing

  • 200g Raw sugar or (coconut/rapadura sugar)
  • 15g Tapioca flour
  • 25g Cocoa powder (100% pure)
  • 50g Diary free margarine (e.g., Nuttelex)
  • 30g Milk of choice (e.g., rice milk)

Directions

Step 1. Set oven to 180ºC / 356ºF (fan forced). Line a 21cm (8.5") cake tin with baking paper or prepare 24 cupcake paper cases.
Step 2. Add the rice and chia to the thermomix bowl and mill for 2 minutes at speed 9.
Step 3. Add remaining dry ingredients and mix for 15 seconds at speed 5. Pour into a separate bowl and set aside.
Step 4. To the thermomix bowl, insert the butterfly and add the wet ingredients except the water or milk. If using cocoa butter, mix ingredients for 4 minutes, 50ºC, speed 1, or until the cocoa butter has melted. If using margarine, mix ingredients for 15 seconds, speed 5. Add the water or milk and mix for a further 3 seconds, speed 3.
Step 5. Set the thermomix to speed 3 and gradually add the dry mixture. Then mix for 10 seconds at speed 5 or until combined.
Step 6. Pour the mixture into the prepared cake tin or cupcake paper cases and bake for approximately one hour for a cake or 30 minutes for cupcakes, or until a skewer inserted into the middle comes out clean. Remove from the oven and cover with a cloth for 20 minutes, before turning the cake out of its tin. Cover until cool.
Icing
Step 7. While the cake is cooling, prepare the icing by firstly making icing sugar: Add the sugar to the thermomix bowl and mill for 20 seconds at speed 9. Add the tapioca flour and mix for 5 seconds, speed 6.
Step 8. Add the cocoa powder and mix for a further 5 seconds, speed 6. Set aside in a separate bowl.
Step 9. Add the margarine to the thermomix bowl and melt for one minute or more at 60ºC, speed 2. (Skip this heating stage if you prefer a thicker icing that does not pour).
Step 10. Add the milk to the margarine and mix for 3 seconds, speed 5.
Step 11. Continue at speed 5 and gradually add the sugar and cocoa mixture until well combined (around 5 seconds).
Step 12. Serve icing in a small jug to pour over warm cake. Or place it in the fridge to set and then ice the cake as usual. Enjoy!

Note

Sticky rice is needed to keep this cake soft and fluffy. Brown rice or long grain rice is not the same and may create a dense, compact end result.

If you do not have a thermomix or similar food processor that can mill grains, try this hand mix/stand mix method for the Heavenly Chocolate Cake.

 

Gluten free Egg free Dairy free Heavenly Chocolate Cake – Hand mix/Stand mixer method

Serves 10
Prep time 10 minutes
Cook time 1 hour
Total time 1 hour, 10 minutes
Dietary Gluten Free, Top 8 allergen free, Vegan
By author Juanita Sanganithy
It is hard to believe this delicious soft chocolate cake is free of the top 8 allergens. It is particularly soft and fluffy for a gluten free chocolate cake. No methylcellulose egg replacer or guar/xanthan gum is needed to give it lift and a spongy texture. This makes a delightful celebratory cake. Enjoy!

Ingredients

Dry ingredients

  • 250g (8.8oz) SWEET rice flour
  • 20g (0.7oz) Chia meal/flour
  • 300g (10.6oz) Raw sugar (or coconut/rapadura sugar)
  • 110g (3.9oz) Cocoa powder (100% pure)
  • 55g (1.9oz) Corn starch
  • 45g (1.6oz) Tapioca flour
  • 1.5 teaspoons Bicarbonate of soda
  • 2 teaspoons Cream of tartar
  • 1 pinch Salt

Wet ingredients

  • 110g (3.9oz) Coconut oil (or other lightly flavoured oil)
  • 100g (3.5oz) Cocoa butter or dairy free margarine (eg. Nuttelex)
  • 1 tablespoon Apple cider vinegar
  • 1 Vanilla bean, seeds of
  • 340ml Soda water or milk of choice (e.g. rice milk)

Icing

  • 215g (7.6oz) Icing sugar (gf, without wheat starch)
  • 25g (0.9oz) Cocoa powder (100% pure)
  • 50g (1.8oz) Nuttelex or dairy free margarine
  • 30ml Milk of choice (e.g. rice milk)

Directions

Step 1. Set oven to 180ºC / 356ºF (fan forced). Line a 21cm (8.5") cake tin with baking paper or prepare 24 medium sized cupcake paper cases.
Step 2. Mix all dry ingredients thoroughly and set aside.
Step 3. If using cocoa butter rather than margarine, allow it to melt over low heat. Mix all wet ingredients in a stand mixer or hand beater until well combined.
Step 4. Gradually add the dry mixture to the liquid, stirring until well combined.
Step 5. Pour the mixture into the prepared cake tin or cupcake paper cases and bake for approximately one hour for a cake or 30 minutes for cupcakes, or until a skewer inserted into the middle comes out clean. Remove from the oven and cover with a cloth for 20 minutes, before turning the cake out of its tin. Cover until cool.
Icing
Step 6. While the cake is cooling, prepare the icing by firstly melting the margarine (microwave for 10 seconds on high, or stir over medium heat on the stove top).
Step 7. Add the milk to the margarine and stir to combine.
Step 8. Gradually add the sifted sugar and cocoa until the icing is smooth.
Step 9. Serve icing in a small jug to pour over warm cake. Or place it in the fridge to set and then ice the cake as usual. Enjoy!

Note

Sweet rice flour is needed to keep this cake soft and fluffy. Brown rice flour or regular rice flour is not the same and may create a dense, compact end result.  If your local health food store does not stock sweet white rice flour, you will find plenty to choose from online.

If you have a thermomix or similar food processor that can mill grains, try this thermomix method.

November 12, 2014 Permalink
Categories: Recipes Tags: , , , , , , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

%d bloggers like this: