Kai’s Choice Chocolate Cake (GF, EF, DF) – with a little bit of hidden goodness

Kai's Choice Chocolate Cake (GF, EF, DF)

My mission: to create a delicious chocolate cake free of the top 8 allergens (especially wheat, eggs, milk, and butter) that could be served up at birthday parties and which could be enjoyed by EVERYONE, not just Kai on his restricted diet!

Brainstorming: It needs sugar, an oil base, a flour base, and liquid. Due to Kai’s hesitation at eating fruit and vegetables, I know I can hide a little bit of nutritional value in a chocolate cake too. Yes, I will attempt to add some mineral, vitamin, protein and fibre content. This too will mean that I can justify eating more myself and not feeling so guilty.

On my quest to find a gf chocolate cake recipe that I could use as a foundation to my creation, I first searched through The Allergen-Free Baker’s Handbook (Cybele Pascal, 2009). Her Chocolate Layer Cake with Dark Chocolate Frosting sounded ideal… with some changes and adaptations.  Firstly, I messed with the flour. I chose to use sticky white rice (sweet white rice flour) as the base as this provides a ‘fluffier’ end product – which is rare in gluten free baking. I also used corn starch rather than potato starch, simply because it is a more accessible ingredient and I prefer its flavour. In doing so, I also had to change the quantities because through my gluten free bread baking experience, different starches thicken a batter to different degrees. Avoiding as many additives as possible, I also ditched the xanthan gum and Ener-G egg replacer (i.e., methylcellulose). Although these additives create a more ‘puffed up’ cake, I prefer the mud cake consistency, and besides, these additives may cause ill side effects for some people [1].

So how do I add nutrition to what would otherwise be a serving of empty calories? Chia and beetroot, of course! Chia is a great egg replacer. It binds the batter and also adds protein, fibre and essential minerals [2]. And why beetroot? It has a great way of ‘hiding’ in a chocolate cake, but also adds sweetness as well as vitamins, protein, minerals and dietary fibre [3]. As for sugar, I prefer to use coconut sugar as it has a lower glycemic index and a higher mineral content than refined white sugar [4].

So here is the recipe I came up with, and it worked! In fact, it worked too well. I had to make 3 batches in one week because some family members kept scoffing down the cupcakes that I was going to put in the freezer to be taken out for birthday parties Kai attended. Oh well. Too good to resist I suppose :)

The first is the thermomix method. If you do not have a food processor or kitchen equipment that can mill grains and seeds, try the Hand mix/Stand mixer method.

 

THERMOMIX METHOD

Kai’s Choice Chocolate Cake (GF, EF, DF) – Thermomix method

Serves 8
Prep time 5 minutes
Cook time 1 hour
Total time 1 hour, 5 minutes
Dietary Gluten Free, Top 8 allergen free, Vegan, Vegetarian
Meal type Dessert
Occasion Birthday Party, Casual Party, Christmas, Easter, Formal Party, Valentines day
By author Juanita Sanganithy
This delicious gluten free chocolate cake does not need egg or dairy to make it moist. It's also top 8 allergen free - who would have thought?

Ingredients

Cake

  • 250g White sticky rice (e.g. Sushi rice)
  • 20g Chia seeds
  • 300g Coconut sugar (or raw/white 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
  • 150g Raw beetroot, peeled and quartered
  • 1 Vanilla bean, seeds of
  • 160g Plain yoghurt of choice (e.g., coconut yoghurt)
  • 110g Coconut oil
  • 340g Milk of choice (e.g., rice milk)

Icing

  • 200g Coconut sugar or raw sugar
  • 15g Tapioca flour
  • 25g Cocoa powder (100% pure)
  • 50g Nuttlex or dairy free margarine
  • 30g Milk of choice (e.g., rice milk)

Directions

Cake
Step 1. Set oven to 180ºC / 356ºF (fan forced). Line a 21cm (8.5") cake tin with baking paper.
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, add beetroot, vanilla seeds, yoghurt and oil. Puree for 20 seconds at speed 9, scraping down the sides of the bowl after 10 seconds. Add the milk and mix for 10 seconds at speed 5.
Step 5. Set the thermomix to speed 3 and gradually add the dry mixture. Then mix for 20 seconds at speed 5.
Step 6. Pour the mixture into the prepared cake tin and bake for approximately one hour or until a skewer inserted into the middle comes out clean.
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

This is also amazing if served with berry coulis and a few baby mint leaves.

 

HAND MIX/ STAND MIXER METHOD

Kai’s Choice Chocolate Cake (GF, EF, DF) – Hand mix / Stand mixer method

Serves 8
Prep time 15 minutes
Cook time 1 hour
Total time 1 hour, 15 minutes
Dietary Gluten Free, Top 8 allergen free, Vegan, Vegetarian
Meal type Dessert
Occasion Birthday Party, Casual Party, Christmas, Easter, Formal Party, Valentines day
By author Juanita Sanganithy
This delicious gluten free chocolate cake does not need egg or dairy to make it moist. It's also top 8 allergen free - who would have thought?

Ingredients

Cake

  • 250g (8.8oz) Sweet rice flour
  • 20g (0.7oz) Chia meal
  • 300g (10.6oz) Coconut sugar (or raw/white 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
  • 150g (5.3oz) Raw beetroot, peeled and chopped into 1cm cubes
  • 1 Vanilla bean, seeds of
  • 160g (5.6oz) Plain yoghurt of choice (e.g. coconut yoghurt)
  • 110g (3.9oz) Coconut oil
  • 340ml 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

Cake
Step 1. Set oven to 180ºC / 356ºF (fan forced). Line a 21cm (8.5") cake tin with baking paper.
Using a blender, puree the beetroot with the vanilla bean seeds, yoghurt, and oil.
Step 2. Add the milk to the puree and mix thoroughly.
Step 3. In a bowl gradually add the dry mixture to the liquid one cup at a time, stirring until well combined.
Step 4. Pour the mixture into the prepared cake tin and bake for approximately one hour or until a skewer inserted into the middle comes out clean.
Icing
Step 5. 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 6. Add the milk to the margarine and stir to combine.
Step 7. Gradually add the sifted sugar and cocoa until the icing is smooth.
Step 8. 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

This is also amazing if served with berry coulis and a few baby mint leaves.

 

Source:

[1] http://www.webmd.com/vitamins-supplements/ingredientmono-340-XANTHAN%20GUM.aspx?activeIngredientId=340&activeIngredientName=XANTHAN%20GUM

[2] http://nutritiondata.self.com/facts/nut-and-seed-products/3061/2

[3] http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2348/2

[4] http://authoritynutrition.com/coconut-sugar/

 

 

 

March 30, 2014 Permalink
Categories: Recipes Tags: , , , , , , , , , ,

3 Responses to Kai’s Choice Chocolate Cake (GF, EF, DF) – with a little bit of hidden goodness

  1. Kerry Waiblinger says:

    Cake was a hit for my husband’s birthday.

    I first did a test run and sent it to his work, a winner and they couldn’t believe what it was made out of.

    I cooked it for 1 1/2 hrs at just under 170c as my oven is hot one. We iced the cake straight away and then put it in the fridge. I would use this icing for any cake I make as I loved the taste.

    Thanks for recipe.

  2. Jo says:

    I bought beetroot yesterday in anticipation of finding a dairy, egg and wheat free choc beetroot cake recipe….this will be perfect! Can’t wait to try it.

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