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

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
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