Let Them Eat Chocolate Cake! How to: Gluten Free Dairy Free Chocolate Cake Recipe
By Jessica M. Dean
It seems like more and more people are becoming sensitive and allergic to so many things! It feels like an allergy epidemic but maybe it’s just me blowing things out of proportion. Anyway, my biggest concern about this epidemic is how can I make a chocolate cake that tastes like chocolate cake and not like a carob-quinoa-sprout-raw cacao-brownish thingy??? This was really scary and quite a conundrum for me.
It’s easy to break out the rice flour, tapioca starch, canola oil, corn oil, etc. but the end result of those ingredients are, to me, very dry and tasteless. Those ingredients, both nutritionally and taste-wise do not have high standards at all. So I went into the kitchen and started tampering with my current gluten free chocolate cake recipe to see if I could make it dairy free as well.
One of my inspirations for starting my own recipe blog is Elana Amsterdam of Elana’s Pantry. I use her site as a reference point from time to time for my own creations. So I visited her website once again for a little inspiration and remembered that she uses grapeseed oil as a substitute for butter in her recipes. I had thought about using coconut oil but I wanted to create a chocolate cake that tastes like old fashioned homemade chocolate cake. So I tinkered with my recipe and came up with a gluten free dairy free chocolate cake recipe that, if I may humbly say, is pretty fricking great! Here it is…
Gluten Free Dairy Free Dessert Recipe: Chocolate Cake
1/2 cup blanched almond flour
1/4 cup coconut flour
1/2 tsp. baking soda
1/2 tsp. sea salt
1/4 cup unsweetened cocoa powder
1 oz. coarsely chopped unsweetened chocolate
3/4 cup sugar
1/2 cup grapeseed oil
1/2 cup almond milk, unsweetened
1 tsp. vanilla extract
1 tsp. white vinegar
Note: This recipe will make an 8X8 inch square cake. Double the recipe for a 9X13 cake pan or two 9in. cake rounds. For cupcakes, use a 12-cupcake tin and line with cupcake liners. This recipe will yield 12 cupcakes.
Prepare your pan(s). Pour a little grapeseed oil into your baking pan(s) and, using a basting brush, wipe the entire pan and sides with oil. Line pan(s) with parchment and pour a little more oil over the parchment and brush the oil all over the parchment. Set aside.
Preheat oven to 350*.
In a bowl combine flours, cocoa powder, baking soda and sea salt. Set aside.
In a double boiler on medium heat put in the grapeseed oil, sugar and chocolate and let them melt for about 5-7 minutes. Whisk to combine ingredients and then take top pan of double boiler off stove and let cool for about 3-5 minutes. You will combine all the rest of the ingredients in this pan.
When chocolate mixture has cooled to warm add eggs, vanilla and vinegar and mix well with your whisk. Next add the flour mixture and unsweetened almond milk alternately in 2 batches. Whisk well to incorporate all ingredients.
Pour into your prepared baking pan(s) and bake for 30 minutes or until inserted toothpick comes out clean.
For cupcakes, fill each cupcake liner to half with the batter. Bake cupcakes for 15 minutes.
Cool your cake(s) completely and frost.
Here’s a simple gluten free dairy free chocolate frosting for your cake (cupcakes):
1/2 cup grapeseed oil
1 cup organic powdered sugar
1/2-3/4 cup unsweetened cocoa powder
1 tbsp. vanilla extract
a pinch of sea salt
Put all ingredients into a mixer bowl and beat with a hand beater or stand mixer until all ingredients are well blended and creamed together. Put buttercream in refrigerator for 1 hour or until ready to use. Before using, mix again, mixing until sheen forms on buttercream, about 20-30 seconds and then frost cupcakes or cake.
I hope you enjoy this delightful delectable.