Chocolate Cake-Gluten, Dairy, and Egg Free!
I recently purchased Lauren Hoover’s No Wheat No Dairy No Problem cookbook. She’s a pastry chef who discovered that she’s allergic to both wheat and dairy. She made it her mission to make yummy recipes. This book accomplishes that. The layout and look and feel of the book are not great but I can get past that. Her desserts are what really jump out at me, all the other recipes, I feel like I could make gluten free on my own. It makes sense, since she’s a pastry chef!
While in Idaho, I made her chocolate cake with some modifications. She uses agave in her recipes and I don’t use agave anymore. I also made some other tweaks to make the ingredient list not as exotic and expensive. Though this cake is spendy-I won’t lie!
Gluten Free desserts don’t have to taste like ass-YAY!
Ingredients:
For Cake:
-3 cups oat flour (you can just take GF oats and process them in the food processor to make GF oat flour-it won’t get super fine but it bakes up really well)
-1/2 cup cocoa powder
-2 tsp baking soda
-2 tsp baking powder
-1 tsp salt
-1/2 cup canola oil
-3/4 cup pure maple syrup
-3/4 cup honey
-2 cups light coconut milk
-2 tsp apple cider vinegar
-1 tsp pure vanilla extract
Cake pan needed:1 9×12 or 2 8-inch rounds
For Frosting:
-12 ounces at least 72 % dark, dairy free chocolate (I found chocolate chips and it was the cheapest way to go BY FAR)
-1 can of whole coconut milk (not light)
-1/2 cup cocoa powder
*If you use super dark chocolate, add some honey or maple syrup to taste, to sweeten this up a bit.
Instructions:
-Preheat oven to 350*. Oil pan (1 9×13 or 2 8 inch rounds) and coat with oat flour, remove excess.
-Combine all dry ingredients and stir.
-Combine all wet ingredients, stir, and add to dry ingredients.
-Mix until just smooth. Do not over mix. The batter will appear VERY watery-have faith!
-Pour into cake pan(s) and bake for 40-50 minutes or until a toothpick comes out clean.
-Let cool. If using round pans, remove cake from pans and let cool on wire racks.
-Once cool, bring the coconut milk to a boil on the stove.
-Pour the hot coconut milk over the chocolate and cocoa powder.
-Mix until smooth (I just used a spatula).
-Pour over top of cake.
-ENJOY!
Yom! I give this cake a 4.5 out of 5 stars. Shaun and my brother-in-law LOVED this and gave it a 5. Here’s the rating system in case you’re new ;) The cake was devoured in about 3 days. It’s not too sweet and you’d never know it was missing gluten, dairy, or egg! If it were a little less crumbly and more dense, I’d give it a 5!
Category: Gluten Free, Recipes 14 comments »
I want to eat the entire thing! And I wouldn’t feel bad about it since it’s GF, egg & dairy free!
Why don’t you use agave anymore?
That looks delicious! What the scoop on coconut milk? It is starting to appear in some recipes that I’ve found lately. Also…I really, really, really, really think you need to write a cookbook and title it “Gluten Free desserts don’t have to taste like ass” … I think it would FLY off the shelves! 🙂
p.s. what up with agave?
You two have inspired me-I’m going to do a post about Agave tomorrow!
As for coconut milk-it’s higher in calories but has no trans fat or cholesterol. From http://www.thaifoodandtravel.com/ingredients/cocmilk.html:
“The principle fatty acid in coconut milk is lauric acid, which is the same fat found in abundance in mother’s milk and is known to promote normal brain development and contribute to healthy bones. It also has important anti-carcinogenic and anti-pathogenic properties and is less likely to cause weight gain than polyunsaturated oils.
The potent anti-viral, anti-fungal and anti-microbial effects of coconut oil have implicated it in the treatment of both AIDS and candida. “
I can’t wait to make this! I’m really curious to learn more about Agave.
umm I want cake now!!! And I hate cake!
Yum, it looks so delicious!!
Just curious, why did you stop eating agave? Do you have a post that explains it? p.s. honey is not vegan.
Christie-dang those bees! I always forget about honey! I’ll change the title as soon as I’m on my computer (on my phone now). As for agave-I’m posting my thoughts later today.
Yom! Cannot wait to make this…
FWIW, I priced the ingredients out, and in comparison, a GF chocolate cake mix was nearly $8. The cost of the ingredients you listed, about $20, but you can make 10 cakes.
Woot!
I’m craving your cake!!!!
Thanks SOOOOOO much for this awesome cake recipe! I have been able to make my 9 year old a cake for his birthday that meets his dietary restrictions. I was so worried that I wouldn’t be able to make anything that resembled a cake but this came out better than any regular cake I’ve ever made!
chels — if i don’t have coconut milk, can i sub with skim milk?
i made this tonight — it was a little bit too nutty for me, so i don’t think i ground the oats enough. i put regular jarred frosting on it, so that helped to make it a little sweeter (didn’t have time to make my own). what do you think of adding walnuts or something? i’m wondering if that would make it a little sweeter.
Best cake ever my girls loved it. I didn’t have enough oat flour and used 1/2 cup of almond flour. Super moist perfect it will be my new go to cake recipie.
I’m trying to find a cake recipe I can make for my daughter’s 2nd birthday. Unfortunately she has a lot of allergies and one of them is to oat. What other flour do you think I could use instead?