This is the cake I made for Nate's birthday. I used the recipe from my favorite allergy cookbook, The Super Allergy Girl Cookbook by Lisa Lundy. She has the recipe for Delicious Chocolate Cake posted on her site.
Delicious Chocolate Cake
This makes one great chocolate cake, and it is easy to mix up. This recipe does not work well with some flours like amaranth, sorghum and quinoa. For this recipe I would suggest the rice, tapioca, or potato flours and maybe even the garfava flour.
Preheat oven to 350°.
3 cups gluten-free flours (for example 1½ cups rice flour and 1½ cups tapioca flour)
2 cups white sugar
1 teaspoon salt
2 teaspoons baking soda
½ cup unsweetened cocoa powder
2½ teaspoons xanthan gum
¾ cup vegetable oil
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract
1¾ cups cold water
Combine all the dry ingredients in a large mixing bowl. Add liquid ingredients and mix well. Pour into a 9” x 13” ungreased baking pan. Bake for 30 to 40 minutes or until cake tests done with a toothpick or cake tester or if top bounces back if touched lightly with your finger. This cake freezes well. Promptly freeze any leftovers.
I made a few changes to suit our family:
Delicious Chocolate Cake
Preheat oven to 350°.
3 cups gluten-free flours (I used 1½ c rice flour, 1 c tapioca flour, and 1/2 c potato starch)
2 c sucanat
1 tsp sea salt
2 tsp baking soda
½ c unsweetened dark cocoa powder
(Since I had only dark cocoa powder on hand, I also added
1 1/2 tsp baking powder)
2½ tsp xanthan gum
¾ c expeller-pressed coconut oil (I know that Lisa is allergic to coconut, so she would never use this, but it works well for our family.)
2 Tbsp distilled white vinegar
2 tsp vanilla extract
2 c cold water
Combine all the dry ingredients in a large mixing bowl. Add liquid ingredients and mix well. Pour into a 9” x 13” ungreased baking pan. Bake for 30 to 40 minutes or until cake tests done with a toothpick or cake tester or if top bounces back if touched lightly with your finger. This cake freezes well. Promptly freeze any leftovers.
I frosted half of the cake with Chocolate Frosting and the other half with Cream Cheese Frosting. Both recipes are in Lisa's cookbook. I wanted to note that both of them have soy in them. We're not allergic to soy; we just like to limit it for health reasons.
Honestly, the cake is so moist that it would probably be good without frosting, or maybe just a sprinkling of powdered sugar.
We hadn't had any sugar at all for awhile, and Nick also got some of our favorite Stewart's Root Beer, so we all had quite a sugar rush afterwards!
