It took a great deal of restraint not to make another "trial" run of this cake tonight. I really think I could eat it for dinner.
My wonderful friend Clara started making a vegan version of my original gluten free Everyday Chocolate Cake for her husband's co-workers. She said the cake was always completely demolished by her husband's friends.
I decided to try the vegan version of the cake late last year when I was trying a vegan diet for a few months. Clara's right on the money... it's great veganized!
Who needs eggs to bake a good cake?
The cake is slightly more dense than a baked good made with eggs, but that just adds to the wonderful chocolately goodness of this gluten free cake.
I love being able to bake without eggs. Not only is it easier on your wallet and a very frugal option, it's also great to be able to get all your ingredients out of the pantry. It's also a great skill to be able to bake for people with multiple food allergies or for people who choose to follow a vegan or vegetarian diet!
Many thanks to Clara, of Six Food Intolerance Living for helping me learn how to remake my Everyday Chocolate Cake. You rock Clara girl!
Gluten Free, Vegan Chocolate Cake
(Free of gluten, soy, dairy/casein, & eggs)
Created by Carrie Forbes @ Gingerlemongirl.com
Adapted to be vegan by Clara Ogren, Six Food Intolerant Living
Printer-friendly recipe.
Dry Ingredients:
1/3 cup brown rice flour
1/3 cup arrowroot starch -or- tapioca starch
1/3 cup sorghum flour
1/4 cup unsweetened baking cocoa
1/2 teaspoon xanthan gum
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
Wet Ingredients:
3/4 cup rice milk -or- almond milk
1/4 cup canola oil -or- melted coconut oil
1/2 teaspoon vanilla
1/2 cup applesauce
Optional Add In's:
1/4 cup allergen free chocolate chips (Clara says the chocolate chips really MAKE this cake!)
Directions:
Preheat oven to 350 degrees. Spritz an 8" cake pan with non-stick cooking spray or grease with canola oil. Alternately you can line a cake pan with parchment paper to make sure the cake doesn't stick to the pan. In a large bowl whisk together all dry ingredients and set aside. In a smaller bowl blend together all wet ingredients. Mix wet ingredients into dry ingredients. Fold in chocolate chips. Pour batter into greased or parchment paper lined cake pan. Bake cake for 18-25 minutes. Test the cake for doneness with a toothpick or a butter knife. If the toothpick or knife comes out clean after being inserted in the middle of the cake, it's done. Make sure not to over bake. Allow the cake to cool before frosting with your favorite icing. This recipe also makes 12 regular sized cupcakes.
