Thursday, May 6, 2010

Gluten Free, Vegan Chocolate Cake Recipe



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.
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41 comments:

  1. That looks so moist and decadent!

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  2. Thank you ladies! It is a moist and delicious cake!!

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  3. Even if it's more dense than an eggy cake, I can't imagine this is a bad thing. More dense oftentimes means more moist - and this baby looks moist! (I'm a picky cake person - I really don't like cakes if they're the least bit dry.)

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  4. Wow! This looks great! I'll have to try it next week. Thank you for all you do and for sharing your recipes with us. I greatly appreciate it.

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  5. Ughhh now I want a chocolate cake, I've been trying to watch my bread and sweets! Looks great!

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  6. Yum-o! This looks wonderful. I will have to wait a while to make this though as I currently have a pound cake in the oven and some birthday brownies waiting to go in. Too many sweets around here this weekend!

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  7. :) YUM! I love the 'in-action' shot of that cake, with the frosting just begging to be picked right up and gobbled!

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  8. What time is the party? OMG, this looks fantastic!

    Ellen
    www.Iamglutenfree.blogspot.com

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  9. Wow. I would like two pieces. (yes, this would mean more walking with Leslie, but I'm ok with that)

    Going to pass along to my gf/vegan cousin, thanks!

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  10. THANK YOU for this recipe...lately I've been on this vegan chocolate cupcake kick. I don't know what the deal is. But two days ago I made the Vegan Cupcakes Take Over The World recipe...yesterday I made the BabycakesNYC recipe...and todaaaaay I made these. These were undoubtedly the best, best, best. Definitely cannot tell they are vegan, and I'm really glad I added the chips, they add such a good richness. Going to rate this one 5 stars at Gluten Free Feed :) Thanks!

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  11. Hi Carrie, Have you tried any other flours with this recipe, I am allergic to wheat, eggs, rice and Yeast. Do you know of any good substitutes?

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  12. Tonya - you can substitute quinoa flour or millet flour for the brown rice flour and this cake shoud still be awesome!

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  13. how would this cake turn out when using agave syrup instead of regular sugar? it would be more liquid-y, right? what should i do to keep it in tact? i really want to try this marvelous-looking masterpiece!!

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  14. Rachel - I'd just use 1/2 cup agave nectar in place of the 3/4 cup of sugar. It shouldn't make a big difference in the outcome of the cake. Agave nectar is sweeter than sugar, so you don't need quite as much for baking! :-) Enjoy!! Let me know how it turns out!

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  15. This recipe looks fantastic. I have a couple of friends coming for a weekend. She's gluten-free and veggie and he's vegan, so this cake will be brilliant! I haven't got any of the flours, but I do have a gluten-free flour mix that contains these. Do you think I can sub the flours listed for the mix I already have?

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  16. Kinga - YES! I think if you just substitute flours in the same amount your cake will turn out just fine! :-) Let me know how it works for you!

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  17. Carrie,
    Just wanted to let you know that the gluten-free flour mix worked perfectly. My friends LOVED this cake and it disappeared very quickly. The vegan friend sent me a text later on to say that he was still thinking of that cake. Thanks so much for posting this recipe...it's very hard to find many gluten-free and vegan recipes that hit the spot. :)

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  18. Kinga - that is AWESOME! That really makes my day! Thanks so much for letting me know the recipe worked for you!! (((hugs!)))) So glad you were able to make your vegan & gluten free friends happy!

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  19. I just tried this recipe, and it didn't work for me -- though obviously it has for others. Can't figure out what the problem was. I baked it for the suggested time and it was still raw. Kept baking for another 15-20 minutes (checking every 5 minutes or so) but it was still raw and so at that point I gave up. I was using an oven thermometer and it was right at 350. I used an 8x8 square pan lined with parchment. I didn't make any substitutions, though I did use turbinado sugar vs. refined. I've done that with other stuff and it's always been fine, but maybe not here? I'm really perplexed.

    js

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  20. js - Thank you for your comment! I have had other people claim that they too had a "raw' cake... and I'm not sure what you mean -- did it cook through at all? I decided to make the cake again this morning because I was so curious.. I even used turbinado sugar to see if I could replicate what you are doing... the cake turned out fine. I stuck a toothpick in it after baking for 25 minutes and it came out clean. This cake does need to cool for about 20-30 minutes before serving because it's very delicate -- without the protein of an egg holding it together, the structure is not as strong as it would be otherwise... however... it turned out well and I'm not sure why your cake didn't set... did you use the xanthan gum??

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  21. What about the frosting?!?!?!?!?!

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    1. I'm not a frosting maker Megan! I use Pillsbury chocolate and vanilla frostings. They are gluten free, dairy free, and soy-protein free!

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  22. Wow, I used this recipe to make cupcakes today and my family could not get enough! They were so moist and delicious! This will definitely be a go-to recipe in my house!

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  23. Can this recipe be doubled for a two layer cake?

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  24. Tracy, Yes! You can absolutely double the recipe for a 2 layer or large sheet cake!

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  25. This cake was PERFECT!!!

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  26. Can an egg be used in this and if so would I have to eliminate some liquid? Gaile

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  27. Gaile - if you can eat eggs, I would recommend using this recipe instead, which is the original recipe: http://gingerlemongirl.blogspot.com/2008/03/2-everyday-cakes-gluten-free-casein.html

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    Replies
    1. Thank you, I found it.

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  28. First time baking gluten free & Vegan- is arrowroot flour the same as arrowroot starch? I just looked at my supplies and realized that what you call for in the recipe is not the same as what I bought.

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    1. Yes! Arrowroot starch and arrowroot flour are the same thing.

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  29. Do I need all those flour ingredients or can I just substitute arrowroot starch and sorghum flour for more rice flour?

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    1. You could probably use additional brown rice flour for the sorghum used in the recipe, but you will need to use a starch or the cake will be very dense.

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    2. Thanks, I appreciate it :)

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  30. This looks great! Can't wait to try it this week! However, couple of questions, do you think I could use hemp milk instead? We can't do rice or almond. Also...how you tried to make this in a bigger pan (doubled recipe)? I need to bring it with me on a long drive and want to use a bigger (rectangular) baking dish.

    Thanks!!

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    1. Vanessa -- YES! You can definitely use hemp milk in this recipe. My friend Clara who created the vegan version actually prefers to use hemp milk. And you can double the recipe and make it in a 9x13 pan! Let me know how it works for you! It should travel just fine!

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  31. We have a bingo! Made this recipe for my 16 year old's birthday. Loved it. Moist, yummy, no wierd after taste, just leaves you waiting for the next piece. We have made many cakes, and ordered gf, cakes, but this one, was truly great! Thank you for all the details and sharing your recipes. We used frosting from allergy free baking, that was awesome as well. Thanks again for all your efforts, what a blessing to others.

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  32. How would you go about making this in a vanilla version (minus the cocoa)?

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  33. These turned out very moist and yummy! A perfect basic chocolate cupcake! I only got 10 out of the batch, although I don;t make super small cupcakes (I filled to 3/4 full. I also subbed the sugar for 1/4 cup palm sugar, 1/3 xylitol. Thanks Carrie!!

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  34. It's in the oven and smells and looks amazing. When I checked it at 18 minutes it was definitely looking raw - completely jiggling in the middle, total liquid state. I left it in for the full 25 minutes and just checked it, decided to add 2 more minutes before taking it out. I can't wait to try it tonight! Thanks for this quick, easy recipe. I can already tell it's going to be delicious.

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Thank you for commenting on Gingerlemongirl.com. I appreciate your comments, ideas, stories, and feedback!

To send me recipes to try or for gluten free baking help, feel free to email me at gingerlemongirl (at) gmail (dot) com.

Sincerely,
Carrie

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