Some of my greatest ideas come in the later evening as I’m resting on the sofa watching tv, reading a book, or knitting. Last night was no exception. As we finished watching Top Chef Masters, I had an urge to make a cake. It’s grocery shopping time here and as a result, my frig and pantry are pretty bare so as I looked around at what I had, it hit me. An allergy friendly cake. Or to be more specific – a chocolate cake with none of the major allergens (or corn!) in it.
No eggs. No dairy. No soy. No corn. And of course, no gluten. Just dense chocolately goodness in a pan.
I remember making a crazy cake when I was a kid. You put flour, sugar, cocoa, baking soda in a cake pan and made 3 holes. One for water, another for oil, and the last for vinegar. As the oldest, I was given the first choice in cookbooks awhile back and I just so happened to have the one that had the Crazy Cake recipe in it. So I pulled that out and with just a few adjustments, created a simply DIVINE cake that in no way resembles anything allergy friendly. We’re talking just flat out all kinds of yum here.
It’s amazing how removing ingredients that one deems necessary can still result in a perfect dish. I’m not a professional chef and my knowledge of culinary science is quite limited and so it amazes me that you can create a cake without eggs. And a gluten-free cake at that. And yet this cake is moist and dense and has a nice crumb – you don’t even miss the eggs. Suffice to say, this has really rocked my baking world and I’m quite anxious to see how far down I can pare other recipes to their essentials and still come out with a perfect ending. I do so love experimenting in the kitchen!
For my frosting, I did use milk and standard powdered sugar but that’s simply because I had them and wanted some frosting on this dessert. However, if you’re corn or dairy intolerant, this is easily overcome. Corn-free powdered sugar can be found in places like Whole Foods and other major health food chains and for the milk, you can switch that out for coconut milk, rice milk, soy milk, etc.
This cake is every bit as delicious today as it was last night. I just served my hubby and nice giant slice and he was making sounds of delight the entire 2 minutes it took him to polish that off. I’m guessing that means he likes it. Ha!
Enough blabbering. On with the show!
Gluten-Free, Egg-Free, Dairy-Free, Soy-Free, Corn-Free Chocolate Cake perfect without frosting! but you know you want to frost it
3 cups gluten-free flour
2 cups white sugar
1 teaspoon salt
2 teaspoons baking soda
1/2 cup unsweetened cocoa powder
2/3 cup canola oil
3 tablespoons apple cider vinegar
1 tablespoon vanilla extract
2 cups cold water
Preheat oven to 350F.
Put all ingredients into mixing bowl and beat until smooth and no lumps remain. Consistency will be like a standard cake batter.
Pour into greased 13 x 9 pan OR 2 round cake pans. Bake 35-55 minutes or until top springs back when touched. (shorter for cake pans, longer for the 13×9)
Remove from oven and let cool, if you’re able, until room temp. Frost as desired.
3/4 cup palm shortening
4 cups powdered sugar
2 tsp vanilla
1 tsp peppermint extract, if desired
enough milk to make smooth and creamy
Beat shortening with sugar and flavorings and add milk until desired consistency. Beat additional 3-5 minutes or until super fluffy and smooth. Frost cake when cooled and dig in!