Gluten, Dairy & Egg-Free Chocolate Cake + Frosting Recipe
I made this cake on Friday for my son’s 11th birthday. It was absolutely delicious and you’d never know it was gluten, dairy and egg-free. It was super quick to make too since it’s all done in one bowl. It was so good…the whole family loved it and I hope you do too. Enjoy!
Hey, who took a bite out of my cake?
Gluten, Dairy & Egg-Free Chocolate Cake with Chocolate Frosting
Adapted from MixingBowl.com
3 cups gluten-free flour blend (see below…you can also use regular flour if you can have it)
2 cups sugar
2 cups cold water
2/3 cup vegetable oil
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
2 teaspoons white vinegar
1 teaspoon salt
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F. In a large bowl, combine all ingredients and beat with an electric mixer on medium to high speed until well combined. Pour into a greased 9x13x2 inch baking pan. Bake 30 minutes or until a toothpick inserted near the center comes out clean. Serve with frosting if desired or dust with confectioners’ sugar. Makes 12 servings.
Adapted from The Allergen-Free Baker’s Handbook
3/4 cup Earth Balance butter
Pinch of salt
2 1/4 cups confectioners’ sugar
3 tablespoons rice milk
1/2 teaspoon pure vanilla extract
1 cup dairy-free chocolate chips (I used Enjoy Life Foods brand)
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and salt on medium speed for about 2 minutes. Add the confectioners’ sugar in three batches, beating after each addition. Add the rice milk and vanilla. Beat until light and fluffy, about 5 minutes. Melt the chocolate chips in the microwave in a microwave safe bowl for a couple of minutes stirring frequently. Add melted chocolate to frosting and beat for another minute. Spread the frosting on cake.
If you’d like add gluten-free sprinkles (I used Let’s Do Sprinkelz) for decoration.
All Purpose GF Flour Mix
I mix this blend up in big batches and keep it in the fridge ready for when I need it. It subs beautifully cup for cup whenever a recipe calls for regular flour.
1 cup brown rice flour
1 1/4 cup white rice flour
1/4 cup potato starch
2/3 cup tapioca starch
3/4 cup sweet rice flour
1/3 cup cornstarch
2 tsp xantham gum