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!
Gluten, Dairy & Egg-Free Chocolate Cake with Chocolate Frosting
Cake adapted from MixingBowl.com
Frosting adapted from The Allergen-Free Baker’s Handbook
- 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
- ⅔ cup vegetable oil
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 2 teaspoons white vinegar
- 1 teaspoon salt
- 1 teaspoon pure vanilla extract
- For frosting:
- ¾ cup Earth Balance or Becel Vegan butter
- Pinch of salt
- 2¼ cups confectioners' sugar
- 3 tablespoons rice milk
- ½ teaspoon pure vanilla extract
- 1 cup dairy-free chocolate chips (I used Enjoy Life Foods brand)
- 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.
- To prepare frosting: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and salt on medium speed for about 1 to 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. If you find mixture too runny, add more confectioners' sugar.
- 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 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
**Batter will also make 24 cupcakes if you’d prefer. Bake for about 16-18 minutes. Delicious!!!