And it's also a No-Fail cake--never had an issue with this one, and it's so moist and yummy that you won't hear any complaints from guests accustomed to gluten-y cakes. Enjoy!

No-Fuss Chocolate Cake—No Mixing Bowl, Either!
(Vegan, Gluten Free, Dairy Free, Egg-free, Contains Nuts)

The Moosewood Restaurant Cooks at Home features a recipe for "Six-Minute Chocolate Cake" that I've adapted to be gluten-free and without refined sugars. Don't bother to dirty a mixing bowl, this cake can be mixed right in your cake pan. (Unless you need to turn the cake out on a plate, like for a layer cake. In that case, mix in a bowl as usual and pour into a greased and floured pan) Great edible science project for kids, too, as you talk about how the vinegar reacts with the baking soda to make the cake rise.

Makes one 8-9" cake

Dry ingredients:
1 cup gluten-free all-purpose flour blend
1/2 cup almond meal
1/3 cup plus 1 tablespoon cocoa
1/2 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon salt

Wet ingredients:
3/4 cup agave nectar
1/2 cup canola or vegetable oil
7/8 cup water or coffee
2 teaspoons vanilla
1 teaspoon almond extract (optional)
2 tablespoons white vinegar

Preheat the oven to 375°.

1. In an ungreased cake pan (8" square or 9" round), mix all dry ingredients with a fork or small wisk.

2. Mix the wet ingredients in a 2-cup glass measure and then pour into the dry ingredients. Blend until smooth. Batter may appear a little too runny at first, but let it sit for a moment and it should thicken up. If not, add a couple of tablespoons of sorghum flour, one tablespoon at a time, until it has a cake batter consistency.

3. Add the vinegar and stir quickly. The vinegar and baking soda will react to create lighter swirls in the batter. Don't overmix, just incorporate the vinegar evenly into the batter.

4. Bake at 375° for about 25-30 minutes, until a knife inserted in the cake comes out clean.

We serve the cake unfrosted, but if you're feeling indulgent you can mix in chocolate chips and/or nuts to taste.

Other special diet recipes on my blog:
Oatmeal-to-Go Cookies (Gluten free, dairy free, egg free option)
Gluten-Free Drop Scones (Gluten free, with dairy free and egg free options)


Chris said...

Oh boy! Looks delicious!

David P. King said...

That sounds too delicious for my own good *copies recipe*.

I found your blog through WriteOnCon. You've got an awesome setup (and music) here! :)

Angelica R. Jackson said...

Welcome, David! And it is too delicious--but the truly dangerous part is how easy it is to make. It appears in my kitchen far more often than is good for me.

Bethany Wiggins said...

I must try this!

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