Summer is my favorite season. It’s the time of year for sunset barbecues and dinners on the patio, and for strings of tiny Italian lights and flickering Moroccan lanterns. Summer plays the beautiful hostess of longer days and breezy nights, polka-dotted sundresses, and peals of joyful laughter coming from children playing in the backyard.
There’s no better time than summer to indulge in a sliver of chocolate cake, so rich in contrast to the simplicity of the gingham tablecloth and the mason jars overflowing with wildflowers. This cake is made without using wheat, corn, or dairy ingredients, yet it is unmistakably, deliciously, chocolate.
Chocolate Cake [Gluten-free, Wheat-free, Dairy-free, Corn-free]
Preheat oven to 350 F. In a glass bowl, whisk together the following dry ingredients –
1/2 cup white rice flour
1/2 cup tapioca starch or tapioca flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon corn-free baking powder
1/4 teaspoon non-iodized salt
Using an electric mixer, cream the following (about five minutes) in a separate large glass bowl –
2 tablespoons coconut oil
2 eggs
1 cup granulated beet sugar
When the oil, eggs and sugar are thoroughly creamed, blend in –
1/2 cup mashed organic banana
1/2 cup water (or dairy-free beverage of choice)
2 tablespoons cold strong brewed coffee
1 tablespoon Vegenaise
1 teaspoon grated organic orange peel (optional)
Add flour mixture by 1/2 cupful to the wet batter, stir until incorporated.
Pour into a greased 8″ loaf pan. (Note: Avoid non-stick pans, as they prevent gluten-free baked goods from rising properly.)
Bake for 40 minutes, or until top of cake is cracked. Cool completely before serving.
–
Image by Mykl Roventine on Flickr under a Creative Commons License
Gina Munsey
Gina was born in Mexico, but spent her early childhood years in Eastern Europe. She gained her Associate and Bachelor degrees from schools in California and Michigan, respectively, and was mostly recently employed in the Business Systems field in California. Diagnosed with a corn allergy in her early twenties, Gina has taken on the challenge of living corn-free -- as well as dairy, wheat, and gluten-free -- in a corn-saturated world. She currently lives in beautiful Northern California. Gina loves her husband, watering her plants, writing poetry and blog posts, creating collages, browsing art galleries, eliminating toxic chemicals, reading the Bible, doing laundry, reading cookbooks and substituting ingredients in recipes, collecting broken shells from the beach, repurposing everyday objects, and watching curtains dance over open windows. Follow her on Twitter @gmunsey.
3 Responses to Wheatless Wednesday: Chocolate Cake Fit for a Gluten-free Queen
Connect and Explore!
Proud Sponsor!
I don’t know if my friends are glutton free (I have not taken a bite out of them recently), but I am sure everyone would enjoy this healthy cake. A cake made specially for someones needs is the best kind of cake because more thought and consideration has been put into it, so it really means something to your guests.
It does indeed! No point in a chocolate cake that doesn’t taste good
It’s best (and moistest) the first day it’s baked, and gets a bit drier after that. Be sure not to overcook it, as that also dries it out.
With icecream…oh. my. word. Delicious.
Wow, this makes it easier when I have a dinner party and I invite my vegan and gluten free friends. Does this cake taste good?