So in honor of Mother's Day I thought I'd post an additional recipe this week just in case anyone out there wanted to bake up something sweet for their gluten free, dairy free and/or vegan mom (or for yourself even....I won't tell anyone).
This chocolate cake is my all time favorite cake. I don't know if it's the pure cocoa powder that I use or the creamy decadent frosting that makes it so special. Or it could be that I just LOVE chocolate. The best part (at least in my opinion) about this cake is that it's really not that bad for you healthwise. I use brown rice and quinoa flours and I really try not to overuse sugar in whatever form. So not only is it deliciously decadent but it's guilt free too! It doesn't get any better than that for a Mother's Day treat!
There are specific brands of ingredients mentioned below that I find are the absolute best (and must haves) for gluten and dairy free baking. Other brands may result in a different taste, texture and density. I shop for most of my ingredients on Amazon.com since these are not commonly found in local stores.
CHOCOLATE CAKE: (gluten free, dairy free, vegan)
1 cup (115g) tapioca flour
1/3 cup (30g) quinoa flour
3/4 cup (50g) pure cocoa powder, sifted
3/4 cup + 1 Tablespoon (95g) brown rice flour (Authentic Foods brand)
1/4 teaspoon salt
1 1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
3/4 teaspoon baking powder
6 Tablespoons (94g) vegetable shortening, melted (Earth Balance brand)
3/4 cup (125g) light brown sugar
1 cup (225g) applesauce
3/4 cup (150g) maple syrup
1/3 cup + 1 Tablespoon (85g) coconut milk (Native Forest brand)
1 teaspoon apple cider vinegar
Makes 18 cupcakes
Preheat oven to 375 degrees. Line two twelve count cupcake tins with 18 cupcake liners.
Melt the vegetable shortening in the microwave for about 30 seconds. Using a stand mixer or hand held mixer combine the melted vegetable shortening, light brown sugar, applesauce, maple syrup, coconut milk and apple cider vinegar. In a separate bowl combine and whisk the tapioca flour, quinoa flour, cocoa powder (sifted first), brown rice flour, salt, baking soda, xanthan gum and baking powder. Add the dry ingredients to the wet in two parts. Mix on low until all the dry ingredients have been combined with the wet, then scrape down the sides of the bowl. Mix on high for 30 seconds or until all the ingredients are fully incorporated. Evenly scoop batter into lined cupcake tins. An ice cream scoop works for this.
Place in the oven on middle rack and bake for 16-18 minutes. Then test the centers of the cupcakes with a dry toothpick. If it comes out clean they are done, if not then bake for another 2 minutes. Repeat this until the toothpick comes out clean. Once baked remove the cupcakes from the tins and place onto a cooling rack.
Once cooled frost and enjoy!
For the vanilla frosting recipe and for instructions on how to bake a double layer round cake see my red velvet recipe.
CHOCOLATE FROSTING: (gluten free, dairy free, vegan)
1/2 cup + 1 Tablespoon (105g) vegetable shortening (Spectrum brand palm shortening)
1/4 teaspoon salt
3/4 cup + 1/3 cup (75g) pure cocoa powder
1/2 cup (108g) coconut milk (Native Forest brand)
3 cups + 1 Tablespoon (315g) powdered sugar, sifted (use organic for vegan)
Combine the salt and coconut milk in a small bowl and set aside. Sift the powdered sugar using a sifter or with the blunt end of a butter knife through a strainer. Do the same for the cocoa powder and mix with the powdered sugar. Place all of the vegetable shortening in a large mixing bowl. Using a stand mixer or hand held mixer (or the old fashioned way--by hand), mix on low and slowly add half of the wet ingredients. Then slowly add the combined cocoa powder and sugar one scoop at a time. Expect a mess as the cocoa powder and sugar tend to take flight! Use the cover guard if using a Kitchenaid mixer. Continue to slowly add all the ingredients while mixing on low, scraping down the sides of the bowl as needed. Mix on low until the frosting is smooth.
Questions? Comments? I'd love to hear from you...