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I've been off cane sugar for many years and recently had to stop eating wheat and dairy, so instead of just killing myself I adapted a one pan chocolate brownie recipe for this delicious, easy cake.
It won't be the fluffiest cake in the world, but then I'm not much of a fluffy cake baker even if I did use sugar and wheat flour and dairy. I'm more of a cross country cook really. This one does have eggs in it, although I'm aware there are egg replacement options for those poor souls unable to consume eggs.
The other nice thing about this recipe is it's so versatile, you can add several alternatives if you don't have all the ingredients, and it stops you getting bored with it.
Ingredients
1/2 cup Dairy free margarine (Nuttelex, there's also a new macadamia margarine, olive oil margarines etc) but if you can tolerate dairy then butter is fine
1/2 cup cocoa
4 squares sugar free chocolate or unsweetened chocolate
2/3 cup fructose or palm sugar or xylitol - I like a mix of palm sugar and xylitol, as there is less of a glycemic hit for my body to process . Alternatively, try a third of a cup plus a third of a cup of rice syrup, maple syrup or pear/apple juice concentrate - but if you use a syrup you can take out a tablespoon of the margarine as the syrup adds moisture. If you like a bit less sweetness, just cut the quantities down to taste.
2 eggs
1/3 cup buckwheat flour
1/3 cup brown rice flour (to lighten the buckwheat )
1/2 teaspoon gluten free baking powder
1/4 teaspoon salt
Optional extras
1/2 cup walnuts, pecans, coconut, blueberries, or anything else you like the taste of with chocolate cake.
A little note about the flour - buckwheat is a little heavy on its own; sometimes i've used coconut flour, but it's heavy too, which is why i mix in some rice flour - if you prefer you could use another lightening flour like corn flour, amaranth flour or potato flour. Alternately you could use one of the gluten free flour mixes on the market. As i'm also not able to eat potato (it's one of those nasty deadly nightshades that arthritics should avoid) many of the commercial mixes are out for me.
There a lot of information on the gluten free flours available on the web if you want to go looking.
(I've made a double batch here, so you'll see twice the ingredients listed above in the photos)
It won't be the fluffiest cake in the world, but then I'm not much of a fluffy cake baker even if I did use sugar and wheat flour and dairy. I'm more of a cross country cook really. This one does have eggs in it, although I'm aware there are egg replacement options for those poor souls unable to consume eggs.
The other nice thing about this recipe is it's so versatile, you can add several alternatives if you don't have all the ingredients, and it stops you getting bored with it.
Ingredients
1/2 cup Dairy free margarine (Nuttelex, there's also a new macadamia margarine, olive oil margarines etc) but if you can tolerate dairy then butter is fine
1/2 cup cocoa
4 squares sugar free chocolate or unsweetened chocolate
2/3 cup fructose or palm sugar or xylitol - I like a mix of palm sugar and xylitol, as there is less of a glycemic hit for my body to process . Alternatively, try a third of a cup plus a third of a cup of rice syrup, maple syrup or pear/apple juice concentrate - but if you use a syrup you can take out a tablespoon of the margarine as the syrup adds moisture. If you like a bit less sweetness, just cut the quantities down to taste.
2 eggs
1/3 cup buckwheat flour
1/3 cup brown rice flour (to lighten the buckwheat )
1/2 teaspoon gluten free baking powder
1/4 teaspoon salt
Optional extras
1/2 cup walnuts, pecans, coconut, blueberries, or anything else you like the taste of with chocolate cake.
A little note about the flour - buckwheat is a little heavy on its own; sometimes i've used coconut flour, but it's heavy too, which is why i mix in some rice flour - if you prefer you could use another lightening flour like corn flour, amaranth flour or potato flour. Alternately you could use one of the gluten free flour mixes on the market. As i'm also not able to eat potato (it's one of those nasty deadly nightshades that arthritics should avoid) many of the commercial mixes are out for me.
There a lot of information on the gluten free flours available on the web if you want to go looking.
(I've made a double batch here, so you'll see twice the ingredients listed above in the photos)
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Signing UpStep 1Prepare and assemble
First, preheat oven to 180 degrees celsius (or 350 F) so it's the right temperature when you put your cake in to cook. I have a fan forced oven but i used to make this in my regular oven and it just took a couple minute longer to cook.
Assemble your ingredients to make sure you have everything you need. I can't tell you how many times i've started making something only to find i have to run out to the shops to get eggs/margarine/baking powder. Not the most organized cook in the world here, hence the instructions...
I like to set up my recipe somewhere handy to read it as i go along. I got to the end of a cake baking expedition only to find the eggs sitting quietly by the sink. That cake didn't quite work out so well.
Very important: test your eggs to make sure they are fresh enough to cook with. Put them in a glass of water and see if they float. If they do throw them away being careful not to break them or you could have a very smelly kitchen. Rotten eggs fill up with hydrogen sulfide which causes them not only to be supremely odiferous, but to float, which is handy because you don't have to crack them to see if they will stink you out.
I like to prepare all my ingredients for the making stage to make it all go smoothly, but more often i just do things as i go along. So for this one i prepared the flours, and chopped the chocolate to be ready ahead.
Assemble your ingredients to make sure you have everything you need. I can't tell you how many times i've started making something only to find i have to run out to the shops to get eggs/margarine/baking powder. Not the most organized cook in the world here, hence the instructions...
I like to set up my recipe somewhere handy to read it as i go along. I got to the end of a cake baking expedition only to find the eggs sitting quietly by the sink. That cake didn't quite work out so well.
Very important: test your eggs to make sure they are fresh enough to cook with. Put them in a glass of water and see if they float. If they do throw them away being careful not to break them or you could have a very smelly kitchen. Rotten eggs fill up with hydrogen sulfide which causes them not only to be supremely odiferous, but to float, which is handy because you don't have to crack them to see if they will stink you out.
I like to prepare all my ingredients for the making stage to make it all go smoothly, but more often i just do things as i go along. So for this one i prepared the flours, and chopped the chocolate to be ready ahead.
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It grows on these bean-like vines with little white flowers.
I've decided the blueberries version is my favourite!
And for a slight variation, i put this batter in a slightly larger tin and overcook it 5 to 10 mins it's a tad crunchier, more like a slice. Anyway, it's a versatile recipe and resilient to changes.
Thank you!
The only downside is that you may be obliged to start a Gluten Free Choc Cake Recovery group in your area for people who become powerless over their urge to make more of this delicious hot choc goodie : )