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Make a gluten free sugar free dairy free (and yet still delicious) chocolate cake

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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)

 
 
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lainla1 year ago
I made this cake for the hubby's birthday. I mixed fresh blueberries into the batter, used fruit-sweetened blueberry jam for the "icing" and coated it with organic shredded coconut and fresh blueberries to decorate his birthday "number".

The recipe didn't mention a measurement for the vanilla so I used a 1/2 tsp. since that's similar to what I've seen in other recipes.

I used Xylitol to sweeten. Without the icing, I don't think it would have been sweet enough to serve alone, and we are used to eating less sweet food, less often, being fairly regimented in our intake of sugary treats. I'd like to try it again with the rice syrup to see if that amps the wow factor a little more pre-icing.

What I liked best about this recipe is it is fairly easy to make and doesn't have a million ingredients like many other gluten-free cakes require. It is the kind of treat you could make as often as you would brownies or cookies. The batter is super easy to mix...I prepared it all in the small saucepan I used to heat the butter which made cleanup easy. And with all the variants it does give a range of flavors and executions. I only had to buy a few extra ingredients to put it together which also simplified the effort involved. Thanks for sharing with us!
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startree (author)  lainla1 year ago
great to hear, thanks for the feedback! I've got another recipe for a berry cake but haven't done a full instructable for it yet, but here it is in case you wanted to try that:

Ingredients

1/3 cup rice bran oil
1/2 cup palm syrup or maple syrup or mix of the two
2 large eggs or 3 smaller ones - helps if they are really fresh!
1 tablespoon vanilla (alcohol free)

1 cup almond meal
1/3 cup brown rice flour
1/2 teaspoon baking powder
½ teaspoon bicarb soda
1/4 teaspoon salt

2/3 or up to a cup cup frozen blueberries or raspberries

Preheat oven to 180 degrees. This is a low enough heat not to dry your cake out inside, and high enough to get a nice crispness to the outside if you like that by leaving it in the oven an extra few minutes.

In a pan mix the oil and palm syrup/maple syrup, heating til it just moves a bit (doesn't have to boil) or place in a bowl and microwave for a minute. Cool, then add eggs and vanilla. Mix until shiny and smooth.

Cut together with a knife or fork, or if you have time, sift dry ingredients:

Add the flour mix to the batter. Mix well by stirring with a wooden spoon, til there are no lumps.

Add 3/4 cup (more or less to taste) of frozen (or fresh if you have them available) berries. My absolute favourite for this recipe is blueberries, and raspberries are a real treat too.

Pour into an greased lamington pan or muffin pan. Set oven timer for 18 minutes. While it's baking, lick the pan and spoon. This really is the best bit, but you can't just eat the whole cake batter without baking an actual cake. No, really, you can't. Trust me on this one.

Do not over bake. At 15 minutes check to see if it's getting done by gently touching the top with your finger, if it springs back, then insert a butter knife. If it comes out clean, or with a hint of moisture but no 'batter' then it's going to be cooked just right. If there is batter still on the knife, bake another 5 minutes before testing. You might see the edges slightly pulling away from pan.

Cool, then remove from the pan by slipping a flexible knife or spatula around the edges and underneath a little at a time. Turn onto a serving platter and eat. I find it will store in fridge for up to a week if I can restrain myself!

Yum! Thank you for taking a moment to share another recipe! You can't beat any cake that only takes 15 minutes to cook! Now that's instant gratification. .Especially if you're licking the spoon while it heats! ;)
I have a question. How do you find dairy-free unsweetened chocolate? Does EnjoyLife make it?
I bought SunSpire Fair Trade Organic Baking Bar 100% Cacao at my local Sprouts. Luckily, a lot of unsweetened chocolate bars designed for baking comes without sugar already added since that is included in the recipe itself. (That makes it a bit easier to find that some other ingredients.)
startree (author)  DorthyBlueBird2 years ago
I haven't found a dairy free unsweetened chocolate, I tend to use the stuff sweetened with stevia, xylitol, fructose, or when i feel like taking risks, artificial sweeteners.
is unsweetened DARK chocolate dairy free?
chuckr444 years ago
So, buckwheat is gluten free? That would be good to know. I've been GF since 1996 but haven't kept up with the research. I have a great GF hot fudge cake, but it's 50% sugar! It's still a treat though.
YES! Buckwheat is neither deer nor wheat! ;-) It's not even a grain, but a fruit, believe it or not. (Then again, so is sesame, go figure)

It grows on these bean-like vines with little white flowers.
startree (author) 3 years ago
Ivé recently experimented with substituting rice oil (a nice light tasting healthy oil) for the margarine/butter, and it works great. Been using 1/3 cup, but i think my next attempt will have 1/3 plus a tablespoon or two.

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.
This is FABULOUS. Thank you for sharing and I wanted to pass it on! I have shared the link and write up on www.wheatfreefamily.com. Your write up is well worth it for those struggling to not, as you put it, not DIE with out sugar and wheat!

Thank you!
startree (author)  WheatFreeFamily3 years ago
You are most welcome, so glad to hear you like it. All the best with your website too :)
tesla944 years ago
Love it! I've been gluten free for a while now and this is one of the better pastries that I've had.
startree (author)  tesla944 years ago
Glad to hear that & thanks for the feedback.
lightgetsin4 years ago
I tried it - yummo - it works! 

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 : ) 
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