Grain and Gluten Free Chocolate Cake RecipeChocolate Cake Recipe #1This grain and gluten free chocolate cake recipe is also egg free, dairy free and cane sugar free. Can a cake be all these things and still taste great? This one does. It's also quick and easy to prepare. It is divinely moist and spongey. And it makes a great muffin mixture - just reduce the cooking time to about 15 minutes.
½ cup buckwheat flour ½ cup soy flour ¼ cup arrowroot ¼ cup coconut flour 1 teaspoon soda bicarbonate 3 tablespoons cocoa 1 tablespoon vinegar 6 tablespoons oil 1 tsp vanilla 4 heaped tablespoons honey 1 ¼ cup hot water Method Sift dry ingredients together. Stir honey into hot water and mix well. Allow to cool slightly. Add honey mixture and other ingredients to dry ingredients. Mix well. Pour into an 8-inch greased cake pan. Bake at 320°F (160°C) for 45 minutes. Note: If you need a soy free version, replace the soy flour with chickpea flour. It will change the texture slightly, but will still be delicious. Chocolate Cake Recipe #2A rich, dense, chocolate cake has never needed wheat or gluten to taste good. If anything, flour just hinders that decadent, chocolately, fudgey effect. That’s why, when it comes to this grain free and gluten free chocolate cake recipe, there is no sacrifice on taste or texture required. Sadly, the sacrifice to the waistline is still very much intact.
125g/4.5oz dark chocolate 100g/3.5oz unsalted butter 100g/3.5oz caster sugar 1 tbs brandy, Cointreau or orange juice 1 tbs prepared black coffee 100g/3.5oz almond meal 3 eggs, separated Method Preheat oven to 160°C/320°F. Grease an 18inch cake tin. Melt chocolate in a double saucepan over low heat. Add butter. Stir when melted and add sugar. Add brandy/Cointreau/orange juice, and coffee. Remove from heat and add almond meal. Let cool for a few minutes, then add egg yolks and stir. Beat egg whites until firm. Lighten chocolate mixture with a few spoonfuls of egg whites, then fold in the rest of the egg whites and spoon into prepared tin. Bake for 40 – 45 minutes. Cake will test a little gooey in the centre and crumbly on top. Cool completely in the tin.
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