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Gluten Free Egg Free Chocolate Cake

My mom is a chocoholic so I made this cake for Mother's Day for her and the family to enjoy!

A rich, sweet, delicate cake with whipped cream frosting you and your guests will love. Perfect for a Spring or Summer celebration.

How to Make the Cake:

In a large bowl add flour, sugar, cocoa, baking powder, if you are using it, or add substitute later, baking soda, and salt. Whisk together.

Check out my article, The Stigma Around Different or Restricted Diets. People hear gluten free, egg free cake and they cringe without even trying it. Why? Hmmmmm.

Add milk, oil, eggs or applesauce substitute, vanilla and baking powder substitute if using it, into a bowl and mix well.

Add the liquid mixture to the dry ingredients. Mix on medium until mixture is wet. Reduce to low and very slowly add boiling water to the bowl. Once all the water is mixed in, increase to high and mix for about a minute. Add chocolate chips and mix gently with a spoon.

Brush olive oil on bottom and sides of pan. Pour batter into the prepared pan and spread evenly. Place into a 350 degree preheated oven and bake approximately 60 to 75 minutes or until a toothpick inserted in the middle comes out dry.

Remove from the oven and cool in pan for 10 to 15 minutes. Place onto a cooling rack to allow to cool completely. Once cake is completely cool, place it into the refrigerator uncovered and allow it to get very cold.

How to Make the Whipped Cream Chocolate Frosting:

I make my own powdered sugar as I can't find one without cornstarch in it. I place sugar into a grinder machine and pulse until it turns to powder. See above video.

Sift together the powdered sugar and unsweetened cocoa into a bowl.

Stir in the milk. It will be very thick, but that's ok. Cover the bowl with saran wrap and refrigerate for 30 minutes, or until cake is completely cold and ready for frosting.

For best results, you want everything to be very cold. Place the metal beaters into the refrigerator and allow them to get chilled.

Remove the start of frosting mixture from fridge. It may be hard, that's okay. Just mix it up with a spoon. Add drop of lemon juice. Using an electric mixer by hand or a KitchenAid, gradually mix the heavy cream into the chocolate mixture. Beaters should be on high. Be sure to scrape sides and bottom of bowl to blend everything together. Mix on high until stiff peaks form. Place frosting back into the fridge uncovered and allow to get very cold again.

Remove cold cake and cold frosting from refrigerator. You will need to work fast when frosting the cake. Frost cake as desired. Immediately place, covered, into refrigerator until ready to serve.

Serve and enjoy.


For the Cake:

2 cups gluten free flour - sifted

1/4 teaspoon xanthan gum - even if flour already contains it

2 cups sugar

3/4 cups unsweetened baking cocoa

2 teaspoons baking powder or substitute 1 teaspoon lemon juice and 1/2 teaspoon baking soda.

1 teaspoon baking soda

1 teaspoon salt

1 cup milk or vegan milk substitute of your choice

1/2 cup olive oil

2 eggs or substitute 1/2 cup unsweetened applesauce

2 teaspoons vanilla extract

1/2 cup gluten free chocolate chips - I like Enjoy Life brand

1 cup boiling water

For the Whipped Cream Chocolate Frosting:

1 cup powdered sugar - I make my own - see procedure above

1/2 cup unsweetened cocoa powder

drop of lemon juice

1/4 cup milk

2 cups heavy cream - very cold

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