Gluten Free, Egg Free Chocolate Christmas Cake

Updated: Dec 13, 2021


It's not Christmas without at least one chocolate dessert. At least according to me!


This recipe is gluten, nuts, soy, corn and egg free.

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For the Chocolate Cake -

In a large bowl, combine SIFTED flour, sugar, cocoa powder, baking soda and salt. Blend well and set aside. (see video)

A fun video of our day in New York City at Christmas. Please visit my YouTube Channel, subscribe, hit the bell for notifications so you don't miss any new videos and give a thumbs up to the videos you like. Feel free to share and comment/ask questions. check out my category Life Stories and Inspiration.

In a separate bowl, combine the milk, oil, vanilla, applesauce and lemon. Combine well. (see video)

If you are going to do chocolate, what better than Gluten Free Homemade Crockpot Hot Chocolate to accompany your chocolate cake!

Pour the wet ingredients into the dry ingredients. Stir until well blended. (see video)

Brush your pan with olive oil. Pour batter into pan. Place into a preheated 350 degree oven. Bake approximately 25 to 30 minutes. When a toothpick inserted into the center comes out clean, it's done. (see video)

Remove from oven and an allow to cool about 10 to 15 minutes. Remove from pan and allow to cool completely on a wire rack.


Ingredients:

3 cups gluten-free measure for measure flour with xanthan gum

1 cup granulated sugar

6 tablespoons unsweetened cocoa powder

2 teaspoons baking soda

1 teaspoon salt

2 cups milk

1/2 cup olive oil

1 teaspoon vanilla

3 tablespoons apple sauce

1 tablespoon lemon


For the Frosting -


While the cakes are cooling, you can tend to making your frosting.

Place softened butter into a large bowl and beat until fluffy. (see video)

Add vanilla, cocoa powder, and powdered sugar. - TO SEE HOW I MAKE MY OWN POWDERED SUGAR, WATCH VIDEO.

Add the heavy cream very slowly as you mix on medium. Mix until all ingredients are combined and the frosting is smooth. (see video)


If you find the frosting too thick for your liking, add more heavy cream very little at a time.

Frost the cake once it is completely cooled. Refrigerate uncovered to allow the frosting to set. After about a half hour, cover. Keep refrigerated. (see video)

Serve and enjoy. This recipe is tried and tested by my mom, a huge chocoholic. She approved! That's good enough for me!


Ingredients:

4 tablespoons butter - softened

1 teaspoons vanilla

1/4 cup unsweetened cocoa powder

1 1/2 cups powdered sugar (I make my own as I can't find store bought that doesn't contain cornstarch

3/4 cup heavy cream


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