This is the chocolate cake I came up with today:
Gluten-Free, Soy-Free, Dairy-Free, Wheat-Free, Egg-Free, Nut-Free
Chocolate Cake
- 2 c. sugar
- 1/2 c. corn flour
- 1/2 c. buckwheat flour
- 1/2 c. millet flour
- 1/2 c. quinoa flour
- 1/2 c. coconut flour
- 1/2 c. sorghum flour
- 1 t. potato starch
- 1 t. xanthan gum
- 1/2 c. cocoa
- 1 t. salt
- 3 t. baking soda
- 2 t. vanilla
- 2 Tbsp. vinegar
- 2 1/4 c. water
- 1 c. oil
Mix all in bowl by hand; a whisk works well to get out lumps. Batter will be runny.
Pour into 9×13 pan; bake 30-40 minutes at 350.
I frosted it with icing made from butter (ok’d by doctor), powdered sugar, and vanilla coconut milk.
The verdict:
Texture is very good. The cake set up nicely and didn’t sink at all in the middle. This is quite a feat in my sometimes tempestuous oven. It is light and fluffy. The only thing a little different about the texture is that one of the flours is a little courser, so occasionally it seems as if there’s cornmeal in the cake.
Flavor has something strong about it, but I can’t pinpoint which flour makes it that way. With the frosting on, it’s less noticeable, but this isn’t the absolute-best-flavored chocolate cake you’ll ever have. Next time I’ll experiment with different flours, or perhaps put in more cocoa to mask this better.
Final verdict is from the kid for whom the cake was created. He’s licking the crumbs off his plate and just asked for a second piece. It gets a thumbs-up from the seven-year-old.
