Delicious Chocolate Cake -- Gluten Free, Sugar Free, Egg Free
This has made a great birthday cake. We used the store-bought sugar free chocolate frosting.
Melt over low heat in a small saucepan and set aside:
3 "squares" (ounces) unsweetened baking chocolate -- Hershey's or Ghiradelli's preferred
Combine in a bowl and set aside:
1 1/4 cups flour mixture
1/2 cup tapioca flour
1 teaspoon baking soda
1/2 teaspoon salt
(1 packet Knox gelatin, optional)
In a mixing bowl with an electric mixer, beat until light:
1/2 cup butter (or other fat that is tolerated)
Add:
1/2 cup Stevia in the Raw measureable
1/2 cup fructose
1/2 cup dextrose
1 teaspoon vanilla
2 tablespoons ground flax seed mixed with 1/3 cup water
1/2 cup applesauce
Add the dry ingredients from above alternately with
1 cup cold water
Pour batter into a 9"x13"x2" cake pan that has been sprayed with cooking oil spray. Bake at 350F for about 25 minutes. Cool completely and frost.
JAMSGems4U My name is Sharron Long. I'm an author with 3 published cookbooks, a home schooling mom and a house parent at a Christian youth ranch. I'm interested in health and family related things. I write mostly recipes for folks with allergies. We've gone through various stages, so you'll have to check the individual recipe for what it covers. Check back often because I'm constantly adding to my recipes here! All recipes are cSharron Long and Adams Media.
Showing posts with label Chocolate cake. Show all posts
Showing posts with label Chocolate cake. Show all posts
Tuesday, May 29, 2012
Tuesday, June 22, 2010
Allergy-friendly Chocolate Cake Recipe with Coconut Pecan Frosting
I had to come up with a wheat, dairy, egg, soy and sugar free cake for my daughter's birthday. This is what I did -- and it's really good, too!
Allergy-friendly Chocolate Cake Recipe
2 cups "flour" (I used a combination of barley flour, corn meal, ground flax seeds and tapioca flour)
1 1/4 teaspoons baking soda
1/2 teaspoon salt
6 tablespoons cocoa powder
3/4 cup lard or coconut oil
1 cup honey or corn syrup
18 packets of Truvia
(or 1 3/4 cup total sugar sweetness equivalent of other sweeteners you tolerate)
1 teaspoon vanilla
2 tablespoons ground flaxseed
added to 6 tablespoons water, allowed to rest 5 minutes
1 1/4 cups cold water
Grease a 9"x13"x2" baking pan. Pre-heat the oven to 350.
Combine the dry ingredients in a bowl and set them aside. In a mixing bowl with an electric mixer on medium speed, or by hand, beat the fat until it is smoother. Mix together the fat and sweeteners and beat them until they are creamy. Add the vanilla and beat it well. Add the flax and water, continuing to beat, then add the water and beat it until it is smooth. By hand, add the dry ingredients, and mix until they are just combined. Pour the batter into the prepared pan and bake the cake for about 25 minutes or until a toothpick inserted off-center comes out clean. Cool the cake completely before attempting to frost it.
I have made this twice now and the first time I frosted it with a coconut pecan frosting. The second time, I used a can of sugar-free cherry pie filling. Both were yummy. Warning: This cake is extremely difficult to frost and cut! It is yummy, though.
Sugar-free and Dairy-free Coconut Pecan Frosting
1 tablespoon ground flax seed
+ 3 tablespoons water combined and allowed to rest a few minutes
2/3 cup corn syrup or honey
2/3 cup coconut palm sugar
(or 2/3 cup sugar sweetness equivalent)
1/4 cup coconut oil or lard
dash salt
1 1/3 cup unsweetened flaked coconut
1/2 cup chopped pecans (or walnuts)
Add the corn syrup, palm sugar and flax seed mixture to a medium sized sauce pan over medium heat. Add the oil and salt. Cook and stir the mixture, breaking up the palm sugar as you cook it, until it is thickened and bubbly, about 12 minutes. Add the coconut and nuts, stirring well. Cool the frosting thoroughly before frosting the cake.
cSharron Long and Adams Media Corp. all rights reserved
Allergy-friendly Chocolate Cake Recipe
2 cups "flour" (I used a combination of barley flour, corn meal, ground flax seeds and tapioca flour)
1 1/4 teaspoons baking soda
1/2 teaspoon salt
6 tablespoons cocoa powder
3/4 cup lard or coconut oil
1 cup honey or corn syrup
18 packets of Truvia
(or 1 3/4 cup total sugar sweetness equivalent of other sweeteners you tolerate)1 teaspoon vanilla
2 tablespoons ground flaxseed
added to 6 tablespoons water, allowed to rest 5 minutes1 1/4 cups cold water
Grease a 9"x13"x2" baking pan. Pre-heat the oven to 350.
Combine the dry ingredients in a bowl and set them aside. In a mixing bowl with an electric mixer on medium speed, or by hand, beat the fat until it is smoother. Mix together the fat and sweeteners and beat them until they are creamy. Add the vanilla and beat it well. Add the flax and water, continuing to beat, then add the water and beat it until it is smooth. By hand, add the dry ingredients, and mix until they are just combined. Pour the batter into the prepared pan and bake the cake for about 25 minutes or until a toothpick inserted off-center comes out clean. Cool the cake completely before attempting to frost it.
I have made this twice now and the first time I frosted it with a coconut pecan frosting. The second time, I used a can of sugar-free cherry pie filling. Both were yummy. Warning: This cake is extremely difficult to frost and cut! It is yummy, though.
Sugar-free and Dairy-free Coconut Pecan Frosting
1 tablespoon ground flax seed
+ 3 tablespoons water combined and allowed to rest a few minutes2/3 cup corn syrup or honey
2/3 cup coconut palm sugar
(or 2/3 cup sugar sweetness equivalent)1/4 cup coconut oil
or larddash salt
1 1/3 cup unsweetened flaked coconut
1/2 cup chopped pecans (or walnuts)
Add the corn syrup, palm sugar and flax seed mixture to a medium sized sauce pan over medium heat. Add the oil and salt. Cook and stir the mixture, breaking up the palm sugar as you cook it, until it is thickened and bubbly, about 12 minutes. Add the coconut and nuts, stirring well. Cool the frosting thoroughly before frosting the cake.
cSharron Long and Adams Media Corp. all rights reserved
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