Gluten-Free Chocolate Cake
For the full printable recipe, go to:
Since Valentine’s Day is coming up, a chocolate confection needs to be on the menu. This gorgeous gluten-free chocolate cake is also free of the top allergens: no nuts, dairy, eggs wheat, soy or corn. The cake is delightfully moist and very chocolaty.
It is a bit tricky to make a chocolate cake without using ingredients that either contain allergens or have the potential of containing allergens via cross-contact. Chocolate is difficult for anyone with an allergy to dairy, nuts or soy, as these ingredients are often in chocolate and/or the chocolate has come into contact with these ingredients in the factory. I have had very little luck in the past finding chocolate that I do not react to with my dairy allergy. Luckily I have never had trouble with cocoa, which is why I can make this chocolate cake without any trouble.
This cake is also vegan, meaning that I have excluded dairy and eggs from the ingredients, but don’t worry, the cake is delicious despite the lack of butter and eggs. I simply replaced the butter with oil and the eggs with applesauce, along with a couple extra teaspoons of baking powder. The wheat flour is replaced with two flours: brown rice flour and tapioca starch. I am always concerned with using ingredient that are too hard for people to find, but these flours should be easy to get a hold of.
You may be surprised that one of the trickiest ingredients to exclude from a cake is not gluten, butter or eggs, but corn. Icing sugar is half powdered sugar and half corn starch. Corn free icing sugar is not readily available at the grocery store, but you may be able to find some at a health food store. I decided to make a chocolate icing that did not necessitate searching for a corn-free icing sugar, because it is made from three easy to find ingredients: sugar, cocoa and coconut milk. The chocolate “icing” is the chocolate sauce I use to drizzle over my Gluten-Free Cream Puffs (Profiteroles), but chilled to a thick, spreadable consistency.
If you have an allergy to food coloring, you may want to make your cherry pie filling from scratch, as some store bought cherry pie filling brands contain red food coloring. I have included a recipe for homemade cherry sauce thickened with potato starch. If corn is not a problem for you, go ahead and thicken the sauce with cornstarch.
I’ll have one more chocolate recipe and cooking video for you all before Valentine’s Day, so that your sweet ones will have some sweet chocolate treats to enjoy.
Nicole
Flourless Moist Chocolate Cake / Gluten Free / No Flour
Flourless Chocolate Cake (pan size 38 x 26 cm or 15 x 10 in)
1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml
120g dark chocolate (1 cup)
30g unsalted butter (2 tbsp)
30ml milk (2 tbsp)
4 egg whites
a pinch of salt
50g sugar (4 tbsp)
4 egg yolks
1 tsp vanilla extract (5ml)
Bake at 170C for about 20 minutes
Chocolate Cream Filling
150g dak chocolate (1 cup + 2 tbsp chopped chocolate)
90g heavy cream (1/3 cup)
300g cold heavy cream (1 1/4 cup)
30g sugar (2.5 tbsp)
Cocoa Syrup
75ml hot water (1/3 cup)
1 tbsp cocoa powder (7g)
2 tbsp sugar (25g)
Mix to dissolve and let it cool down completely
Chocolate Glaze
50g cocoa powder (1/2 cup)
115g sugar (1/2 cup + 1 tbsp)
85ml water (1/3 cup)
85g heavy cream (1/3 cup)
1 tbsp gelatine powder (9g)
3 tbsp cold water to bloom gelatine (45ml)
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CHOCOLATE ROSE CAKE - NO EGGS, NO MAIDA | GLUTEN FREE RICH CHOCOLATE CAKE WITH ROSE BUTTERCREAM
Sundays are meant for baking and if you’re still wondering what to whip up in the kitchen today, I have an idea for you! Chocolate cake! And nope, this is not your regular chocolate cake, it’s made gluten free jowar flour instead of maida/ aata! I also love to layer and decorate this cake with a beautiful but very simple to make rose buttercream frosting! SO YUM!
You can also make with maida (all-purpose flour) or aata (whole wheat) flour.
This #GlutenFree #ChocolateCake that I make in my Morphy Richards 52RCSS OTG is rich, dark and delicious????
INGREDIENTS
1½ cups (181 gm) jowar flour
¾ cup (88 gm) cocoa powder
A pinch of salt
1 teaspoon (4 gm) baking powder
½ teaspoon (3 gm) baking soda
¾ cup (163 gm) vegetable oil
1½ cups (340 gm) caster sugar
½ cup (140 gm) yogurt
½ teaspoon (2.1 gm) vanilla extract
¾ cup (184 gm) milk
FROSTING
½ cup (113 gm) softened butter
1 cup (125 gm) icing sugar (sifted)
1tsp (4.5 gm) rose extract
2-3 drops of pink food colouring
If you love baking with a twist too, I have some exciting news! You can win prizes from @MorphyRichardsIndia exciting range of products. All you need to do-
1. Cook a recipe of your choice with an innovative twist.
2. Take an amazing original photo of your finished dish and upload the picture on your Facebook & Instagram handle tagging @MorphyRichardsIndia & @shivesh17 & use the hashtag #BakeWithATwist
3. Follow @MorphyRichardsIndia and @shivesh17
4. Make sure you mention your 'Twist' of the recipe in the caption.
5. Lastly, tag 3 of your friends to take the challenge.
#contestalert #MorphyRichards #BakeWithATwist
T&C apply* :
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How To Make Gluten Free Chocolate & Almond Cake With Paul Hollywood | Waitrose
Expert baker Paul Hollywood shows you how to make a chocolate cake so delicious, you wouldn't guess it's completely gluten free.
View the recipe here:
See the full recipe here |
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Gluten Free Birthday Cake/Eggless Gluten Free Cake/Gluten Free Recipes
Gluten Free Birthday Cake/Eggless Gluten Free Cake/Gluten Free Recipes
Healthy Eggless Oats Chocolate Cake | NO Maida, NO Sugar, NO oil, NO Condensed Milk, NO Jaggery
As we know one can never get enough of chocolate cakes, I for one see myself keep going back to a nice decadent chocolate cake most of the times. Here I bring to you a version for the folks who are health freaks but want a indulge from time to time.
Ingredients:
1/2 cup dates
1 + 1/4 cup hot milk
1 banana
1/2 tsp vanilla
1/4 cup ghee
1/2 tsp vanilla extract
1/2 cup wheat flour
1/2 cup oat flour
1/2 tsp baking powder
1/4 tsp baking soda
2 tbsp cocoa powder
2 tbsp water
handful roughly chopped almonds and walnuts
2 tbsp chocolate chips
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