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Dairy Free Gluten Free Chocolate Cake
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This nut, egg, dairy and gluten free chocolate cake is the perfect birthday cake for kids and adults suffering from multiple food allergies.
Course
Dessert
Cuisine
American
Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Total Time
50
minutes
mins
Servings
6
slices cake
Calories
506
Author
Whitney Bond
Ingredients
1
cup
warm water
½
cup
unsweetened cocoa powder
1 ½
cups
Premium Gold Gluten Free Flour
1
cup
granulated sugar
¾
tsp
baking soda
½
tsp
salt
½
cup
olive oil
+ 1 tsp for brushing pan
1
tbsp
vanilla extract
2
tsp
distilled white vinegar
Chocolate Glaze
2
oz
dark chocolate
finely chopped – make sure the brand you use is dairy-free
½
cup
confectioners’ sugar
sifted
2
tbsp
water
Instructions
Preheat oven to 375°F.
Brush an 8-inch round cake pan with 1 tsp of olive oil.
Whisk water and cocoa together in a small bowl.
In a large bowl, combine the flour, sugar, baking soda and salt.
Make a well in the middle of the flour mixture and pour the cocoa mixture, olive oil and vanilla into the well.
Whisk until smooth, then add the vinegar.
Pour the batter into the oiled cake pan.
Bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
While the cake is baking, prepare the glaze.
Begin by melting the chocolate in a heatproof bowl set over a pan of simmering water.
Stir consistently until smooth.
In a medium bowl, whisk the confectioners sugar and water together.
Add the melted chocolate.
Once the cake has been removed from the oven and cooled for at least 20 minutes, spread the glaze over the top.
Nutrition
Calories:
506
kcal
|
Carbohydrates:
73
g
|
Protein:
5
g
|
Fat:
24
g
|
Saturated Fat:
5
g
|
Sodium:
357
mg
|
Potassium:
176
mg
|
Fiber:
6
g
|
Sugar:
46
g
|
Calcium:
36
mg
|
Iron:
3.3
mg