Tuesday, 21 January 2014

Another Promised Recipe!

WOW - two posts in two days, and both recipes to boot!

However, no photos for this one :-(! 

I was going to include two birthday cakes I have made following this recipe in the past few months (it is my go-to no-fail always-comes-out cake)! But then realised that after my computer died, I still haven't had all my photos put back (they are safe and sound thankfully); have only got photos since October on here - and none of these include the chocolate cake! Hopefully, one day, when I get everything sorted - I may remember to edit this post and include some of the pics of the cake... maybe!

Anyway - this is for you Leonie; we spoke about it on instagram a wee while ago and I have finally got around to blogging the recipe as promised!

One Bowl Gluten-Free (and dairy-free) Chocolate Cake

1.5 c gluten-free flour
1/2 c cocoa
1 c sugar
1/2 tsp salt
2 tsp baking soda
1.5 tsp gum (I use xanthan)
5 tbsp cooking oil (I use olive)
1 tbsp vinegar (I use balsamic)
1 tsp vanilla ess
1 egg
1 c water

1) Mix all dry ingredients into a bowl

2) Add all liquid ingredients and mix well

3) Bake in greased 9inch cake tin (I have done it in square / rectangle and circle cake tins - 'tis all the same); at 180oC for 30-35 minutes.

Notes and Variations:

I have found using milk instead of water makes the cake moister for longer - I have used 'normal' light blue milk, and I have used chocolate soy milk; both have not changed the flavour of the actual cake.

I have changed from the oil to butter, and also used a dairy-free spread (Sunrise for those interested) in the past as well... still tend to come back to oil though, as it is easier and makes no difference to the final product.

Cider Vinegar might be sweeter than balsamic, but as it is only 1 tablespoon, I doubt it'll make much difference.

I recently tried it with 1/2c honey, instead of 1c sugar - didn't really work well, so would not recommend this... tasted slightly burnt, but was okay and everyone still ate it; however it was not as nice as normal.

My oven is such that it always takes 40 minutes to cook properly - so just start testing it at 30 minutes, but don't be surprised if it takes up to 40 minutes to be properly cooked!

This of course, can also be made with normal flour and no xanthan gum... no need for it to be either gluten-free nor dairy-free! It is a safe recipe to experiment with; so enjoy!


1 comment :

Maxine D said...

Sounds great, and very versatile - what I call a throw and hope recipe. Love and blessings
M