Most of what inspired me to create this blog back in the day was to track what works and what doesn’t. When I look at a recipe and it looks familiar I often think, “does it look familiar because I tried it and loved it? Does it look familiar because I’ve tried it and hated it? Or does it look familiar because I meant to try it and haven’t yet?”
Chocolate cake. I see a million and two versions: some I have tried and succeeded and some I have tried and those recipes failed miserably. I went through the cadre of recipes on-line and in my books and decided I’d try one from Gluten Free Goddess. We loved it.
I am writing this one down because it was quite fool-proof, it was delicious and it made very little mess or dishes. I think next time I’d replace some of the sorghum with more cocoa powder just to make it a little more chocolatey for the chocolate lovers out there. It reminded me of my favorite dessert at summer camp: chocolate cake with white frosting. Remind me to tell you the story of “dutch cut” soon. Find the white frosting here.
I did change several things in the recipe and made it a sheet cake instead of a layer cake so here’s my take on Karina’s (aka Gluten Free Goddess) Gluten Free Chocolate Layer Cake. Note to self: make this for a crowd. Travels well, simple, good the next day, and it feeds a ton.
Gluten Free and Dairy Free Chocolate Sheet Cake
for a 9×13 very hefty cake
3 cups granulated cane sugar
1 1/2 cups sorghum flour
1 1/2 cups sweet white rice (glutinous) flour
1/2 cup white rice flour
1 cup potato starch
1 cup unsweetened cocoa powder
3 teaspoons guar gum
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
4 eggs, beaten
3 Tablespoons water
1/2 cup coconut oil, melted
2 tablespoons vanilla extract
2 cups almond milk (or other non-dairy substitute)
Preheat the oven to 350. Grease and lightly flour Combine all dry ingredients in a large bowl. Add all wet ingredients to dry ingredients and beat for 2-3 minutes. It will be thick and elastic-y.
Pour into the prepared pan and smooth it out with a spatula. Bake for 34-38 minutes. It is done with the top is firm and a toothpick comes out with crumbs or clean. Let cool completely before frosting.
Pingback: Vegan Vanilla Frosting | Salts Kitchen