GLUTEN-FREE WACKY DEPRESSION ERA CHOCOLATE CAKE
Gluten-free and vegan chocolate cake. Ideally, let it sit a few hours before covering; cover well as it dries out more quickly than other traditional cakes. I don't know why, but it seems better a day or two after it's made, perhaps because it takes that long to set up.
Provided by David Stephen Ball-Romney
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h55m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan with cooking spray and dust with rice flour.
- Combine rice flour, brown sugar, salt, baking soda, and cocoa powder in a food processor; pulse until well mixed. Mix in olive oil. Pour in garbanzo beans with liquid; puree until smooth. Blend in water gradually. Mix in vinegar; batter will be thin. Pour batter into the prepared baking pan.
- Bake in the preheated oven until edges pull away from the pan, 45 to 50 minutes. Cool for 1 hour before serving, otherwise it will be crumbly.
Nutrition Facts : Calories 356.7 calories, Carbohydrate 59.7 g, Fat 13.2 g, Fiber 3.1 g, Protein 3.3 g, SaturatedFat 2.1 g, Sodium 472.9 mg, Sugar 35.7 g
BEST GLUTEN-FREE CHOCOLATE CAKE
This gluten-free chocolate cake is a yummy treat that everyone can enjoy. Sometimes I stir in gluten-free chocolate chips or chopped nuts for variety. -Nichele McCague, Poway, California
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan, using 3 tablespoons gluten-free flour., In a large bowl, whisk the remaining 2 cups flour and next 9 ingredients. In another bowl, combine water, almond milk, oil and vanilla until well blended. Gradually beat flour mixture into milk mixture., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 15 minutes before removing to wire rack to cool completely. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 310 calories, Fat 17g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 339mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 4g fiber), Protein 3g protein.
GLUTEN-FREE CHOCOLATE TEA CAKE
Olive oil and almonds keep it moist. Eggs keep it together. Chocolate and sugar keep it delicious. Who's missing gluten now?
Provided by Chris Morocco
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F. Lightly coat a 8 1/2 x 4 1/2" loaf pan with nonstick spray. Pulse cocoa powder and 1 cup almonds in a food processor until very finely ground, about 1 minute.
- Microwave chocolate and 1/4 cup water in a microwave-safe bowl in 15-second intervals (or heat in a heatproof bowl set over a saucepan of simmering water), stirring occasionally, until melted. Whisk in oil and salt, then almond mixture and half of granulated sugar, then egg yolks.
- Using an electric mixer on high speed, beat egg whites and cream of tartar until frothy. With motor running, gradually add remaining granulated sugar; beat egg whites to firm peaks.
- Gently fold egg whites into chocolate mixture in 2 additions, folding just until incorporated each time. Scrape batter into prepared pan; top with chopped almonds and raw sugar. Bake cake until top is firm when gently pressed and a toothpick inserted into the center comes out with a few moist crumbs attached, 50-60 minutes. Transfer to a wire rack and let cake cool in pan 15 minutes. Turn out onto rack and let cool completely.
- Do ahead
- Cake can be baked 4 days ahead. Store tightly wrapped at room temperature.
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