I think that most of us who eat grain free and dairy free can say that there just isn’t a cake recipe that comes close to the original thing. We try, and we have our grain free flour blends and our paleo cakes. But what about those of us who can’t have eggs either?
I got so tired of not being able to eat birthday cake that I went on a cake baking blitz this spring. And… I figured it out! A cake without any common allergens … safe for just about anyone to eat. And delicious.
I ended up making this cake recipe for Easter – which explains the robin’s egg blue decoration in the photo. But it’s really just a chocolate cake underneath.
This cake is approved by my two and a half year old, and is free from all the common allergens: Nuts, Eggs, Soy, Gluten, Dairy and Corn-Free.
This cake is really easy too – you basically dump all the ingredients into a bowl, mix, and pour into your pans.
I hope this cake brings your family some joy!
Ingredients:
- 1 ½ cups cassava flour
- 1 ½ cups paleo or gluten free flour blend (I used bob’s red mill gluten free flour 1 to 1)
- 1 cup organic cane sugar
- 1 cup coconut sugar
- 1 tsp sea salt
- 6 Tbs cocoa powder
- 2 tsp aluminum-free baking soda
- 3/4 cup coconut oil, melted and cooled
- 2 tsp pure vanilla extract
- 2 cups warm temperature water
- 2 Tbs apple cider vinegar
- For more rich flavor:
1 Tbs strong coffee (you can use instant coffee dissolved in water) (optional)
1/4 tsp ground ginger (optional)
Directions:
- Preheat oven to 375 degrees. Grease and flour two 9 inch round cake pans or one 13 x 9 inch pan.
- In a large mixing bowl, combine flours, sugars, salt, cocoa powder, baking soda, and ginger, stirring to mix well.
- Add melted and cooled coconut oil, vanilla, and warm water. Stir well to combine.
- Add coffee and apple cider vinegar, stirring well to make sure there are no lumps in the batter. The batter will foam up a bit as the baking soda reacts with the acid in the vinegar and the coffee. (If using instant coffee, dissolve the coffee into the warm water first, making sure it’s fully dissolved.)
- Pour batter into cake pans and bake at 375 degrees for about 25 minutes or until a toothpick inserted in the center comes out clean. (If you use a 13 x 9 inch pan rather than two cake pans, the cake might take a bit longer to bake through.)
