June 6, 2011 by Flora Dawn
My oldest daughter had an event to attend, and due to her multiple food allergies I knew we had to prepare “cake” ourselves. I decided cupcakes were the best choice, they are easy to make, eat, and transport. And who doesn’t love a good chocolate cupcake?
My husband, trying to be nice, suggested I not send too many. After all, how many people would choose, gluten-free, egg-free cupcakes over traditional sheet cake.
Well, it turns out at least a dozen. Yep, I sent a dozen cupcakes with my daughter, and all that remained in the dish were a few chocolate crumbs. One of the dads even came up to my daughter and told her they were better than regular gluten-filled cupcakes. Mission accomplished!
The truth is, it does actually take a bit more creativity and definitely more ingredients if you have food issues. But, the truth is, you can still make wonderful desserts. Desserts everyone will enjoy.
Did my first gluten-free, egg-free dessert turn out? No! But with some persistence I did come up with some successes. Successes I owe mostly to the vegan cookbook authors who have figured out a thing or two about cooking dairy/egg free.
I guess my point is, if you or your kids have gluten issues (or even multiple food issues), don’t give up or believe all you will ever be able to eat is grainy, crumbly, almost good foods. Because that isn’t true, you just have to find some good recipes. And the recipe I am sharing today, my friends, is a really good recipe!
You can use eggs or use the Greek Yogurt and applesauce combo to make them egg-free, but you could also use flaxseed meal and water. Egg-free or not, these are a great dessert that everyone will enjoy!
My youngest daughter likes to measure the ingredients and help pour the batter into the muffin tins; but my teenager can make these all by herself. They are really easy to prepare and a fun thing to make with the kids (or have the kids make all by themselves).
Easy Gluten Free Chocolate Cake
If you don’t have a stand mixer, the batter can be stirred by hand; but, it is probably too difficult for kids to stir by themselves.
- 1 cup white rice flour
- 1/2 cup cornstarch
- 1/4 cup sweet rice flour
- 1 cup unsweetened cocoa powder
- 2 cup granulated sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp xanthan gum
- 2 large eggs, at room temp (or 1/4 cup plain Greek yogurt + 1/4 cup applesauce)
- 1 cup milk, at room temp
- 1/2 cup vegetable or canola oil
- 2 tsp vanilla extract
- 1 cup very hot water
- Preheat oven to 350. Grease and generously sprinkle cocoa powder on two 8 or 9-inch baking pans or one 9×13 pan or 24 cup muffin pan (probably easier to just use liners for the cupcakes).
- In the bowl of a stand mixer, combine dry ingredients and blend on low.
- Add eggs (or replacement ingredients), milk, oil and vanilla and beat on medium speed for 2 minutes.
- Turn mixer to low speed and add hot water. Mix for 1 minute.
- Pour batter evenly into prepared pans. Bake 30-35 minutes for 8-9 inch pans, 45 minutes for a 9×13, and 18-20 minutes for cupcakes. A tester inserted into the middle should test clean.
- Remove pans from oven and let cool for 10 minutes before removing from pan. Turn out onto a cooling rack and allow to cool completely before frosting.