Corn-free / Dairy-free / Egg-free / Gluten-free / Nut-free / Oral Allergy Syndrome Safe / Peanut-free / Sesame-free
Note: Contains Soy
The story behind this recipe
Another thing that most of us with food allergies struggle with is dessert…
The majority of cakes and cookies are still made with gluten and/or nuts, and fruit tarts and pies are not always cooked long enough to be safe for people with oral allergy syndrome.
Picture yourself at a birthday party or your traditional Thanksgiving dinner…
Apple pie = gluten, dairy, eggs, fruit
Pecan pie = gluten, dairy, eggs, nuts
Pumpkin pie = gluten, dairy, eggs
Cheesecake = dairy, gluten (varies)
Chocolate cake = gluten, dairy, eggs, nuts (varies)
Fresh fruit pie = dairy, gluten, eggs, raw fruit
Cookies = dairy, gluten, eggs, nuts
Fruit salad = raw fruit
Do I really need to continue? Of course, not. You get it. It is a total NIGHTMARE!
So what do we do then? Well, we can either abstain and watch other people eat the celebratory cake or we can volunteer, ahead of time, to be in charge of bringing dessert to the party.
I am always up for the latter! Safer for me, and still safe and enjoyable for everyone else.
Now many people are concerned that allergy-friendly cakes are just plain boring and dull-tasting. And yes, I have found recipes online and tried gluten-free vegan desserts at restaurants that were just tasteless, but it does not have to be. You don’t have to sacrifice look and taste over safety!
A few tips for this recipe
This recipe makes a delicious moist slightly-bitter dark chocolate cake, which is why it is better spread with a sugary topping (whether fruit or icing) or served with a sweet drink. It holds it shape very well, even when cut in thinner slices, which I really appreciate especially when I am in charge of bringing dessert to someone else’s house. This also means that it is stackable, so you can use this recipe to make a 2-tier or 3-tier cake. In addition, it tastes great both warm and cold. I personally prefer it warm and have sometimes put my slice in the microwave for 15 seconds (too lazy and not enough cake to turn the oven on!). And finally, it gives you a very good excuse to use that squishy banana on your counter top and the leftover pumpkin puree from our vegan and gluten-free Pumpkin Chocolate Chip Cookies. No food waste!
So try it and let me know how it turned out for you, and which topping you used.
Our Favorite Chocolate Cake
- 1 cup chickpea flour
- 1 cup rice flour
- 3/4 cup coconut sugar
- 1 tsp baking soda gluten-free
- 1 tsp baking powder
- 1/2 cup pure cocoa
- 1 banana ripe and mashed
- 1/2 cup pumpkin puree
- 2 egg replacers (2 tbsp flaxseed meal with 6 tbsp water)
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp vanilla extract
- 1 cup soy milk
- Preheat your oven at 350F (180C).
- Mix all dry ingredients in a large mixing bowl.
- Mix all wet ingredients in a medium mixing bowl.
- Gradually add the wet mixture to your dry ingredients, mixing thoroughly.
- Pour the cake batter into a 9-inch nonstick baking pan.
- Bake for 35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- When cake has cooled down a bit, transfer it to a plate and spread it evenly with your favorite allergy-friendly dessert topping.