Chocolate Cake & Cupcakes too!
A classic chocolate cake & cupcakes recipe that bakes like a regular cake; no special techniques needed to make it gf, dairy free, egg-free, soy-free and nut-free.
A birthday needs cake, chocolate cake to be specific and today we are making cake!
And travel cupcakes. You have to have road cupcakes for birthday cake emergencies.
This can be a dreaded time of the year, if you don’t have your gluten free baking game down.
What if you’ve never baked a cake without eggs or dairy before and you are used to just cake recipes that work like cake recipes?
Don’t get me wrong, I love a good chickpea or black bean brownie cake. It’s just sometimes you want things to be like you are used to them being.
A chocolate cake recipe that works just like a chocolate cake recipe should.
This is the recipe doubled. We needed cupcakes and a thin three layer cake.
You can get a single 8″ round cake or 6 cupcakes out of half this recipe.
Need frosting? We made a Vegan Caramel, Carob Frosting that stole the show!
Egg replacer, I used psyllium husks and water, it needs 5-10 minutes to set up before you can use it.
Vegan baking sticks are essential for this one. I use a brand called MELT. Vegan spreads tend to melt at room temperature and baking sticks seem to be more heat tolerant and allow the ‘butter’ to cream like the recipe calls for. It just works better.
We used the gluten free sweet flour blend.
Vanilla oat milk is our plant milk today, it is sweetened and I reduced the sugar by ¼ cup to adjust for it.
I used guar gum instead of xanthan gum. Xanthan gum is the heavier duty friend of guar gum. I prefer guar gum in baking unless it is bread baking, then it requires a more sturdy gum. If you have only xanthan gum, then please use a touch less.
- 8" round cake pan
- large bowl
- ½ cup cocoa powder
- ½ boiling water
- ½ cup vegan baking sticks
- 1 ¾ cup coconut sugar
- 2 egg - replaced with ½ tsp psyllium husks and ½ cup water
- 3 cups sweet flour blend, our recipe
- ½ tsp salt
- 2 tbsp baking powder
- 1 tsp guar gum, https://amzn.to/34Jebm0
- 1 cup vanilla oat milk
- 1 tbsp lemon juice
- 2 tsp vanilla
- Preheat oven to 350, prepare you baking pans or cupcake tins
- Mix cocoa powder and boiling water together with a whisk. Mix psyllium husks and water together with a whisk and let set up for 5-10 minutes
- Measure your milk and add lemon juice to it to curdle it, set aside to set up
- Whisk dry ingredients into a bowl and set aside.
- Cream your butter sticks and slowly add your sugar mixing thoroughly.
- Add the egg replacer.
- Alternately add dry ingredients and wet ingredients, starting and ending with dry, scraping bowl between additions and allowing to mix thoroughly between additions.
- Add cocoa/water mix and vanilla last, mixing until completely combined.
- Batter should be thick and can be portioned with an ice cream disher into baking cups.
- Bake cupcakes for 20-25 minutes or until they spring back when touched. Cakes take 30-35 minutes to fully bake, testing with a cake tester is also recommended.