Nothing says “I Love You” like an egg free, gluten free double chocolate cake…
When my husband finds out that his birthday dinner is the new topic of discussion on my website (with pictures!) he will most likely not be thrilled. He prides himself on living a simple, private, quiet life. How in the heck did he end up marrying ME, you might ask, I can only speculate that it was my cooking. I am far from keeping fun things a secret and I never shrivel at the thought of a rip roaring night out. You might say I am his Yin, to his Yang…and that’s how we like it.
A few months ago, my husband was tested for allergies. He had not been feeling well and had narrowed it down to something in his diet. The results were astonishing and very absolute. He was allergic to cows milk and heavily allergic to eggs. Hm, I thought…good thing you are married to an organic chef. Besides the over abundance of freshly laid eggs from our hens that accumulate in our refrigerator now, there really was not alot to change. I substituted the things I could and we began to really read labels (I never looked for eggs on ingredients before!). This being his first birthday since his results, he was skeptical about what kind of cake he would be getting. I have to admit, I was too. Though he can tolerate wheat, my sister in law cannot, so it was my mission to bake a cake that everyone at the dinner table could eat and enjoy. Oh, did I mention that I detest baking? It’s been my dirty little secret for years, but now you know. If I’m going to find the easiest way to bake a delicious egg & gluten free cake, then this is the one I will always pick.
Below is the recipe – I completely cheated and used a gluten free cake mix – then, I added a few little extras – It was a hit.
Gluten & Egg Free Chocolate Cake
- 6 teaspoons Ener-g Egg replacer
- 1/2 cup water
- 2 bags Pamela’s Gluten Free Chocolate Cake Mix
- 1 tbls vanilla powder
- 1 cup coconut oil (melted)
- 1 cup almond milk
Pre-Heat your oven to 350 degrees.
This recipe makes two thick layers for a deep layer cake or a ton of cupcakes. Whatever you use, be sure you spray it with coconut oil or dust it with rice flour before you pour the batter in.
Mix together the egg replacer and water in a large bowl. Whip this until it starts to foam. Add in the coconut milk and oil and mix until blended. Add in the cake mix and vanilla powder. I like to hand blend. It will take about three minutes to get most of the lumps out. If you feel like the batter is too thick, then add a tablespoon of water at a time until it’s the consistency you want.
For a cake, bake for about 40-45 minutes or until a butter knife comes out almost clean. This cake does not get dry. It is super moist and almost has the feeling of a deep dark lava cake. For the frosting, I brought a tub of Earth Balance to room temperature, In a large bowl, I added the Earth Balance, 1 tbls of vanilla powder and three cups of organic powdered sugar. I blended this together and frosted it sparingly. Yes, there is alot of sugar, but when beautifully sweet moments are but few and far between, it seems appropriate to indulge.
Happy Birthday sweet husband. I love you.
~
