Introduction
If you’re looking for a delicious dessert that caters to specific dietary needs, this eggless gluten-free chocolate cake recipe is perfect for you. Rich, moist, and utterly delightful, this cake can be enjoyed by everyone, regardless of dietary restrictions. It’s simple to make and requires minimal ingredients, making it an ideal choice for a quick treat or a special occasion.
Detailed Ingredients with measures
– Gluten-free all-purpose flour: 1 and ½ cups
– Unsweetened cocoa powder: ½ cup
– Baking powder: 1 teaspoon
– Baking soda: ½ teaspoon
– Salt: ¼ teaspoon
– Sugar: 1 cup
– Vegetable oil: ⅓ cup
– Unsweetened applesauce: ½ cup
– Non-dairy milk: 1 cup
– Vanilla extract: 2 teaspoons
Prep Time
Preparation for this cake is quick and easy, taking approximately 15 minutes to gather ingredients and mix everything together.
Cook Time, Total Time, Yield
Cook time for this chocolate cake is about 30-35 minutes. The total time from prep to serving is around 50 minutes to 1 hour. This recipe yields one 9-inch cake, perfect for sharing with friends and family. Enjoy this delightful treat anytime you crave something sweet and guilt-free!
Detailed Directions and Instructions
Preparation of the Cake Pan
– Preheat your oven to 180°C (350°F).
– Grease a round 8-inch cake pan with oil or butter and line the bottom with parchment paper for easy removal.
Mixing Dry Ingredients
– In a mixing bowl, combine gluten-free all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk together until well mixed.
Combining Wet Ingredients
– In another bowl, whisk together the sugar, yogurt, vegetable oil, and vanilla extract until smooth and creamy.
Mixing Wet and Dry Ingredients
– Gradually add the dry ingredients to the wet ingredients. Mix gently until just combined.
– Avoid overmixing to ensure a soft cake texture.
Incorporating Water
– Slowly pour in the warm water while gently folding the batter until fully combined. The batter will be thin, which is expected.
Baking the Cake
– Pour the batter into the prepared cake pan.
– Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cooling the Cake
– Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.
– Transfer the cake to a wire rack to cool completely.
Serving and Decoration
– Once cooled, the cake can be served as is or dusted with powdered sugar.
– Optionally, you can frost it with your favorite eggless frosting for added flavor.
Notes
Storage Suggestions
– Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Ingredient Substitutions
– You can substitute yogurt with buttermilk or applesauce for a different flavor profile.
– If you prefer a less sweet cake, reduce the sugar based on your taste.
Gluten-Free Flour Blend
– Ensure that your gluten-free flour blend contains xanthan gum or add it separately if your blend does not.
Test for Doneness
– Always check the cake a few minutes before the suggested baking time to prevent overbaking.
Serving Suggestions
– This cake pairs well with ice cream, fruits, or a drizzle of chocolate sauce.
