Eggless Gluten Free Chocolate Cake
Eggless
Gluten Free Chocolate Cake
I
remember when I first started to bake eggless cake it was not easy. We need to
know the actual texture of the cake mixture. The mixture must not be too thick.
It has to be runny mixture. If it’s too thick then the cake will be hard and
will not be moist. Then extra liquid needed. These recipes I’ve modify the
measurement. I hope you will success in baking this recipe. Texture is very
moist…
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Recipe from: Gluten Free on a Shoestring
Preheat oven: 170°C
Equipment: 9”bundt cake pan or 9” round/square cake pan (greased)
Ingredients for the cake
(A) Dry 420 g gluten free plain flour/all-purpose flour
1 ½ tsp. xanthan gum or call thickener agent (omit it if the gluten flour contains it)
40 g unsweetened cocoa powder200 g caster sugar
1 tsp. sea salt
2 tsp. baking soda
1 tsp. cinnamon powder
(B) Wet
175 g grape seed oil or sunflower oil
3 tbsp. apple cider vinegar or white vinegar
3 tsp. vanilla extract
3 cups brewed coffee or room temperature water (if the mixture is still thick, add a bit more water)
Chocolate Ganache (Glazing)
170 g semi-sweet dark chocolate (contains 60% cocoa)
45 g butter (cut to cubes)
2 tbsp. whipping cream
2 tbsp. brewed coffee (optional) or water
Method
1. Preheat oven.
2. Put all ingredients (A) in a large bowl. Mix well and keep aside.
3. In another bowl, add all the wet ingredients and whisk to well combine. Now add the dry ingredients spoon by spoon to the wet ingredients till all finish.
4. Give a quick stir again. If the mixture is too thick, add more water. The mixture should be glossy and soft looking mixture.
5. Pour the mixture into the prepare cake pan and bake at 170°C for about 45 minutes or when you insert a cake tester into the center of the cake and the edge comes out clean. Then remove from the oven and allow cooling in the pan for 10 minutes before inverting it out onto a wire rack to cool completely before glazing. While waiting prepare glazing.
6. Preparing ganache: Prepare a double boiler. Place butter and chopped chocolate into a small heat-safe bowl. Keep stirring until completely melted and smooth. Now, add the whipping cream and brewed coffee till well combined. Allow the ganache to sit till is no longer hot to touch. Pour the ganache over the top of the cooled cake. Allow to set at room temperature before slicing and serve.
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