Everyone needs a trusted chocolate cake recipe up their sleeve, right? This one’s a winner because it ticks many allergy-friendly boxes – naturally free of dairy, gluten, nuts & eggs – which makes it perfect for sharing. Oh, and did I mention it’s easy to make, moist, delicious, versatile & chocolatey? AND the recipe translates well to cupcakes & baked doughnuts!
You’ll see that I’ve used a gluten free flour blend here. I usually make my own blends, but here I’ve chosen to use a pre-made packet from the supermarket, to make it super-easy for people who might want to whip up an allergy-free cake for friends and family. A regular bag of gluten free flour costs about $4-5 at my local.
If you’re wanting a healthier icing/frosting alternative, take a look at my Chocolate Sweet Potato Whip, as pictured on the full cake photos at the top & bottom of this post. Refined sugar free, it works well being spread or piped onto the cake.
Dry ingredients:
1.5 cups gluten free flour blend
¾ cup coconut sugar
1 tsp baking powder
½ tsp baking soda
1/3 cup cacao (or cocoa) powder
¼ tsp salt
Wet ingredients:
2 bananas
1 cup milk of choice (I use coconut or rice)
1/3 cup olive oil
1 Tbsp apple cider vinegar or white vinegar
1 tsp vanilla essence
Preheat the oven to 175C and lightly grease a cake tin with coconut or olive oil.
Grab a big mixing bowl and combine all the dry ingredients well, making sure there are no clumps or lumps of baking soda.
There are two options for the wet ingredients: I usually pop everything in a bullet (or blender) and whiz it until smooth. Otherwise, mash the bananas by hand and mix them well with the other wet ingredients in a separate mixing bowl.
Combine the wet/dry ingredients, mix well and pour into the greased cake tin.
Bake for 30-40 minutes. I usually check around the 30 minute mark, by popping a clean knife into the cake & checking if it comes out clean. Allow to cool before icing/frosting.
For muffins/cupcakes/doughnuts: prepare the batter as above, then divide evenly among muffin or doughnut tray/s. Baking time is 20-25 minutes, depending on size.
Leave a Reply