Occasional Treats

Chocolate Birthday Cake :: Gluten Free, Egg Free, Nut Free

May 5, 2014

Chocolate Birthday Cake :: Gluten Free, Egg Free, Nut Free
Three years ago last week, I gave birth to the brightest light of joy you will ever meet. Her name is Claire Joy to be exact, and she has lit up every room she has come into from that day forward. She came out sunny side up in 2 pushes flat, and she hasn’t stopped moving since. Her name means “clear, bright joy” and she exudes happiness with her whole being!

Chocolate Birthday Cake :: Gluten Free, Egg Free, Nut Free
This wee one asked for a chocolate cake for her birthday!

We are a gluten free house, and I have a nephew that is very allergic to eggs. It is so important to me that everyone be able to enjoy the party – and have happy tummies and behaviors afterward. It can take days, weeks, and, for some kids, literally months to recover from food sensitivity exposure. Sure the outward signs may clear up in day or so – but the internal gut inflammation takes time. It isn’t worth it for one party.

Getting a gluten free cake that is also egg free to RISE is quite a feat though! I am *not* much of a baker of desserts. We just don’t have them often enough for me to be good at it!

So off to Google I went and happened to find THIS recipe. I made a few ingredient swaps to avoid vegetable oils and processed milk. I also made my own flour blend, and I like using raw cacao powder vs cocoa. And I do like just making a classic buttercream frosting so I made my own frosting. I have to admit cake baking makes me so nervous! The cake turned out way better than I had expected – and absolutely zero sinking in the middle!

Chocolate Birthday Cake :: Gluten Free, Egg Free, Nut Free

YES those babes can have fun AND eat real food at the same time! Let me know if you give the cake a try!

PS! I do realize there is real sugar in the recipe. We have birthday cake at birthdays. It is not an everyday food – or an every month food for that matter. I don’t worry about sugar from a non GMO source for special occasions 🙂

Chocolate Birthday Cake :: Gluten Free, Egg Free, Nut Free

5.0 from 2 reviews
Chocolate Birthday Cake :: Gluten Free, Egg Free, Nut Free
Author: 
 
Ingredients
  • CHOCOLATE CAKE ::
  • 1 ½ cups white rice flour
  • 1 cup tapioca flour
  • ½ cup brown rice flour
  • 1¾ cups of organic pure cane sugar
  • ½ cup unsweetened cacao powder (Organic and raw preferable. If you prefer carob you can do an equal swap (1/2 cup). I would recommend a refridgerated carob if you can find it.)
  • 2 tsp of baking soda
  • 2 tsp of xanthan gum
  • 1 tsp of salt
  • 2 cups whole milk or coconut milk
  • ½ cup of olive oil
  • 2 TB of apple cider vinegar (do NOT leave this out! It reacts with the baking soda to help with cake rising!)
  • 1 tsp of vanilla
  • CHOCOLATE FROSTING ::
  • 1 cup softened butter
  • 3 cups organic powdered pure cane sugar
  • ½ cup cacao powder (Organic and raw preferable. If you prefer carob you can do an equal swap (1/2 cup). I would recommend a refridgerated carob if you can find it.)
  • 1 tsp vanilla extract
  • 3 TB whole raw milk or coconut milk
Instructions
  1. Butter two 9 inch cake pans and line the bottom of both with parchment paper. (I just trace the bottom of the pan on the paper and cut).
  2. In a large bowl, whisk the flours, sugar, cacao powder, baking soda, xantham gum, salt.
  3. In a medium bowl, blend the milk, oil, vanilla, and vinegar with hand beaters. Do NOT leave out the vinegar – I know it is a weird ingredient but it reacts with the baking soda to help with the rise!
  4. Pour the wet ingredients into dry ingredients and combine. I started with hand beaters and finished with a spatula.
  5. Pour into greased cake pans. The batter is thick and kinda sticky just FYI.
  6. Bake at 350 degrees for 30-35 minutes, or until a toothpick comes out clean. Check the cakes at the 25 minute mark though in case our ovens run differently.
  7. Remove from oven and let cool for about 10 minutes. Then take the cakes out to cool completely on a wire rack.
  8. Once the cakes are completely cooled you can make your frosting. Just put all the ingredients into a medium mixing bowl and beat with hand beaters until smooth. I sprinkled Enjoy Life chocolate chips on the top too!

I have linked to the products from my affiliate partners that I personally use and recommend. All funds earned go to help support the maintenance of this site and free content. Thank you! :)…

Read More at www.deliciousobsessions.com/2014/05/coconut-plantain-snickeroons/ © Delicious Obsessions

I have linked to the products from my affiliate partners that I personally use and recommend. All funds earned go to help support the maintenance of this site and free content. Thank you! :)…

Read More at www.deliciousobsessions.com/2014/05/coconut-plantain-snickeroons/ © Delicious Obsessions

I have linked to the products from my affiliate partners that I personally use and recommend. All funds earned go to help support the maintenance of this site and free content. Thank you! :)…

Read More at www.deliciousobsessions.com/2014/05/coconut-plantain-snickeroons/ © Delicious Obsessions

Product links in this section are from affiliate partners. There is no extra cost to you, and it helps maintain the site and provide free content to you! Know that I would never recommend a product that I wouldn’t use or feed my family!

Tips:

  • I realize xanthan gum is sort of the “undecided” good guy or bad guy in the real food world. It is virtually impossible to get gluten free cakes like this to rise without it however, and like I said about the sugar – it is a very very occasional treat we have at birthdays. I don’t worry about the few times per year that we have it.
  • I baked the cakes the morning before the party and frosted it the night before. You could absolutely make the cakes off even a couple days before. The frosting goes so fast you could even just frost it right before the party. It keeps well enough though too so you can do it a day or so in advance.
  • I absolutely think you can make this whole cake dairy free. The cake part is easily dairy free by just using coconut milk vs the whole milk. The frosting is the tough part since it is mostly butter. I did a quick search though and found THIS and think would work great!
  • I sprinkled THESE chocolate chips on the top.
  • I baked and frosted with organic pure cane sugar and pure cane powdered sugarthat I found at Costco.
  • Here is the white rice flour, tapioca flour, and brown rice flour.
  • I get raw cacao powder in the fridge section at our local health food store, but you can get it HERE too. If you prefer to use carob you can do an equal swap! Look in the refridgerated section at your health food store for carob.
  • I just got THIScake stand this year! I LOVE It! We do our own birthday baking so it is nice to have something pretty to display the cake on!

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40 Comments

  • Reply Starlene May 11, 2014 at 1:04 am

    What a beautiful cake!

  • Reply Jessica May 12, 2014 at 10:08 pm

    This looks so good, Renee!! You have to tell me how they come out as cupcakes. 😉

    • Reply Renee Kohley May 13, 2014 at 6:27 am

      Good call Jessica! I bet they would do fine! Yummy!

  • Reply karen May 14, 2014 at 1:08 pm

    You just saved all the birthdays to come. Thank You SOOOOOO much!

    • Reply Renee Kohley May 14, 2014 at 6:47 pm

      Karen that makes my day 😉 Let me know how it turns out!

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  • Reply Megan Stevens November 6, 2014 at 10:36 am

    A WONDERFUL egg-free, beautiful cake! Just pinned it!

  • Reply Emily @ Recipes to Nourish November 13, 2014 at 2:53 pm

    I have been craving this cake! Love your recipe! BEAUTIFUL photos too. xo

  • Reply Raia February 3, 2015 at 5:49 pm

    I’m going to pretend it’s my birthday and make this for myself… 😉

  • Reply monica February 5, 2015 at 1:54 am

    Will this frosting stand up to piping for decorating? would I use half a frosting recipe or a full recipe
    to frost 12 standard size cupcakes? thank you

    • Reply Renee Kohley February 5, 2015 at 6:23 am

      Hi Monica! Yes the frosting works great for piping! I think you could get away with half the frosting with the cupcakes unless you are mounding it on high with like a swirl piping fashion. Hope that helps!

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  • Reply Amy July 21, 2015 at 4:25 pm

    I am planning on making this for my daughters 2nd birthday, but want to make it into cupcakes. If you had to take a guess, how many cupcakes do you think this will make? Thanks!

    • Reply Renee Kohley July 21, 2015 at 7:47 pm

      Hi Amy! I think you could plan on 18 for sure 🙂

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  • Reply Veronique March 27, 2016 at 10:34 am

    I just made this chocolate cake for my son’s 5th birthday. It was delicious!!! I used coconut oil (same amount) and coconut milk and used just 1 cup of organic cane sugar. I was sweet enough for us. I used a different recipe for the frosting, but will definitly try this frosting sometime soon. All my family loved the cake! Thank you so much for this heatlthy recipe!

    • Reply Renee Kohley April 4, 2016 at 12:39 pm

      So glad you enjoyed it Veronique! Happy birthday to your son as well!

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  • Reply Amy July 22, 2016 at 10:06 am

    Just made these for the second year for my youngest. I like to make and freeze cupcakes for when we go to birthday parties and such. Also making again for her birthday party next weekend! They turn out great every time! Added some chocolate chips into the batter this time cause she asked for chocolate chip chocolate cupcakes 🙂 Thank you for making this allergy stuff SOOOOO much easier for me! I’d be lost without your recipes!

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