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!
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
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
- 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).
- In a large bowl, whisk the flours, sugar, cacao powder, baking soda, xantham gum, salt.
- 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!
- Pour the wet ingredients into dry ingredients and combine. I started with hand beaters and finished with a spatula.
- Pour into greased cake pans. The batter is thick and kinda sticky just FYI.
- 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.
- Remove from oven and let cool for about 10 minutes. Then take the cakes out to cool completely on a wire rack.
- 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!
Read More at www.deliciousobsessions.com/2014/05/coconut-plantain-snickeroons/ © Delicious Obsessions
Read More at www.deliciousobsessions.com/2014/05/coconut-plantain-snickeroons/ © Delicious Obsessions
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 sugar that 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 THIS cake 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!
chocolate chips on the top.
and 
that I found at Costco.
, 
, and 
.
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.
cake 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!
What a beautiful cake!
Thank you Starlene!
This looks so good, Renee!! You have to tell me how they come out as cupcakes. 😉
Good call Jessica! I bet they would do fine! Yummy!
You just saved all the birthdays to come. Thank You SOOOOOO much!
Karen that makes my day 😉 Let me know how it turns out!
A WONDERFUL egg-free, beautiful cake! Just pinned it!
Thank you Megan!
I have been craving this cake! Love your recipe! BEAUTIFUL photos too. xo
I’m going to pretend it’s my birthday and make this for myself… 😉
Hehe 🙂 Awesome Raia!
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
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!
Disappointed no homemade cho ice cream…
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!
Hi Amy! I think you could plan on 18 for sure 🙂
thanks!
You’re welcome!
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!
So glad you enjoyed it Veronique! Happy birthday to your son as well!
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!