Grain-Free Chocolate Cake

8 months.  That is how long it took to get chocolate cake that I could feed both my family AND the “normal people” at my daughter’s birthday party.  8 months – my family ate a lot of cupcakes and didn’t complain about it even once.  Even less-than-awesome chocolate cupcakes are better than no chocolate cupcakes in the dead of winter.  Finally, with just a couple of weeks until the birthday party, I hit upon the right combination and when I made my best friend’s husband (aka my “normal people” guinea-pig) try it he said, “It tastes like chocolate cake, what is it supposed to taste like?”  Victory!!

This recipe is designed for a Bundt pan, but it can easily go into another pan or muffin tins.  It will make 24 cupcakes (I usually divide this recipe by three and only make 8 cupcakes at a time.)  The texture of the cake is much better if it stays at room temperature, putting it in the fridge makes it a little dense and firm.

Grain-Free Chocolate Cake

396 g all-purpose flour mix

1 ½ cups beet sugar

¾ cup cocoa

½ Tbsp baking soda

¾ tsp cream of tartar

¾ tsp salt

¾ tsp xanthan gum

2 cups water (lukewarm)

3 eggs, separated

½ Tbsp cider vinegar

¾ cup canola oil

½ Tbsp vanilla

Generously grease Bundt pan and dust with buckwheat flour.  Combine dry ingredients in a large mixing bowl and set aside.  Add wet ingredients (not including egg whites) to mixing bowl of Ninja (or food processor) with mixing blade attached.  Add dry ingredients to Ninja.  Pulse to incorporate all ingredients together, scrape down sides of bowl, and mix for 30 sec on dough setting.  In a medium mixing bowl, beat egg whites until stiff and fold into batter.  Pour batter into prepared pan.  Bake at 350 for 50 min.  Cover loosely with crumpled aluminum foil to prevent overbrowning.  Bake additional 10 minutes.  Remove from oven and allow to cool in pan ~5 minutes.  Invert onto cake plate and cool completely before frosting (do not refrigerate).

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