Dairy Free Gluten Free Chocolate Cake
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This nut, egg, dairy and gluten free chocolate cake is the perfect birthday cake for kids and adults suffering from multiple food allergies.
When your friends daughter is visiting on her 7th birthday and you’re a food blogger, you make her a cake!
When her little brother is allergic to nuts, eggs and dairy, you make her a very special cake that both her and “Bubba” can enjoy!
Flipping through my “Martha Stewart’s Cakes” cookbook to get ideas for my egg free, dairy free cake I saw this “Lighter Chocolate Cake” recipe.
I was given this cookbook at Martha Stewart Headquarters while in NYC on my book tour. I couldn’t wait to make something out of it and after I saw this “Lighter Chocolate Cake” recipe, I knew it was going to be perfect for this project!
In my version I also made the cake gluten free and swapped out canola oil for olive oil!
Dairy Free Gluten Free Chocolate Cake Ingredients
- 1 cup warm water
- ½ cup unsweetened cocoa powder
- 1 ½ cups Premium Gold Gluten Free Flour
- 1 cup granulated sugar
- ¾ tsp baking soda
- ½ tsp salt
- ½ cup olive oil (+ 1 tsp for brushing pan)
- 1 tbsp vanilla extract
- 2 tsp distilled white vinegar
Chocolate Glaze Ingredients
- 2 oz dark chocolate (finely chopped – make sure the brand you use is dairy-free)
- ½ cup confectioners’ sugar (sifted)
- 2 tbsp water
Preheat oven to 375°F.
Brush an 8-inch round cake pan with 1 tsp of olive oil.
Whisk water and cocoa together in a small bowl.
In a large bowl, combine the flour, sugar, baking soda and salt.
Make a well in the middle of the flour mixture and pour the cocoa mixture, oil and vanilla into the well.
Whisk until smooth, then add the vinegar.
Pour the batter into the oiled cake pan.
Bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
While the cake is baking, prepare the glaze.
Begin by melting the chocolate in a heatproof bowl set over a pan of simmering water. Stir consistently until smooth.
In a medium bowl, whisk the confectioners sugar and water together.
Add the melted chocolate.
Once the cake has been removed from the oven and cooled for at least 20 minutes, spread the glaze over the top.
Throw some sparkler candles on top and make a little girls day! No seriously, she loved it!
If she looks excited here, you should have seen her after a slice… or two! 🙂
My friend said it tastes like a “Texas Brownie Cake”. I’m not sure what that is, but I guess it’s delicious, because this cake sure is!
Dairy Free Gluten Free Chocolate Cake
Ingredients
- 1 cup warm water
- ½ cup unsweetened cocoa powder
- 1 ½ cups Premium Gold Gluten Free Flour
- 1 cup granulated sugar
- ¾ tsp baking soda
- ½ tsp salt
- ½ cup olive oil, + 1 tsp for brushing pan
- 1 tbsp vanilla extract
- 2 tsp distilled white vinegar
Chocolate Glaze
- 2 oz dark chocolate, finely chopped – make sure the brand you use is dairy-free
- ½ cup confectioners’ sugar, sifted
- 2 tbsp water
Instructions
- Preheat oven to 375°F.
- Brush an 8-inch round cake pan with 1 tsp of olive oil.
- Whisk water and cocoa together in a small bowl.
- In a large bowl, combine the flour, sugar, baking soda and salt.
- Make a well in the middle of the flour mixture and pour the cocoa mixture, olive oil and vanilla into the well.
- Whisk until smooth, then add the vinegar.
- Pour the batter into the oiled cake pan.
- Bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
- While the cake is baking, prepare the glaze.
- Begin by melting the chocolate in a heatproof bowl set over a pan of simmering water.
- Stir consistently until smooth.
- In a medium bowl, whisk the confectioners sugar and water together.
- Add the melted chocolate.
- Once the cake has been removed from the oven and cooled for at least 20 minutes, spread the glaze over the top.
Nutrition Facts
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