Gluten Free and Eggless Chocolate Cake


This was my very first chocolate cake, made when I was 12. It’s such a simple chocolate cake, yet being so young, I remember what a hassle it was to make this. But it is easy to make. This cake was sold to a friend, for 40 dollars, and it was my first earning. Thus it is memorable. This is also a very moist cake, making it perfect to be turned into a gluten free version.

Chocolate cake from: “Piece of Cake” cookbook by Camilla V. Saulsbury
Chocolate frosting:

For the Chocolate Cake:
1 cup All Purpose Flour (I used gluten free flour)
1 cup granulated sugar
1/4 cup coca powder
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 egg (egg replacer)
1/2 cup vegetable oil
1/2 cup buttermilk
1/2 cup boiling water

Chocolate frosting:
1/4 cup butter
1/3 cup cocoa powder
1 1/2 confectioners sugar
2 1/2 tbsn milk
1/2 tsp vanilla extract

White chocolate, melted and poured into a pastry bag/ ziplock bag with one corner snipped off

For the chocolate cake:
Preheat the oven to 180°C.
Line with parchment paper or grease and flour a 9″ round cake pan.
In a bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt.
Add the egg replacer, oil and buttermilk to the flour mixture and stir until blended.
Gradually pour in the boiling water, stirring until blended (The batter will be very thin)
Pour it into the prepared pan and bake for 35 minutes, or until a toothpick inserted in the centre of the cake comes out with a few moist crumbs attached.
Let it cool before frosting.

For the chocolate frosting:
Melt the butter.
Add the cocoa powder.
Alternately stir in the confectioners sugar and milk, beating to spreading consistency.
Stir in the vanilla.

Frost the cake with the frosting.
Drizzle the melted white chocolate to decorate.

Makes a 9″ cake.