Gluten Free and Eggless Moist Chocolate Cake


This is the best chocolate cake I’ve made, and possibly the best one I’ve tasted as well. My brother certainly loved it, and why not? This cake’s moist, fudgy and straight up decadent. Top that with a luscious, rich ganache, you get a scrumptious dessert. Enjoy!

Makes 1 9″ round cake

Cake recipe adapted from:’S-PERFECTLY-CHOCOLATE-Chocolate-Cake

For the chocolate cake:
7/8 cup gluten free all purpose flour
3/8 cup cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup vegetable oil
1/2 cup milk
1 teaspoon vanilla extract
Egg free equivalent of 1 egg
1/2 cup boiling water

For the ganache:
1-1/3 cup chocolate chips (I used semi sweet)
1/3 cup heavy cream

For the chocolate cake:
Preheat your oven to 180°C, and line and grease a 9″ round cake pan.

Sift the flour, cocoa powder, baking powder, baking soda and salt into a bowl, and whisk well.

In a separate bowl, combine the sugar, vegetable oil, milk, vanilla extract and egg replacer, and mix with an electric mixer (though an immersion blender is the best for this).

Add the flour mixture in 3 installments, mixing well between each addition. Stir in the boiling water (The batter will be rather thin at this point).

Pour into your pan, and bake for 27 minutes.

Let it cool completely before topping with ganache.

For the ganache:
Place your chocolate chips in a medium bowl.

Heat the cream over medium high heat in a small saucepan, stirring continuously, until simmering.

Pour the cream onto the chocolate chips, and let it sit for about 5 minutes, and then mix to combine into a homogenous, glossy, thick mixture.

Let it cool before spreading on the cooled cake.



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