Moist Dairy-Free Chocolate Cake with Chocolate Frosting by Dr Sue Shepherd

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Serves

10-12

Gluten free, dairy free and beautifully moist!

Ingredients

  • 1 cup fine rice flour
  • ½ cup gluten-free cornflour
  • ½ cup potato flour
  • 2 teaspoons gluten-free baking powder
  • 1 teaspoon bicarbonate of soda (or replace above ingredients with 2 cups store-bought gluten-free self-raising flour)
  • 1 teaspoon xanthan gum
  • 2/3 cup cocoa
  • 2 eggs
  • 1½ cups (330 g) sugar
  • 40 g dairy-free spread, melted
  • 200g gluten-free vanilla soy yoghurt
  • 2/3 cup (165 ml) rice milk

 Chocolate  Frosting

  • 40 g dairy-free spread
  • 1½ cups (175 g) pure icing sugar
  • 2½ tablespoons rice milk
  • 1½ tablespoons cocoa powder

Method

  1. Preheat oven to 190°C/170°C fan-forced. Grease a 22 cm cake tin.
  2. Sift the  flours,  cocoa,  baking  powder,  bicarbonate  of  soda  and  xanthan gum into a large mixing bowl.
  3. In a   medium   mixing   bowl,   using   electric   beaters   beat   the   eggs   and sugar   until   thick   and      Add   the   dairy-free   spread,   soy   yoghurt and rice milk into the egg mixture; stir until well combined.
  4. Pour this   mixture   into   the   sifted      Beat   with   electric   beaters   for 2-3  minutes.  Pour  the  batter  into  the  cake  tin  and  bake  in  the  oven  for 45-55  minutes  or  until  firm  to  the  touch  (or  a  skewer  inserted  into  the middle  comes  out  clean).  Allow  to  stand  for  5  minutes.  Remove  from tin and place on a wire rack to cool. Leave to cool before icing.
  5. To make    the    dairy-free    chocolate    frosting,    combine    the    dairy-free spread,  pure  icing  sugar,  rice  milk  and  cocoa    Spread  the  cake with icing when cool.

RECIPE NOTES

Kids & Teens: Special Occasion Food

Nutritional Analysis

Per   serve   (12)     energy   1397   kJ   (332   Cal),   protein   7.5   g, fat  1.7  g,  saturated  fat  65.4  g,  carbohydrate  40.3  g,  sugars  116  g,  fibre  0.7  g, sodium 116 mg, GI medium

Recipe taken from Wheat Gluten & Lactose Free Food Book 2 by Dr Sue Shepherd.

Click here to find out how to purchase this book

Click here to read Sue’s blog

Click here to read Sue’s article on Coeliac Disease, Lactose and Dairy Intolerance

 

You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.