Decadent Allergen-Free Chocolate Cake & Cupcakes
Indulge in this delectable chocolate cake and cupcake recipe that is completely free of gluten, dairy, and eggs! Perfect for everyone, including those with food allergies or sensitivities, this moist and rich dessert will delight your taste buds. Whether you choose to enjoy it as a classic layer cake or as individual cupcakes, each bite is filled with luscious chocolate flavor and a touch of crunch from walnuts. Topped with a smooth and glossy chocolate glaze, this dessert is not just allergen-free; it’s a guaranteed crowd-pleaser that even the most discerning palates won’t be able to resist!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Brown rice flour
1 cup (Sifted)
Xanthan gum
1 teaspoon (N/A)
Unsweetened cocoa powder
1/2 cup (Sifted)
Brown sugar
1 cup (N/A)
Chocolate chips
1/2 cup (N/A)
Chopped walnuts
1/2 cup (Chopped)
Baking soda
1 teaspoon (N/A)
Salt
1/2 teaspoon (N/A)
Vegetable oil
1/2 cup (N/A)
Cold unsweetened soymilk (or other dairy-free milk, cold coffee, or water)
1 cup (Cold)
Rice vinegar
2 tablespoons (N/A)
Vanilla extract
2 teaspoons (N/A)
Additional chocolate chips for frosting
1 cup (N/A)
Milk (or dairy-free milk of choice, or water)
1/2 cup (N/A)
Instructions
1
Preheat your oven to 350°F (175°C). If you’re making a cake, spray an 8-inch square or 9-inch round cake pan with nonstick spray. If making cupcakes, line a dozen muffin cups with cupcake liners.
2
In a medium mixing bowl, thoroughly combine the brown rice flour, xanthan gum, unsweetened cocoa powder, brown sugar, half a cup of chocolate chips (if desired), chopped walnuts (if desired), baking soda, and salt.
3
In a measuring cup, combine the vegetable oil with the cold soymilk (or your chosen liquid), rice vinegar, and vanilla extract. Mix well until thoroughly blended.
4
Gradually add the liquid ingredients to the dry ingredients, stirring gently until just mixed together. Be careful not to over mix.
5
Pour the batter into the prepared cake pan or distribute evenly among the cupcake liners. Bake in the preheated oven for 30-35 minutes for a cake or 25 minutes for cupcakes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
6
For the frosting, add the remaining chocolate chips and your chosen liquid (milk or water) to a small saucepan. Heat over medium-low, stirring constantly until the chocolate is melted and the mixture is smooth.
7
Once the cake or cupcakes have cooled, drizzle the chocolate glaze over the top. If you prefer a thicker frosting, let it cool to room temperature, then refrigerate until it thickens before frosting your cake or cupcakes.
8
Slice and serve your decadent treat, and watch as everyone enjoys this allergen-free delight!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
Is this chocolate cake recipe gluten-free?
Yes, the recipe uses brown rice flour and xanthan gum to make it entirely gluten-free.
Is this recipe suitable for vegans?
Yes, it contains no animal products, eggs, or dairy, making it suitable for a vegan diet.
What oven temperature is required for baking?
The oven should be preheated to 350°F (175°C).
How long does the cake need to bake?
A cake typically takes 30-35 minutes to bake.
How long should I bake the cupcakes?
Cupcakes take approximately 25 minutes to bake.
What type of flour is used in this recipe?
The recipe calls for one cup of sifted brown rice flour.
Why is xanthan gum included in the ingredients?
Xanthan gum is used to provide structure and binding in this gluten-free recipe.
Can I substitute the soymilk with something else?
Yes, you can use other dairy-free milks, cold coffee, or even water.
Is the cocoa powder sweetened or unsweetened?
You should use half a cup of sifted unsweetened cocoa powder.
What is the purpose of the rice vinegar?
The rice vinegar reacts with the baking soda to help the cake rise since it does not use eggs.
Are the walnuts mandatory for this recipe?
No, the chopped walnuts are optional and can be omitted if you have a nut allergy or prefer a smoother texture.
How many cupcakes does one batch make?
One batch makes one dozen (12) cupcakes.
What size cake pan should I use?
You can use an 8-inch square pan or a 9-inch round cake pan.
How do I test if the cake is done?
Insert a toothpick into the center; if it comes out clean, the cake is finished baking.
How long should the cake cool in the pan?
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.
How do I make the chocolate glaze?
Melt chocolate chips with milk or water in a small saucepan over medium-low heat, stirring constantly.
Can I make the frosting thicker?
Yes, let the frosting cool to room temperature and then refrigerate it until it reaches your desired thickness.
What type of sugar is best for this recipe?
The recipe specifically calls for one cup of brown sugar.
Does the soymilk need to be cold?
Yes, the recipe instructions specify using cold unsweetened soymilk.
How much oil is needed for the batter?
The recipe requires half a cup of vegetable oil.
Should the brown rice flour be sifted?
Yes, the ingredients list specifies that the brown rice flour should be sifted.
How many chocolate chips are used in the batter?
You can add half a cup of chocolate chips to the dry ingredients for the batter.
How many chocolate chips are used for the frosting?
The frosting requires one additional cup of chocolate chips.
What amount of vanilla extract is required?
The recipe calls for two teaspoons of vanilla extract.
Can I use water for the frosting instead of milk?
Yes, you can use either milk, dairy-free milk, or water for the frosting liquid.
Is this recipe nut-free?
It can be nut-free if you omit the optional chopped walnuts.
How much baking soda is used?
The recipe requires one teaspoon of baking soda.
Is there salt in this recipe?
Yes, the recipe includes half a teaspoon of salt.
How should I prepare the cake pan?
Spray the cake pan with nonstick spray before pouring in the batter.
Is this recipe safe for those with dairy allergies?
Yes, it is designed to be completely dairy-free using plant-based milk and oil.