Dairy-Free, Gluten-Free Chocolate Cake with Ganache

The perfect chocolate cake – always a crowd-pleaser. See related article: Simplifying Your Gluten-Free Pantry!

Free of: gluten and all top allergens
Makes: 9 servings

Ingredients

Dry Ingredients

  • 1 cup granulated sugar
  • 1 cup (136 g / 4.8 oz) sorghum flour
  • 1/3 cup (27 g / .95 oz) unsweetened cocoa powder, sifted
  • 1/4 cup (40 g / 1.4 oz) teff flour
  • 1/4 cup (30 g / 1 oz) tapioca flour
  • 1 tsp baking soda
  • 3/4 tsp xanthan gum
  • 1/4 tsp baking powder
  • 1/4 tsp salt

Wet Ingredients

  • 1 cup water (see Recipe Tips)
  • 3 tbsp mild olive oil
  • 1 tbsp cider vinegar
  • 1 tsp vanilla extract

To Finish

  • 1 1/2 cups allergy-friendly semi-sweet chocolate chips
  • 1/3 cup dairy-free milk beverage

Recipe Tips

To double the recipe, use two 9-inch round or 8-inch square cake pans (but not a 9x13-inch).

For a richer chocolate taste, use 1/2 cup coffee and 1/2 cup water in place of the 1 cup of water. You won’t notice the coffee, and it will boost the flavor.

Instructions

  1. Preheat oven to 350° F. Line an 8-inch square pan with parchment paper.
  2. Whisk dry ingredients in a large bowl.
  3. Whisk wet ingredients in a liquid measuring cup. Add this to dry mixture. Stir until well-mixed. Scrape mixture into the prepared pan, smoothing evenly.
  4. Bake for 28-32 minutes, until a toothpick in the center of the cake comes out clean. Let cool in pan for 20 minutes. Transfer to a wire rack to cool completely.
  5. To finish, put chocolate chips in a small bowl. Heat milk beverage in a small saucepan until steaming. Pour over chocolate chips. Let stand for 5 minutes, then stir until the chocolate has melted. Let cool for 10 minutes, then pour over the cake.
  6. Serve, storing leftovers in an airtight container for up to 2 days in the fridge.

is author of The Allergy-Free Cook series and a series of gluten-free and vegan baking eBooks. See her work at http://www.lauriesadowski.com and http://www.etsy.com/ca/shop/letsbaketogether