Gluten-Free Dark Cocoa Cake
Posted November 2013
This is adapted from a favorite recipe of mine that my mother and my aunt baked when I was little. It is a rich dark chocolate cake that is not overly sweet. When company came, it was served with real whipped cream and crushed pineapple on top. Later we found a great light-chocolate frosting that goes well with the dark chocolate cake. I think the original recipe dated from World War II, because it uses no eggs or butter and very little sugar. These items were rationed during the war so cooks learned to do without them. When I adapted it, I added vanilla yogurt to make it moister and I added more sugar to bring out the chocolate flavor. I also added more cocoa powder.
2/3 cup cooking oil
2/3 cup vanilla yogurt (regular, not Greek)
2/3 cup water
1 cup sugar
1 ½ teaspoons vanilla extract
½ cup plus 2 tablespoons unsweetened cocoa powder
¼ cup white rice flour
1/3 cup potato starch
1/3 cup quinoa flour
2/3 cup teff flour
1 ¼ tsp baking soda
1/4 tsp salt
¾ teaspoon xanthan gum
1 ¼ teaspoon apple cider vinegar
Mix at medium speed for 3 – 5 minutes. Pour into oiled 7” X 11” baking pan. Bake at 350 degrees F for 35 to 45 minutes until a toothpick inserted into the middle comes out clean.
NOTE: this cake works at an elevation of about 5000 feet. I don't know yet if adjustments are needed for lower elevations. Let me know if you try this at a lower altitude.
January 2014: I had an opportunity to bake this at 8000 feet. I made it with the same quantities but it took about 10 minutes longer to bake. Otherwise, the recipe worked just fine. I realized this recipe has no salt. I tried adding 1/4 tsp salt and it worked fine.
Posted November 2013
This is adapted from a favorite recipe of mine that my mother and my aunt baked when I was little. It is a rich dark chocolate cake that is not overly sweet. When company came, it was served with real whipped cream and crushed pineapple on top. Later we found a great light-chocolate frosting that goes well with the dark chocolate cake. I think the original recipe dated from World War II, because it uses no eggs or butter and very little sugar. These items were rationed during the war so cooks learned to do without them. When I adapted it, I added vanilla yogurt to make it moister and I added more sugar to bring out the chocolate flavor. I also added more cocoa powder.
2/3 cup cooking oil
2/3 cup vanilla yogurt (regular, not Greek)
2/3 cup water
1 cup sugar
1 ½ teaspoons vanilla extract
½ cup plus 2 tablespoons unsweetened cocoa powder
¼ cup white rice flour
1/3 cup potato starch
1/3 cup quinoa flour
2/3 cup teff flour
1 ¼ tsp baking soda
1/4 tsp salt
¾ teaspoon xanthan gum
1 ¼ teaspoon apple cider vinegar
Mix at medium speed for 3 – 5 minutes. Pour into oiled 7” X 11” baking pan. Bake at 350 degrees F for 35 to 45 minutes until a toothpick inserted into the middle comes out clean.
NOTE: this cake works at an elevation of about 5000 feet. I don't know yet if adjustments are needed for lower elevations. Let me know if you try this at a lower altitude.
January 2014: I had an opportunity to bake this at 8000 feet. I made it with the same quantities but it took about 10 minutes longer to bake. Otherwise, the recipe worked just fine. I realized this recipe has no salt. I tried adding 1/4 tsp salt and it worked fine.