The Ultimate Chocolate Cake Recipe (Gluten, Egg & Dairy Free)

By popular demand, I am releasing the coveted chocolate cake recipe that is gluten, egg & dairy free. This recipe can be used for cake or cupcakes. The images are from my sister's wedding reception where I chose to make cupcakes, but this is originally a cake recipe. Whether you do the standard recipe or this gluten-free version, this cake always turns out delicious and very moist.

Since this cake is super moist already, I chose to do an egg replacer (found at any grocery store) instead of apple sauce to prioritize the bonding elements of the egg, instead of the moistening agents. I also provide here two icing recipes. In the pictures I made a standard butter cream but added chocolate hazelnut spread for flavor, but of course that is full of dairy. So for a non-dairy alternative, I recommend the Royal icing with a meringue egg replacer recipe below.

Ultimate Chocolate Cake

2 Cups white sugar
1 3/4 cups Gigi's Everyday Gluten Free Flour Mixture
3/4 cup unsweetened cocoa (Ghiardelli or Hershey's are my favorites)
1 1/2 teaspoons baking powder
1 1/2 teaspons baking soda
1 teaspon salt
2 eggs worth of egg replacer 
1 cup almond or coconut milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

• Pre-heat oven to 350º. For cake, grease and flour pans. For cupcakes spray cup liners
• In large bow, stir sugar, flour, cocoa, baking powder, baking soda and salt.
• Mix egg replacer according to directions on package.
• Add egg replacer, milk, oil and vanilla to dry ingredients.
• Mix on medium speed for 2 min in mixer.
• Stir in boiling water gently last. Batter will be quite thin.
• Pour into pans (makes 2 9" round cakes) or muffin tins. Fill cupcake liners about 2/3, cakes will not rise very much with the gluten free mixture, but they will a little.
• Bake about 20 minutes. After 15 minutes, test with toothpick every five minutes. This depends on your oven. Toothpick will not come out completely clean, but should not have liquid on it.
• Cool in pans and then move to wire rack.

 Chocolate Hazelnut Buttercream Icing (gluten and egg free)

This recipe makes more than enough icing to ice your 2-layer 9" round or 24 cupcakes. It stores easily for future use in the refrigerator

1 pound bag of powdered sugar
1/2 cup almond or coconut milk
1/8-1/4 teaspoon salt (to taste)
1/2 teaspoon of vanilla
2 sticks of butter (doesn't really work with margarine, so for dairy free option see royal icing recipe below)
1/2 cup shortening
3/4 cup chocolate hazelnut spread (aka Nutella)

• Use the whisk attachment on your mixer.
• Mix the powdered sugar, salt, vanilla and milk at low speed until smooth
• add butter one tablespoon at a time until incorporated fully
• add shortening and whip on high for 10-12 minutes until volume doubles
• fold in by hand Nutella

Royal Icing

This is a good alternative if you want a dairy and egg free icing. (Not pictured)

2 teaspoons meringue powder mixed with 2 tablespoons water
1 teaspoon of fresh lemon juice
2 cups powdered sugar
1/2 teaspoon vanilla or almond extract (whatever flavor you choose.)

• In your mixer, beat the meringue powder and water with the lemon juice on low-medium speed
• Add the powdered sugar and beat until fully smooth
• Color as desired.
• Use immediately or keep in air tight container until needed.  

Happy Baking!!