Monday, September 21, 2015

Moist Chocolate Cake and Frosting without Gluten, Dairy, Eggs, Nuts, and Soy!

Here's our new birthday cake recipe that safely feeds everyone in our family (not an easy feat)! I made it a couple weeks ago for my parents who have birthdays five days apart. It was a hit among everyone served! You can also use regular flour in this recipe if you're not gluten free, as that is what the original recipe called for, but I adapted it.

I also made the frosting from a lard base, since there isn't much else that my hubby can have when it comes to frosting. I added some strawberry extract to give it a yummy strawberry flavor, which blends well with the chocolate cake. You could also choose another extract flavor, depending on your preferences.

Moist Chocolate Cake (without Gluten, Dairy, Eggs, Nuts, and Soy)

2 2/3 cups gluten-free flour (I used 2 1/3 cup rice flour mixed with 1/3 cup potato flour)
2 tsp. baking soda
2/3 cup cocoa
2 cups water
2 tsp. vanilla
2 cups sugar
1 tsp. salt
2/3 cup oil (I used canola)
2 tsp. vinegar

Mix the ingredients well. Bake for 30-35 minutes, until toothpick comes out clean.

Allergen-free Lard Based Frosting
1 cup of room temp lard whipped, until almost twice its size.
3 cups confectioners sugar added slowly, while whipping at slow to medium speed.
1 tsp. of extract of your choice (strawberry, vanilla, peppermint, lemon, etc.).

If your frosting is too thick, add water, a tablespoon at a time, and whip thoroughly in.

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