This recipe from my Mom is just wonderful.
It never flops.
It gives you the most moist and tender crumb around, and it stays soft for days. It's chocolatey and delicious without being too sweet either.
You can whip it up from start to finish in under 35 minutes.
And best yet: when served to people who don't know it's gluten-free, and are expecting some sort of "different" taste.....all resistance crumbles!
Mom's Choccie Cake
Prep Time: 10 - 15 minutes
Baking Time: 20 minutes
Yields: 1 bundt cake (serves 8 generously)
Ingredients:
- 2 large bananas
- 250ml gluten-free cake flour (e.g. in SA, Nature's Choice GF Cake Flour)
- 125ml lukewarm water
- 60ml vegetable oil (something neutral, like sunflower, works best)
- 60ml cocoa powder
- 200ml sugar
- 1 tsp bicarbonate of soda
Method:
- Pre-heat oven to 178 degrees Celsius.
- Mash bananas with a fork in the bottom of a mixing bowl.
- Use an electric mixer to mix in the sugar.
- Add in the remaining ingredients, and mix until just lump free.
- Grease a bundt cake tin, or a rectangular baking dish (approx. 28cm x 17cm).
- Add batter and bake on the middle shelf of the oven for 20 minutes, or until a cake skewer inserted comes out clean and the cake has pulled away from the sides ever so slightly.
- Remember, ovens vary in their hotitutdes, so err on the side of caution and check with a cake skewer/toothpick rather than relying only on time.
Frosting/Icing:
- 80 grams of 70% dark chocolate
- approx. 2 Tbsp milk
Method:
- Heat on a low stove, stirring occasionaly, or use the microwave on a low setting to melt it slooowly (don't burn the chocolate...it'll make you want to cry!)
Born-up-a-gluten-free-tree (or bon appetit!)
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21 comments:
Wow, how fabulous that this delicious cake can be made gluten free...it looks perfect!
Love it!! I was thinking about making an egg-free cake too! Maybe I'll try that today! I love using mashed bananas too!
This is a great dessert! I never made an egg- free cake. Thanks for sharing.
this is great, i'll have to make this for my dad who has been trying to eat gluten-free.
rockoomph.blogspot.com
probably this is my first visit here...gorgeous space you have...love your presentation..
dessert sounds super fab..
Am your happy follower now..:)
do stop by mine sometime..
Tasty Appetite
Event: Letz Relishh Ice Creams
Oh, Juanita...This looks like heaven! Tell your Mom that if this is the kind of thing she makes, I'm moving in with her. ;)
I'm allergic to bananas (weird allergy, I know!), but I imagine this would be just as yummy with mashed avocado. Totally adding this to my "to bake" list!
Your mum's cake looks really delicious Juanita. Thanks for your kind comments. Have a great weekend, love Linda x
Looks great and following your cool blog!
Thanks..
Your arguments for that cake are making me want to make it asap! Love the egg-free recipes, always!
nice to have this kind of recipe at hand ! good to know that we can make cakes egg free!!Thanks pierre
Gluten and egg free cake? Well this will be one of my favorite recipes :-) Thanks once more for sharing this recipe with us!!
This cake is actually BETTER than a regular chocolate cake! Fantastic soft, crumb (no gumminess!) and great taste. It is the BEST gluten-free, egg-free cake I have EVER made since I started baking 4 years ago for my 5yr old with a lot of food allergies! I cannot thank you enough for posting it. Thank you, thank you, thank you!!! God bless you and your mom for sharing this recipe with the world :-)
These are my notes with some changes, mainly to incorporate dairy:
** about 60-80 ml milk instead of water
** 60-80ml (5 tablespoons) melted butter instead of vegetable oil
** instead of 200ml sugar, 120 ml sugar+60ml condensed milk, which is sometimes a good egg substitute for baking.
** I used King Arthur’s GF multi-purpose baking flour
@Rahel: High praise indeed...you've made my day! :-) I'm so happy that this was helpful to you and your son. Thank you for sharing the ways in which you've successfully incorporated dairy into it. I can imagine that it makes the cake even more rich and tasty!
Can't wait to try this! Thank you! I haven't yet figured out how to do the wheat- AND egg-free without the weird gumminess or the over-the-top crumbliness. Thanks so much!!
Hello Juanita,
I just found your blog a few days ago and am so happy and grateful. My husband has just been diagnosed with allergies to eggs, gluten and cow's milk. I have been at a loss since I have never had to adjust recipes or think about ingredients. His birthday is coming up and I'm going to make this cake as it looks yummy and he loves chocolate. I am excited and a little fearful, I must admit. Is the frosting like a glaze that you just pour on top? I think my husband thinks he has to forgo birthday cake this year so I am really looking forward to serving this.
Thank you so much!
Hello Roberta,
Thank you for your comment. I couldn't find your e-mail address, so I hope you see this reply.
Don't be fearful of this recipe - it turns out brilliantly every time! For instance, even if it is a bit underdone, it tastes like chocolate-fudge brownies :-)
The topping is indeed like a glaze which you can pour on top, although, you will need a knife or palette knife to smooth it a bit. If you melt dark chocolate (many 70% chocolate varieties do not contain milk solids) very slowly on low heat in the microwave, stirring occasionally, you can leave out the milk as an ingredient.
Good luck with the birthday cake and your husband's allergies! I hope you find my recipe section very helpful in this regard. Please don't hesitate to e-mail me if you have any further questions about recipe substitutions, etc.
Thank you so much for the reply Juanita! I bought the ingredients and managed to find some very high quality chocolate with no milk solids and will follow your tip. Thanks again so much. I look forward to trying more of your recipes as well!
Roberta
rcenedese@gmail.com
I have a question about measurements - I've never seen dry ingredients measured in ml. My cake doesn't seem to to turning out like yours; it doesn't rise much and tastes like it needs more cocoa powder. Should I measure all the dry ingredients in gm instead of ml or keep trying to do it with my liquid measuring cup? For example, the 60 ml cocoa is about 1/4 cup (American) when I use the liquid measure, but about 1 cup if I use 60 gm. Thanks so much for any advice!
Beth
bethweicht@me.com
Hi Beth -
Your answer is in the mail! :)
I am so thrilled to find this recipe! I am hosting a birthday party and among the guests are children with celiac disease, an egg allergy, a soy allergy and one with diabetes! Finally a cake they can all eat. My only question is whether I can use the rice flour that I already own or if I need to purchase a special GF cake flour as they seem to be a combination of several GF flours. Any advice would be appreciated - the party is in 6 days!
Hi Sallie
Unfortunately, rice flour can't be used on its own for baking generally, as it is a very heavy flour with a grainy texture that doesn't stick well. So I have two suggestions for you:
1) Purchase a good gluten free cake flour blend (which as you rightly said, is a combo of different gf cake flours...just watch out for sneaky soy flour for the soy allergy sufferer)
or
2) If you'd like to use the rice flour, then use the 700:300 ratio to blend your own flour, so 700 grams of rice flour mixed with 300 grams of tapioca flour or 300 grams of potato starch (or 150 tapioca flour + 150 potato starch). That will give you a kilogram of a usable gf flour blend.
Good luck with the baking and the birthday party!
Juanita
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