Keep Your Cheat Day Gluten Free With This Chocolate Cake

Gluten Free Chocolate cake on SlowCarbFoodie.com

Gluten Free Chocolate cake on SlowCarbFoodie.comI don’t usually post non-slow-carb recipes, but everything counts if you include your cheat day, right?

There’s some good reason to keep a gluten-free diet even if you don’t necessarily keep it sugar free. Gluten messes up a lot of people, some may say the vast majority, even if most of us don’t realize it. You can find out by going gluten free for, say, 30 days and see what happens when you eat gluten again after that.

I got an email a few days ago with this recipe in it, and I’ve asked for a quick write up. Go nuts this cheat day with this gluten free chocolate cake!

Enter Brandon Baker of Loveletter Cakeshop in NYC:

If you find yourself suffering from a gluten sensitivity or just want to cut back on the amount of gluten you consume, you might be wondering how you’re going to replace the holy grail of gluten-rich foods: cake!

Ten years ago, it may have been a challenge to find a decent replacement that tastes as good as their conventional counterparts. Luckily for you my health-conscious friends, 2015 is a wonderful year to be eating gluten free. Take one bite into this chocolate cake and you’ll never guess it’s made of seven different kinds of flours and starches, not a single one of them containing a shred of gluten.

The key component of this recipe is the flour. You might be tempted to grab the first gluten free flour you see on the shelf, because hey, this is chocolate cake, and a high quality chocolate will mask any funny flavors, right? Maybe, but finding a neutral flavored flour is just half the battle. Your gluten free flour needs to be strong and hold its shape when mixed in with heavy ingredients like sugar, eggs, oil, and milk (or in this case, sour cream).

We’ve found the most reliable gluten free flour to be Pamela’s Artisan Flour Blend. This is not a paid sponsorship, but rather the result of extensive testing at the Loveletter Cakeshop kitchen. No other flour tasted as good and held up as well as Pamela’s, and it also happens to be one of the most reasonably priced gluten free flours on the market. It’s composed mostly of rice flours and tapioca starch, with a little sorghum, potato, and arrowroot thrown in there as well. Trust me when I say it tastes fantastic.

Enjoy!

Decadent Chocolate Cake

Decadent Chocolate Cake

Ingredients

    Cake
  • 2 1/4 cups gluten-free flour
  • 2 1/4 cups sugar
  • 2 cups cocoa powder
  • 2 1/4 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup sour cream
  • 1 1/8 cups water
  • 1/3 cup melted coconut oil
  • 1 1/2 tsp vanilla extract
  • 3 eggs
  • Ganache
  • 5.5 ounces melted dark chocolate
  • 5 ounces heavy cream
  • 0.5 ounces sugar

Instructions

    Cake
  1. Preheat oven to 350 degrees. Oil two 8” round 2” deep cake pans. Sift dry ingredients into a bowl. Set aside.
  2. Measure all wet ingredients except eggs into the bowl of a stand mixer. Mix with paddle attachment on low speed and add dry ingredients slowly. After dry ingredients have combined thoroughly, add eggs one at a time. Continue to mix on low until fully combined.
  3. Divide batter between pans. Bake for approximately 45 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Remove pans and let come to room temperature, about 15 minutes. Turn onto wire racks.
  4. Ganache
  5. Melt chocolate gently using the double boiler method until all perfectly smooth and without lumps.
  6. Meanwhile, combine heavy cream and sugar and lightly boil. Very slowly, pour chocolate into the heavy cream, stirring constantly. Stir until just combined. Let settle for at least 20 minutes or until room temperature.

So what’s your favorite cheat day indulgence?