This is the ultimate chocolate birthday cake. It keeps well for days, covered or wrapped in the fridge, staying moist and rich. My friend Erika, who can eat wheat, dairy, and eggs, marveled at how delicious this cake is; her husband (who never eats frosting) loved this one so much he ate all the frosting first, then ate the cake part. When people who have no dietary restrictions eat my recipes simply because they desire them, not out of necessity, then I know I’ve done my job.

　　

Ingredients

makes 1 8-inch layer cake

　　2 1/2 cups Basic Gluten-Free Flour Mix (page 19)

　　1 1/4 cups unsweetened cocoa powder

　　1 teaspoon xanthan gum

　　2 1/2 cups granulated sugar

　　2 1/2 teaspoons baking soda

　　1 1/4 teaspoons double-acting baking powder

　　1 1/4 teaspoons salt

　　1 tablespoon Ener-G egg replacer mixed with 1/4 cup rice milk

　　1 1/4 cups rice milk

　　1/2 cup plus 2 tablespoons canola oil

　　1 1/2 teaspoons pure vanilla extract

　　1 1/4 cups warm water

　　1 recipe Dark Chocolate Frosting (recipe follows)

　　

Dark Chocolate Frosting

1 (10-ounce) bag Enjoy Life semisweet chocolate chips (1 1/2 cups)

　　1/4 cup unsweetened cocoa powder

　　1/4 cup boiling water

　　1 cup dairy-free, soy-free vegetable shortening

　　1/4 cup confectioners’ sugar

　　Pinch of salt

　　1 tablespoon rice milk

　　(makes enough to frost 1 8-inch layer cake)

　　

Step 1

Preheat the oven to 350°F. Grease two 8-inch round cake pans, line with cutout parchment paper, grease again, and dust with a little cocoa powder.

　　

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, whisk together the flour mix, cocoa powder, xanthan gum, sugar, baking soda, baking powder, and salt.

　　

Step 3

Add the egg replacer, rice milk, canola oil, vanilla, and warm water and beat on medium-low speed until smooth, about 3 minutes, scraping down the sides of the bowl as necessary.

　　

Step 4

Divide the batter evenly between the two pans.

　　

Step 5

Bake in the center of the oven for about 45 minutes, rotating the pans halfway through. Bake until the cake is pulling away slightly from the sides of the pans and a skewer inserted into the center of the cake comes out clean.

　　

Step 6

Let cool in the pans on a cooling rack for 30 minutes. Cover the cake pan with a large plate, flip, peel off the parchment paper, and flip the cake back onto the rack, right side up, to cool completely. Repeat with the other cake.

　　

Step 7

Once the cakes have cooled completely, you may use a serrated knife to trim the tops to make them level. Frost with Dark Chocolate Frosting (or Vanilla Frosting, page 93, or Chocolate Buttercream Frosting, page 91). Once the frosting sets, store covered.

　　

Dark Chocolate Frosting

Step 8

Place the chocolate chips in a microwave-safe bowl. Melt in the microwave, stopping to stir every 30 seconds. It will take about 2 minutes to melt them. Stir until smooth, about 1 minute. Let cool to room temperature.

　　

Step 9

Combine the cocoa powder and boiling water in a small bowl, stirring until smooth and the cocoa has dissolved completely.

　　

Step 10

In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, confectioners’ sugar, salt, and rice milk, beating on medium speed for about 3 minutes, or until light and fluffy.

　　

Step 11

Add the melted chocolate and beat on low speed for 2 minutes, scraping down the sides of the bowl as necessary. Add the cocoa mixture, and beat for about 1 more minute, or until combined.

　　Allergen-Free Baker's Handbook