Mama Z’s Glazed Chocolate Cake – Gluten-Free, Dairy-Free, Soy-Free, Nut-Free
When Cameo discovered a gluten sensitivity, she opened a bakery where she sold gluten-free, dairy-free desserts. She makes gluten-free, allergen-free cakes and authored a gluten-free and dairy-free cookbook.
Adapted from Crave Gluten-Free Cookbook, by Cameo Edwards
[amazon_link asins=’098942393X’ template=’ProductAd’ store=’thec0b6-20′ marketplace=’US’ link_id=’f20e191a-f26c-11e8-8096-25783ee00f56′]
- Prep 25 minutes
- Cook 25 minutes
- Servings Enough for one 8” round, two 6” rounds, five 4” rounds or 12 cupcakes
Ingredients
For the cake:
- ½ cup (85 grams) unsweetened baking chocolate
- ½ cup (94 grams) palm shortening
- 1 cup plus 1 tablespoon (216 grams) sugar
- 2 large eggs
- ½ cup (130 grams) applesauce
- ½ cup (79 grams) sweet rice flour
- 2 tablespoons tapioca flour
- ⅓ cup plus 2 teaspoons (68 grams) potato starch
- ⅓ cup (28 grams) cocoa
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon xanthan gum
- Gluten-free nonstick baking spray
For the Chocolate Glaze - Gluten-Free, Dairy-Free, Nut-Free
- 3 tablespoons (34 grams) palm shortening
- About 1½ bars (179 grams) bittersweet chocolate, chopped
- 5/8 cup (128 grams) Original Soy Milk, at room temperature
- ¼ teaspoon salt
- ¾ cup (111 grams) confectioners’ sugar, sifted to remove lumps
Preparation
For the Cake:
1. Preheat oven to 177° C/350° F. Put 3 cups of water in a saucepan and bring to a simmer. Combine shortening and chocolate in a heatproof mixing bowl, and place over the saucepan to melt, stirring periodically.
2. In a medium bowl, combine the rice flour, tapioca flour, potato starch, cocoa, baking soda, salt, baking powder, and xanthan gum. Whisk to combine.
3. Once chocolate and shortening are completely melted (but not runny), transfer to a mixer with a whisk attachment, and add sugar. Mix on medium speed until sugar is completely melted. Add eggs, and mix just until combined. Add applesauce, and again mix, scraping the bowl with a rubber spatula, just until combined.
4. Add dry ingredients and 1 cup of water, half at a time, and mix on low to reduce splashing. Give the bowl one final scrape and mix on high for 20 seconds to fully combine.
5. Spray the cake rings, muffin pans, or cake pans with nonstick spray, or line muffin pans with papers.
• If you’re using an 8” cake pan, use all of the batter.
• If you’re using 6” cake pans, use 526 grams (about half) of the batter per pan.
• If you’re using 4” cake rings, use 210 grams (about one-fifth) of the cake batter per ring.
• For cupcakes use approximately 87 g (about 12 cupcakes) of the batter per cup.
6. Bake for 12 minutes, then rotate and bake until the cake is pulling away from the sides slightly, and tester comes out clean, about 13 more minutes. For larger cakes you will need to bake at least an additional 5 minutes.
For the Chocolate Glaze:
1. Put 3 cups of water in a saucepan and bring to a simmer. Combine shortening and chocolate in a heatproof mixing bowl, and place over the saucepan to melt, stirring periodically.
2. In another bowl, mix the soy milk and salt, and stir until salt is dissolved; set aside.
3. Once chocolate and shortening are completely melted (but not runny), transfer to a mixer with a whisk attachment. Add the soy milk mixture and blend on medium speed until combined. Reduce speed to low and add the confectioners’ sugar a third at a time.
4. Increase speed to high and beat until creamy. Let sit until completely cooled. Once at room temperature, use a metal spatula to spread on cakes or cupcakes.
Note: If you want to make a four-layer 8” cake, double the recipe. Bake two 8” rounds and when cool, slice them horizontally to make a total of four layers.
Cameo Edwards
n 2002, Cameo Edwards was living in San Francisco when she discovered she was gluten sensitive after two years of stomach pain and misleading diagnoses. Determined to eat the foods she loved, she began baking and selling her gluten-free, dairy-free desserts in 2003. Crave seemed like the perfect name for this bakery since her frustrations came from food cravings in which she could no longer safely indulge. Cameo ran Crave Bakery for 10 years, making a line of high-end products for grocery stores throughout the Western US. In 2009, she also began making gluten-free, allergen-free wedding and party cakes for the Bay Area. The Crave Gluten-Free Cookbook, with over 60 gluten and dairy-free recipes, was published in November 2013.
Courtesy photo
Read more from Cameo Edwards
