Tuesday, June 28, 2011

Feedback: gluten-free, egg-free chocolate cake recipe

I am SUPER chuffed! :-) 
A reader left marvellous feedback on my Mom and my's collaborative gluten-free, egg-free chocolate cake recipe (thank you!!)

I'm overjoyed it was so useful to her and her son, as I think it must be especially difficult for children who have many food allergies, as they can't partake in "regular" food with their friends (and may not understand why).

Check out her fantastic tips for incorporating dairy into the cake as well:

Rahel from TX said...

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