Where’s the Wheat?: Gluten-free Vegan Chocolate Cake

My pal Cody is on a gluten-free diet, and I promised him months ago I would develop a gluten-free AND vegan cake for his birthday.  I have to admit, this one wasn’t easy.  There are so many different gluten-free flours to choose from with endless combinations that it was a bit daunting.  I searched online for non-vegan gluten-free chocolate cake recipes and found recipes utilizing different types of rice flours, garbanzo bean flour, quinoa flour, and even a cake made with a can of black beans (this one scared me).  After a few trials, I think I’ve come up with a delicious recipe that has a nice crumb, stays moist (no cardboard or bricks here), and retains its delicious dark chocolate flavor.

Many of my friends have been anticipating this recipe, so without further ado… I present to you my first gluten-free cake.

Gluten-Free Vegan Chocolate Cake

Dry Ingredients: 1 1/2 cup (240g) Superfine White Rice Flour 1/2 cup (60g) Potato Starch 1/4 cup (30g) Tapioca Flour 1/2 tsp Guar Gum 3/4 cup (60g) Cocoa Powder 2 tbs (15g) Corn Starch 1 tsp Baking Powder 2 tsp Baking Soda 1 tsp Sea Salt

Wet Ingredients: 1/4 cup Soy Milk + 1 tbs Raw Apple Cider Vinegar 3 tsp Ener-G Egg Replacer + 4 tbs Water 2/3 cup Canola Oil 1 1/2 cup (12oz) Sugar 1 3/4 cup Water 1/4 cup Applesauce 2 tsp Vanilla Extract

Preheat oven to 320ºF.  Add vinegar to 1/4 cup soy milk and reserve.  Stir egg replacer and 4 tbs water, reserve.  Sift together dry ingredients into a medium sized bowl.

Pour oil and sugar into a large bowl and beat with a wire whisk until well incorporated.  Whisk in egg replacer mixture, water, applesauce, and vanilla to combine.  Fold in dry ingredients.  Lastly, fold in soy milk and vinegar mixture.  Pour into two 9-inch cake pans and bake for 30-40 minutes, or until a toothpick inserted in the middle comes out clean.  Allow cakes to cool. 

Tips:
- Superfine Rice Flour can be found at local Asian or Indian grocery stores, as well as online.
- Feel free to substitute some or all of the white rice flour with brown rice flour for a more nutritious cake.

Dark Chocolate Frosting 

1 box Firm Silken Tofu
8 oz. Vegan Chocolate Chips, melted in double boiler
1/4 cup Powdered Sugar
1 tsp Vanilla Extract

Blend all ingredients in a blender until smooth.  Chill in the refrigerator until thickened to desired spreading consistency (around 45-60 minutes).