Last
Wednesday was my cousin Francis's birthday. At 23, he's the baby of our
family. Francis requested this flavor from me last December when I
made it for his brother, but he asked that I make a chocolate cake
instead of vanilla.
I
gave up wheat for Lent, so in addition to making the cake Vegan I also made
it gluten-free. Not only did I want my family to try the new
recipe, but I wanted to enjoy a slice as well. Selfish, I know. The only
difficult part was finding chocolate sandwich cookies that fit the
bill. After coming up short in all the health food stores, I
entertained the idea of baking the cookies myself. Luckily, in my
search for a recipe, I found Jo-Sefs Cookies which is both Vegan and gluten-free. I ordered a box and when the shipment arrived, I was ready to go.
This chocolate cake recipe has become my favorite. It's so moist and delicious that I now prefer it to the wheat version.
Gluten-Free Vegan Cookies n' Cream Cake
Dry Ingredients:
1 1/2 (240g) cup 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 tbs 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.
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.
1/2 cup Earth Balance Vegan Margarine
1/2 cup Earth Balance Natural Shortening
3 cups Powdered Sugar
1/2 cup (around 5) Jo-sefs Simply Delicious Chocolate O's, pulverized in food processor
1/4 cup Soymilk
2 tsp Vanilla
