Friday, December 12, 2008
Gluten-Free Dairy-Free Chocolate Cake : Recipe (variation)
What better way to relax than with some delicious gluten-free dairy-free chocolate cake... yum! After the recent car accident, I needed something positive to enjoy, and this latest recipe variation worked well, at least during the time spent consuming it :)
My wife created this new gluten-free diary-free cake recipe by performing a few rather simple alterations to the Gluten-Free Chocolate Ganache Cake recipe from our cook book (recipe spread on pages 20-21), by using Silken Tofu (i.e., Soy Protein) as a replacement for the dairy components (originally some buttermilk and cream cheese were used - now replaced with Tofu).
The results were fantastic! The cake's taste and texture were excellent, and I never would have guessed it was dairy-free (or gluten-free for that matter). If you can eat Soy, this is a great dairy-free cake option. It maintains exceptional chocolate flavor and a great bouncy, spongy cake texture just like a "real" cake would have.
Instead of frosting the cake, I just sprinkled a bit of powdered sugar on top, and then proceeded to eat a piece... or two... or three. I love great chocolate cakes, and I found it rather difficult to control my desire to eat more than I should. Such is the down side of baking. he he he.
I posted the simple VARIATION to the Chocolate Ganache Cake recipe that appears on Page 20 in our Gluten-Free and Wheat-Free Gourmet Desserts book on our gluten-free recipes page. Here is a link to the Variation text:
If you have a birthday or other event coming up soon (or, just want to eat cake!), I highly recommend giving this one a try. It is rather simple to bake, fits your gluten-free diet (and/or dairy-free diet), while adding a bit of soy protein too (which, must mean it is good for you, right? heh)