When Little Girl was diagnosed with gluten sensitivity two years ago, I was utterly overwhelmed at the thought of even making dinner–much less cake for her birthday.
To be honest, I now look at gluten-free cooking at not being too hard. There are so many easy and delicious recipes that are naturally gluten free.
What makes her situation unique is that she is also intolerant to eggs and dairy. Toddler Girl is sensitive to gluten, dairy and tree nuts (and high oxalate foods–but that’s an entirely different post!). Baby Girl cannot eat gluten or dairy–so that makes me gluten and dairy free as well. And hubby? He’s allergic to tree nuts. They make this throat close up.
To say I have a challenge in the kitchen is an understatement. There are many, many days I just want to throw my hands up in the air and quit (or at least call in an order to Chipotle…which is actually one restaurant where we all can eat!).
So when I discovered the following garbanzo bean chocolate* cake that’s gluten, egg, dairy and tree-nut free, I was elated–to say the least. This is actually the original recipe. But I modified it–a lot. I first posted my modifications in this recipe over at Grain Mill Wagon–for the cupcake version.
I’m happy to report that the recipe turned out just as well as a cake–and Little Girl was super excited to have a double-layered, chocolate cake for her birthday that both looked and tasted like “the real thing.”
*Chocolate is a high-oxalate food. I want to try subbing the cocoa powder with carob to see how Toddler Girl can tolerate it.
- • 2 3/4 cups freshly-ground garbanzo bean flour, sifted twice (freshly-ground makes ALL the difference!)
- • 1 3/4 cups granulated sugar (sucanat, organic evaporated cane juice or white sugar)
- • 3/4 cup cocoa powder
- • 1 1/2 teaspoons baking powder
- • 2 teaspoons baking soda
- • 1/2 teaspoon salt
- • 2 “flax eggs” (2 Tbsp. flax meal + 6 Tbsp. warm water that has set or “gelled” together for a few minutes before adding to the recipe. If not egg-free, simply add two eggs here. It will make for a moister cake if you do.)
- • 2 teaspoons vanilla
- • 1/2 cup olive or melted coconut oil
- • 1 cup rice milk (You can also use almond or coconut milk if you do not have an allergy to those.)
- • 1 cup boiling water
- 1. Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- 2. Add in flax “eggs,” vanilla, oil, and milk.
- 3. Mix in water.
- 4. Fill two greased 8 in. round cake pans.
- 5. Bake at 350 F for about 25-27 minutes or until a toothpick inserted comes out clean.
- 6. Let cool about 5 minutes before moving to a wire rack to finish cooling. Let cool completely before icing.
- Be very gentle with this cake when moving to ice. It is more fragile than a cake made with wheat flour.
Have you ever baked with garbanzo bean flour? Does anyone in your family have food allergies? How have you learned to accommodate those with food allergies in your family?