- Today we are making an allergy friendly
chocolate cake and chocolate frosting.
The cake is dairy-free, gluten-free, egg-free
and the frosting is dairy free.
So if you need an allergy friendly cake
this is a recipe to have in your back pocket.
Let's get started.
First things first, in this I have gluten-free flour.
I'm going to link all of the measurements
right below the video in the description for you.
So you don't have to take notes.
I just really want you to see
how this cake recipe comes together,
Because there are a few steps necessary
a few more than just mixing the box.
So, gluten-free flour.
This flour does not have xanthan gum.
If your gluten-free flour has it,
then you're going to omit it from the recipe,
which is right here.
So to the bowl, I'm going to add the xanthan gum.
Xanthan gum helps bind the flour
because gluten-free flour is a combination
of starchy flours and you know, usually rice flour as well.
So in the bowl it goes.
We also have granulated sugar,
so I'm going to mix it in our bowl.
Because what's cake without a little sugar, you know?
Our active ingredient that's going to help the cake rise
is baking soda.
Had to think about that for a second.
And a little bit of salt
and also cocoa powder, this is unsweetened cocoa powder,
because we are making a chocolate cake.
So you just want to combine your gluten-free flour
with the chocolate and all the ingredients.
Make sure you grab a bigger bowl than me, but no big deal.
Now I'm going to make this right here
without a mixer or anything.
But if you have a hand mixer
you can also do that with the wet ingredients.
All right, so our flour is ready.
So in this large bowl, I'm going to combine
my dairy free milk.
Now I'm using chocolate milk to help add
this chocolate cake, that depth of flavor.
So again, this is dairy-free chocolate milk.
To the milk I'm going to add our vegetable oil.
Now, if you don't need your recipe to be dairy-free
you could have regular chocolate milk and butter.
But I'm going to make it across the board
and all the substitutions are going to be
in the link below the video.
So you can read all about it
and how to make yours perfect every single time.
And then let's give this a whisk
just to combine these two for a second.
I want to add some apple cider vinegar.
The apple cider vinegar combined with the baking soda
is going to help this cake rise.
So that's why we put it with the wet ingredients.
What would cake be without a little vanilla extract?
Now what we're going to do is add our dry ingredients
into our wet ingredients.
And I'm just going to take one
big measuring scoop at a time
so I can incorporate it a little bit at a time.
Now, as you can see this is looking like
a perfect chocolate batter.
It really has that same thick consistency.
And you want to just mix it until all your ingredients
in your bowl are combined.
You don't want to keep mixing
because then it'll be like very dense after you bake it.
So trust me when I tell you that you want to mix it
until just combined.
Check it out, runny, but it is thick like that.
Perfect.
Today I'm making this cake as a two layer cake.
So I'm using round nine inch pans
and I have sprayed these with baking spray.
You could also grease them,
but you definitely want to do that
so it'll be easier to release.
And I'm just going to pour half of the batter on each pan.
Now I've had this recipe on momables.com for a long time
and I know it can be really intimidating when
you are trying to find an allergy friendly recipe.
You know, because maybe you have guests that need this
you know, are coming over
and you want to serve a cake that everybody can enjoy
or maybe you have a child or yourself, a friend
and need this type of cake
and the ingredients are often overwhelming.
So I just want to show you how easy it is.
If you can mix cake ingredients,
you can definitely make this cake.
All we have to do is put these in our preheated oven
for 25 to 30 minutes for this shape pan
until a toothpick in the middle comes out clean.
While these chocolate cakes are cooling down,
we are going to make our chocolate frosting.
The frosting is also allergy friendly
and it's ready to be frosted right away,
it doesn't even need to be refrigerated.
So I'm using a stand mixer for this
but you can also use a big bowl and a hand mixer
for whipping up your vegetable shortening.
While you're whipping up the vegetable shortening
you may want to take a spatula and scrape the sides
just to make sure that all of it is light and airy.
To the vegetable shortening,
I'm going to add some vanilla
and then the cocoa powder and then our powdered sugar.
And now once this mixture is combined
we're slowly going to add our dairy-free creamer
or dairy-free milk.
Let me show you what this frosting looks like.
It's thick, check it out, perfectly delicious.
Sweet and it's ready to go on your cakes.
So one base layer is ready.
I'm just going to place it directly on here.
If you want to get really meticulous about this
you can take a serrated knife and even out your layer.
But I personally don't mind the extra frosting
on the sides that it takes to fill the cake
so we're going to just leave it all right there.
I am, however, going to take
some of our chocolate frosting
and put it right in the middle.
Now the key to frosting cake without it lifting,
you know all little crumbly things
is to make sure one, your cake is fully cooled down
to room temperature before you frost it.
And then you put a lot of frosting
and go in one even direction.
Layer number two.
All right, so we're just going to put one
on top of the other.
So now we are going to frost the entire cake.
You can tell, I am not a baking channel.
I just have recipes that work for my family
and our special allergy needs.
Because you know, you can definitely put this
on a cake stand or a turntable
and all of the things, but we are just first-time bakers.
And what I want you to do is be really comfortable
with recipes that can kind of seem scary
like allergy-friendly baking.
So let's do this.
So again, I'm just going to take a lot of my frosting
put it directly on top of the cake.
So I have a lot to work with.
Now the great thing about this cake
is that you can make it up to two days before
and keep it in your fridge.
So the day of a party or celebration, you're not baking.
You're already stressed out getting everything else ready
so don't stress about the cake.
It's easy to make, heck
you could even freeze the entire cake as is
and the day of, take it out.
You'll thaw it on the counter,
it'll be ready for celebration time.
With my spatula, I'm just going to spread it
from the center out.
And I'm telling you this cake
looks and feels like the real thing.
No one in the party is going to know that
it is baked specially to meet someone's dietary needs.
So it is the recipe you want.
So once my top is down, that's where I go on the edges.
And because the frosting is at room temperature
it's super easy to spread.
And after you put it on,
that's where you can refrigerate your cake.
Check it out, friends, this cake
is looking amazing.
We are going to take a knife
and slice right through it.
So you and I get to have a slice together.
I mean, is there anything better
than an awesome chocolate cake that everyone
at the party can enjoy?
Look how airy and moist this cake is.
Mmm.
I'm telling you, no one's the wiser.
I'm just going to sit here and eat the whole slice.
But it's so good.
And while you're looking,
down here, below the video.
There's all the details, the measurements,
a link to print out the recipe,
everything you need to know about substitutions.
Check it out, see you next time.
(light music)