Gluten Free Chocolate Cake
We went to my cousins for dinner the other day and she has Celiac Disease. Basically, Celiac Disease is is an autoimmune disease in which the small intestine is damaged from eating gluten and other proteins found in wheat, barley, rye and possibly oats. Years ago, when she was first diagnosed, it was hard on her. Now, with all the knowledge out there and all the products on the market, she eats most everything. Going to their home, gave me the perfect excuse to try something a little new.
I have been reading The Allergen-Free Bakers Handbook. I am so inspired, intrigued and excited to bake with alternative ingredients. I am curious about this new movement for many reasons. I have been secretly wanting to eliminate some white food products from our diet and my youngest son, Levi has bad eczema. I have been reading that eliminated both wheat and eggs from his diet could possibly help it. I am starting with the wheat!
Although I am ready to "develop" some of my own recipes, I am starting with a chocolate cake recipe from Helene's blog; Tartelette. I am always super inspired when reading her blog and this cake was a wonderful opportunity for me to go outside my comfort zone and use ingredients that I wouldn't normally cook with.
Simply Good Chocolate Cake
adapted from my tartlette
2 large eggs
3/4 cup sugar or sucanat
1 cup sour cream
6 oz. bittersweet chocolate, melted and cooled
1 stick unsalted butter, melted and cooled
2 Tbls. cocoa powder, sifted
1/2 cup superfine brown rice flour
1/2 cup superfine sweet rice flour
1/2 cup sorghum flour
1/2 cup millet flour
1/2 tsp. xanthan gum
1 tsp. baking powder
pinch of salt
• preheat oven to 350*. line 15 muffin tins with liners. lightly spray the inside of the cups
• in the bowl of an electric mixer, whip eggs and sugar for 2-3 minutes, until light and airy.
• turn to low and add the sour cream, melted chocolate, and butter and blend.
• slowly add the flours, cocoa powder, the gum, baking powder and salt. mix until well combined
• divide batter, evenly into cups or vessels and bake for about 24 minutes or until a toothpick inserted into the center comes out clean.