Gluten-Free, Allergy Friendly Chocolate Cake with Chocolate Ganache

By Marlisa Brown MS, RD, CDE, CDN

This allergy friendly vegan chocolate cake can fit for many allergies. If you are allergic to tree nuts substitute gluten-free blend flour for the almond meal, and rice milk for the almond milk.  YUM.  Serves 12

Ingredients:

½ cup gluten-free flour blend

1 cup almond meal

2 Tbsp ground flax

1 ¼ cups granulated sugar

½ cup coco powder

1 tsp baking powder

1 tsp baking soda

1 tsp xantham gum

¼ tsp sea salt

¼ cup coconut or olive oil

1 ¼ cup almond milk

2 tsp vanilla extract

1 tsp vinegar

Preheat oven to 350 degrees F.

  1. Coat a round baking pan with a little oil, cut a circle out of parchment paper and press on the bottom of the pan, do not oil the parchment paper.
  2. Mix all the dry ingredients together with a fork until well combined.
  3. In a bowl whip together all wet ingredients, slowly incorporating the dry ingredients whipping after each addition.
  4. Pour into prepared cake pan and bake for about 45-55 minutes, until toothpick comes out mostly clean and cake is pulling away from sides of the pan.
  5. Remove cake from oven and let cool about 10 minutes, flip cake onto a dish pulling off parchment paper and flip back and leave  platted to completely cool.  Mean while prepare the chocolate ganache directions follow.

Chocolate Ganache

This can be used as a great dipper for fruits and gluten-free pretzels and potato chips as well.

 1 ½ cups dark chocolate chips (soy-free and dairy-free such as available from “Enjoy Life Foods”

1 ¼ cups almond milk

4 Tbsp granulated sugar

1/8 tsp salt

1 ½ tsp vanilla extract

1 ½ Tbsp olive oil

  1.  Place chocolate chips in a glass bowl and microwave for about a minute, and stir to make sure completely melted.
  2. In a small pot slightly heat milk, with sugar and salt, pour in melted chocolate remove from heat and whip until incorporated together.
  3. Whip in vanilla and oil, and let sit until room temperature.
  4. Place ganache in refrigerator until it thickens enough so it doesn’t run when you pour a tsp of it onto a place.
  5. Pour ganache over cake and refrigerate until ready to serve.
  6. Garnish with berries or sliced almonds.

Tip: As mentioned previously if you are allergic to tree nuts, substitute gluten-free flour blend for almond meal, and use rice milk in place of almond milk.

Nutritional Information for cake with ganache per serving:  346 calories, 5.6 gm protein, 50.5 gm carbohydrates, 15.9 gm fat, 0 mg cholesterol, 358 mg sodium, 2.4 gm fiber, 136 mg calcium, 2.4 mg iron

** Allergy Tip:  This recipe is Gluten-free, milk-free, egg-free, soy-free, peanut-free, fish and shellfish-free, vegetarian, and vegan.

FODMAP:  This recipe is low FODMAP unless you are sensitive to chocolate.

 

 

 

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