We all need a simple gluten free cake that we can whip up quickly and is safe for all of the kids at school for birthdays - or for any event. For my kids it has to taste "normal" too - they're not into anything that tastes a little bit funky and sometimes that's really hard when you have so many ingredients that you can't use.
I find that the trick with getting a "normal" taste and a good texture with gluten free baking is to use a blend of flours and starches. You can change the flours if you can't use what I have or don't have it - just switch flours of equal weights (eg. rice flour for sorghum, arrowroot starch for potato starch etc).
I normally make a version of this that has almond and oat flour in it but I've tweaked it and tweaked it until I got a good taste and it's free of all top 8 allergens and is gluten free. I make it with egg now that Alex can have egg but if egg is not safe for your kiddos just use a chia egg. There are instructions for that.
My kids are always pretty keen to help in the kitchen so we did this video to show you them making the cake. It looks like it was pretty simple to make the video but that saying that you should never work with kids or pets on camera.....I'm thinking it's true haha.
Free from gluten, wheat, dairy, tree nuts, peanuts, soy, can be egg free
150g sorghum flour
80g potato starch
70g sunflower seeds
70g raw cacao powder
200g rapadura (or sugar)
1 tsp bi-carb soda
2 tsp baking powder
pinch of salt
1½ tsp xanthan gum or guar gum
2 tsp vanilla extract
250g coconut oil
250mls dairy free milk
Note: For no eggs make a "chia egg". Add 2 tablespoons chia seeds to 120mls water and let it sit until it gels. Add as you would normal eggs.
Tip: To make cupcakes: bake at 180 degrees for approx. 20 minutes (makes about 24)
Now how about that icing?! I don't think you can go past this super simple ganache from Monique over at The Nourished Psychologist. Just take equal amounts of coconut cream and safe chocolate. I used 150g coconut cream and 150g dark chocolate to make mine. Simply heat the coconut cream until just before boiling and stir in small chunks of chocolate until it's melted. Either drizzle over the cake warm or pop the ganache in the fridge for about 2 hours to cool and set and ice when think and spreadable. Simple and yummy!
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