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Disclaimer: Mangala Deshmukh is NOT a licensed Dietician/ Nutritionist.
The information on this website is provided for educational and entertainment purposes only, and is not intended to diagnose, cure or treat any medical or other condition. Always seek the advice of your health provider prior to starting any diet.
Everyone loves chocolate, and what better than a delicious cake served with hot chocolate sauce or a dollop of ice cream? I prepare a couple of gluten free flour mixes and keep them ready- to- use, so that I don’t have to measure each flour separately every time I am baking. My basic puri/ paratha/roti flour also serves well for most baked goodies, but when it comes to chocolate cake, I sneak in some quinoa flour as well. Chocolate covers up the slightly intrusive flavor of quinoa and nutrition gets enhanced
Nutritionists refer to Quinoa as the ‘super grain’, which has nine essential amino acids and can be called a complete protein. It has more calcium than milk, is high in iron, minerals, micronutrients, Vitamin E and some B group vitamins. Most important of all, it is gluten free!
Amaranth and sorghum are both calcium and iron rich—needless to say, the combination is a wonderful mix of nutrients.
Xanthan gum (alternately, guar gum) helps in creating a slight stickiness and stretch in the dough. Gluten free flours need some help with creating this elasticity. The gums are gluten free and allergy free.
Just in case corn /corn starch does not work for you, please use tapioca starch
Prep Time: 15 min
Rest Time: 30 min
Bake Time: 45-50 min
To prepare basic flour mix:
Sorghum Flour – 1 cup (4.4 ounces)
Amaranth Flour – ½ cup (1.9 ounces/approx 2 ounces)
Quinoa Flour – ½ cup (2.5 ounces)
Cornstarch – ½ cup (2.2 ounces)
Xanthan Gum – 1 teaspoon
Salt – ½ teaspoon
1. Mix all ingredients thoroughly in a large, dry bowl.
2. Double the quantity if you like and store in air tight jar/s.
3. Place in fridge to retain flavor and freshness.
Ingredients for the cake:
Gluten Free Flour – 2 cups (recipe above)
Cocoa Powder – 4 tbsp
Double Acting Baking Powder – 2 tsp
1 tsp Baking Soda mixed in 2 tbsp Warm Milk
Unsalted Butter – 1 stick (4 ounces)
Sweetened Condensed Milk – 1 can (14 ounces)
Confectioner’s Sugar – 2-3 tbsp (optional)
Club Soda – 1.25 cup
Vanilla Extract – 2 tsp
1. Preheat oven to 350 degree F (approx 180 C)
2. In a large bowl, sift together Flour, Cocoa Powder, Baking Powder, and Sugar (optional).
3. Melt Butter in a microwavable mixing bowl.
4. Whisk in the Condensed milk and add Vanilla, making sure that the mixture is well blended.
5. Slowly mix 1 cup of Club Soda
6. Gradually fold in the dry ingredients, making sure that there are no lumps
7. Add 1-2 tablespoons extra Soda if batter is too thick.
8. This is a good time to taste the batter and add the confectioner’s sugar, just in case you prefer a sweeter taste.
9. Add Baking Soda mixed into Milk, and give the batter a good stir.
10. Using a hand blender, beat the mixture well to incorporate air and to create lightness.
11. Allow the batter to rest for 30 minutes.
12. Pour batter into a lightly greased 4 lb bundt pan.
13. Bake in preheated oven for 45-50 minutes
14. Insert a toothpick or knife into the center. Cake is ready if knife comes out clean.
15. Gluten free cakes take a little longer to bake than wheat flour cakes.
Delicious with hot chocolate sauce (gluten free of course), or whipped cream/egg free,.gluten free vanilla ice cream.
Dairy Free Variation–
CHOCOLATE WONDER CAKE
This cake is truly a wonder cake. It is free of all the allergenic foods, even dairy. Make and enjoy!
2 cups prepared gluten free flour (as above)
4 tablespoons cocoa powder
2 teaspoons baking powder
Egg Replacer prepared to equal 4 eggs (as per package directions)
1 cup oil
1 cup granulated sugar
1 cup Club Soda/ water
2 tablespoons apple sauce
2 teaspoons vanilla extract.
Preheat oven to 350F (approx 180C)
Sift the flour, cocoa and baking powder in a mixing bowl.
In a separate bowl, whisk together the oil, sugar, prepared Egg Replacer, apple sauce and vanilla extract.
Pour in Club Soda, a little at a time and continue to whisk it in, till it is well incorporated into the batter.
Add 1-2 tablespoons extra Club Soda if batter is too thick
Mix further using a hand held mixer, for about half a minute of so.
Pour into 4 lb bundt pan and bake for 40-45 minutes.
Great with gluten free, dairy free chocolate sauce!
1 ¼ cups confectioner’s sugar
½ stick white butter
¼ cup unsweetened cocoa powder
2 Tablespoons water
1 teaspoon vanilla extract
Place a saucepan on medium heat and mix all ingredients together, except for the vanilla extract.
Mix well, stirring continuously till mixture comes to a rolling boil.
Boil for a minute, and remove from heat.
Allow mixture to cool a little for about 10 minutes or so. Frosting should be warm and have a batter like pouring consistency.
It will set on the cake as it cools.
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