Gluten Free Eggless Chocolate Cake

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
Serves: 8-10


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

Method:

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

Method:

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!

Ingredients

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.

Method

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!

Frosting

Ingredients:

1 ¼ cups confectioner’s sugar
½ stick white butter
¼ cup unsweetened cocoa powder
2 Tablespoons water
1 teaspoon vanilla extract

Method:

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.
Add vanilla.
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.
Delicious!

0 thoughts on “Gluten Free Eggless Chocolate Cake

  1. I tried baking cupcakes with this recipe but it always sinks in the middle. The Binet cake comes out vey well though. Any tips to bake cupcakes with this recipe?

  2. Hi Manjula Aunty – I followed the dairy free version of your chocolate cake recipe exactly as you have written but my cake did not come out good. From outside it looks like done but from inside it looks just like “aatte ka halua” – not fluffy at all – very dense – looks uncooked. Knife comes out clean which means it is done. I was also able to cut clean pieces.

    For egg replacer I used – 1 tbsp tapioca flour + 3 tbsp warm water + 1/2 tsp baking powder.

    What egg replacer do you use?

    Could you suggest what might have gone wrong?

  3. Manjula Aunty – Thank you for the basic gluten free flour recipe. I made chapatis, stuffed parathas and plain parathas with it. Everything turned out perfect.

    Please please please share the recipe for Gluten Free Plain Bread and GF Pizza.

    Anjali

    1. Hi Chinmayi,

      Yes, you can use regular baking powder. Just be sure you have your oven pre-heated and are able to immediately put the cake batter in the oven as soon as its mixed.

  4. Thank you very much for this reciepe coz my son is cealiac and after eating this cake he was very happy and overjoyed.please post some pizza and bread reciepe{gluten free}coz gluten free flour mix doesnt work for this.PLEASE.Thanku so much.

  5. Hello Anuja & Hetal … My son is allergic to milk ,corn, eggs
    & wheat … It’s really hard to find stuff for him … He is just two &
    Half years old … He love cake …. Do you have any substitute for
    All that stuff …. Pls help me !!!! Thank for gluten free chapti & for
    Neer Dosa … He really love it :)) Thanks once again:))

    1. Hi Monica,

      We do have a gluten free cake recipe, but it has milk and corn starch in it. Sorry, we do not have any other recipe at this time.

  6. Hi,my daughter has gluten intolerance,i m very much relieved by ur yummy gluten free recipes,kindly give us more gluten free recipes for different types of gluten free breads and buns.Tones of thanks for ur efforts.

    Thanks….

  7. Hi There thanks for posting these recipies. My daughter has so many allergies she is only 3 . I was thinking what shud I cook and now I have some options wheat free. SO hope to see you more recipe for gluten free. Tones of thanks. You r life saver.

    Many many many ….. Thanks
    Poppy

  8. But this isn’t dairy free! It uses a can of sweetened condensed milk. Have you tried it with a can of coconut milk instead? What else would you suggest? This sounds so good and I am definitely going to make it!!!! But I need it without the condensed milk.

  9. Great recipe. would love to try it for my baby. She is allergic to wheat, dairy and lentils. Can I substitute butter for oil and is there a substitute for condensed milk?

    Thanks.

    1. I have written out a dairy free recipe just below this one. No video has been made, but please try this dairy free recipe–I call it Wonder Cake–it turns out great!

  10. hiiii

    all the names of the flour looks very strange… kindly clarify which shops can i find the respective flours

    thank you

  11. Hi anuja and hetal tks so much for all the hard work u both r doing for all of us ,I have one request can pls show us how to make peri peri salt at home like nandos as I tried wit chilli pow salt but not good tks again and god bless u both ta peri

  12. hii..thnx for the recipe..the frosting includes white butter..do u think that will be safe for lactose intolerant kids?…if yes whats the alternative…thank u so much once again.

    1. Amaranth means chailai in Hindi and Tandalajo in Gujarati.
      Quinoa means Masoor in Hindi as well as Gujarati.

      1. Amaranth is Rajgira in Hindi, while sorghum is jowar, or jwari.
        There is no Hindi name for quinoa as it is a South american grain and is not found in India. It is certainly not masoor.

        1. Thanks SMTC team for posting this recipe. Can this flour mix be used to make Namak pare or papdi? Would you post a wheat free and eggless recipe for chocolate chip cookies?

    2. Masoor is lentil and a grain. Quinoa is NOT a grain but a seed looks a lot like half of a mustard seed(insides of a mustard seed are the closest comparision I found to how quinoa looks, except quinoa is not yellow in color) Taste wise it’s pretty “noticeable”! Even a tiny bit of quinoa flour makes it’s presence known in a dish. Sorry don’t know what it’s called in Hindi but it’s not Masoor.

  13. A GOOD AND NEEDY RECIPE TO SERVE KIDS A NON HARMFUL, FULL OF NUTRITION AND FREE FROM ADULTERATIONS.

    MANY MANY THANKS TO THE TEAM OF THREE.

  14. An excellent recipe. One can prepare at home, can serve to kids all the time. Nutritious as well as non harming ingredients without any adulterations. Major benefit in preparations: all the ingredients are available easily in required quantity except Xanthan Gum. But good alternate: Guar Gum.

    Many many thanks to the team of Anuja, Hetal and Mangala Deshpande.

  15. Dear Anuja and Hetal,

    I truly love you guys and appreciate the efforts you put in!
    Could you please suggest that can we use ground quinoa if unable to find the flour, do we need to roast the grain before making it into a powder?

    Thanks and Regards.
    One of your Fans!

    1. I have not tried to grind quinoa at home, but i suppose you could try making small quantities of quinoa flour in a spice/coffee grinder. Do not roast it as roasting will change the texture of the flour, and affect the texture of the batter.
      Enjoy your cake!

  16. Hi guys,

    Could you please tell me where to buy these item:

    Sorghum Flour (this one besides Indian store)
    Amaranth Flour
    Quinoa Flour
    Xanthan Gum

    Thank you so much. :))
    Rani

    1. These are all available these days in natural groceries or the health food section of supermarkets. Look especially for Bob’s Red Mill products. They make all of these ingredients and if you can’t find locally you can order at bobsredmill.com. No, I don’t work for them but I do have to live a gluten-free life and these folks carry everything.

    2. Hi Rani,

      We found all of the ingredients at Sprouts – its a health food store. Central Market or Whole Foods should also carry the items.

  17. Hello Guys,

    I am so thrilled about this recipe, can’t wait to bake it. Many thanks to Aunty and you both lovely ladies.

    Please keep on posting such healthy recipes. How about making some of the Indian snacks into healthy snacks, such as Ghathiya, Chakri, etc. baking them instead of frying them.

    I am sure most of the people will love such recipes.

    Thank you again for your excellent work.
    Rani

    1. Yes! You are so right! Many of us love spicy Indian snacks but most of them have to be deep fried. It will be gr8 if there are some baking options with lesser calories.

  18. yeah… even I.. can we use normal all purpose flour or whole wheat pastry flour coz we arent allergic to any…

  19. can i use plain flour for this recipe since my family isnt allergic to any type of food cause i cant everything on the gluten free list

  20. Hi Team,

    Will this recipe work without the xanthan gum?? because thats the only ingredient I am not able to find. Me and my husband are not allergic to gluten so do u suggest any sustitutes for xanthan gum?

    Thanks

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