Deep-Dark Chocolate Cake
This chocolate cake is so velvety and rich, you will never miss the wheat. There are some secrets to making a good wheat-free cake, though, so be careful when making substitutions and be sure not to cut corners on mixing or wait times.
Servings Prep Time
15-20slices 45minutes
Cook Time Passive Time
40-50minutes 10-30minutes
Servings Prep Time
15-20slices 45minutes
Cook Time Passive Time
40-50minutes 10-30minutes
Ingredients
Chocolate Mixture
Dry Ingredients
Butter Mixture
Instructions
Chocolate Mixture
  1. Place bake-even strips into a bowl of water to begin soaking.
  2. Whisk the cocoa in a small bowl to break up any large chunks. Whisk in the hot milk to dissolve the cocoa; then whisk in the espresso. Allow the mixture to cool completely before using in the cake batter. While you wait, prepare the pans and the other parts of the cake batter.
Prep
  1. Mix together 3 Tbsp of baking cocoa and 3 Tbsp of butter. Use wax paper to spread a thin layer of the mixture on the inside of two 8 x 2 inch round cake pans. Squeeze extra water out of the bake-even strips and wrap each pan with the strips.
  2. In a medium-sized mixing bowl, whisk together the flour, salt, and baking soda. Set aside.
  3. In a large mixing bowl, use an electric mixer on low to whip the butter until it is creamy. Add the sugar and canola oil alternatey, mixing thoroughly between additions. Keep mixing until mixture is firm enough to hold soft peaks.
  4. Add the eggs, one at a time, mixing on low speed until well-combined.
Make the Batter
  1. Preheat the oven to 350ᵒF.
  2. Once the chocolate mixture has cooled to room temperature, assemble the batter. Add 1/3 of the flour mixture and mix on low until just combined; then do the same with 1/3 of the chocolate mixture. Keep alternating additions and mixing between each addition until just combined.
  3. Immediately pour 1/2 of the batter into each cake pan. Allow to stand for 10 minutes before placing in the oven.
  4. Bake for 40-50 mins until the cake is firm and a toothpick inserted in the center comes out clean.
Recipe Notes

My recipes avoid all ingredients listed on the American Latex Allergy Association website as known for cross-reacting with latex as well as a few other ingredients that I have discovered elsewhere. However, latex-fruit syndrome is still an emerging issue and poorly understood. There may be other foods that cross-react, and people with latex-fruit syndrome often have other food allergies independent of their latex allergy. Each individual is different, so be sure to discuss with your allergist the safest way for you to try out ingredients that are new to you before you cook with them.