I asked the fans of the TLB Facebook page to choose the next recipe they wanted to try. The choices were between TLB Double Chocolate Cake and a new recipe we created that is Gluten Free/Grain Free/Dairy Free/Refined Sugar Free. The Gluten Free cake won by a land slide. Many people wrote in to specifically request this recipe saying things like “You can find chocolate cake recipes every where you look, but a good gluten free/dairy free cake is very hard to come by!”
And I would have to agree with that. When I cut out wheat and sugar from my diet for personal reasons over a year ago, I was so sad at the thought of not eating cake anymore. A small slice of decadent cake with a cup of hot coffee or tea in the afternoon truly brought me a lot of joy. When I finally got up the courage to make a gluten free cake (I started with cupcakes), I was so disappointed. Gummy texture, weird flavor, too eggy…just plain icky. My love for cake was slipping away.
I went to work and finally created this chocolate cake recipe that would fool the pickiest of chocolate cake eaters. The rich chocolate flavor is perfect and the light and tender crumb could rival any gluten filled cake. In fact, anyone we serve it to can never tell it’s gluten and dairy free. I hope it’s the same for those you serve it to and also brings joy to anyone suffering with gluten or dairy allergies/intolerances and still craving a great slice of cake!
Note: This recipe is NOT nut free or egg free nor can it be considered vegan because of the eggs (sorry)
Gluten-Free Chocolate Cake with “Caramel” Swiss Meringue Buttercream
(makes 4 6 inch cakes + approx. 4 cupcakes – recipe can be halved)
The following link will provide access to downloadable and printable recipe files
