Low-Allergen Chocolate Cake

Start to finish: 50 minutes

Servings: 8

This cake is completely free of all 9 major food allergens (milk, eggs, peanuts, tree nuts, fish, shellfish, soy, wheat, and sesame). The recipe uses plant-based alternatives instead of the top food allergen ingredients, while maintaining a moist, tender crumb structure through the use of aquafaba (the liquid from canned chickpeas) as a binder and coconut milk for richness. Look for ingredients that are simple and without additives to limit exposure to other food sensitivities or allergies.

Ingredients

For the cake:

• 1 3/4 cups brown rice flour
• 1/2 cup tapioca starch
• 1 cup coconut sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder (aluminum-free)
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 can (13.5 ounces) full-fat coconut milk
• 3/4 cup aquafaba (liquid from canned chickpeas)
• 1/3 cup oil (avocado or olive oil)
• 2 teaspoons unsweetened vanilla extract
• 1/2 cup boiling water

For the frosting (optional):

• 1/2 cup unsweetened cocoa powder
• 1/2 cup coconut oil (softened)
• 1/4 cup maple syrup
• 1/4 teaspoon vanilla extract
• Pinch of sea salt

Instructions

1. Preheat the oven to 350 F.
2. Lightly coat two 9-inch round cake pans (or 1 rectangular pan) with oil, and place parchment paper on the bottoms to prevent sticking.
3. In a large mixing bowl, sift together the brown rice flour, tapioca starch, coconut sugar, cocoa powder, baking powder, baking soda, and sea salt.
4. In a separate bowl, whisk together the coconut milk, aquafaba, oil, and vanilla extract until well combined and slightly frothy.
5. Create a well in the center of the dry ingredients, and pour the wet mixture into it.
6. Gently fold the wet and dry ingredients together using a spatula, stirring until just combined. Do not overmix, as this can create a dense cake texture.
7. Carefully pour the boiling water into the batter, and stir gently to combine. The batter will appear thin, but this is correct and results in a moist cake.
8. Divide the batter evenly between the prepared cake pans, filling each about 2/3 full.
9. Bake for 32 to 35 minutes. The cake is done when a toothpick inserted into the center comes out with just a few moist crumbs.
10. Allow pans to cool on a countertop for 10 minutes.
11. Run a knife around the edges of each cake and carefully invert the cakes onto cooling racks. Allow them to cool completely for at least 1 hour before frosting.
12. To prepare the frosting (if desired), combine the cocoa powder, softened coconut oil, maple syrup, vanilla extract, and sea salt in a bowl. Whisk together until smooth and spreadable.
13. Once the cakes are completely cooled, place 1 cake layer on a serving plate and spread a layer of frosting evenly across the top.
14. Place the second cake layer on top and spread the remaining frosting over the top and sides of the assembled cake.
15. Allow the frosting to set for 15 minutes before slicing and serving.

Nutritional information (per 1 slice without frosting)

• Calories: 285
• Protein: 2.8 g
• Carbohydrates: 52 g
• Fiber: 4 g
• Fat: 11 g
• Sodium: 220 mg

Suitable for

Dairy-free diet, egg-free diet, gluten-free diet, nut-free diet, soy-free diet, vegan diet

Looking for delicious allergy-free recipes? Find your next meal here.