gluten/dairy/soy free chocolate cake

First I must give all credit to Hershey as they are who I originally take the recipe from and my grandma and mom who always made this yummy cake!  How I miss them.

Try adding a little more chocolate by using enjoy life chocolate chips or chocolate chunks in between the layers or sprinkled on top.   My family can never have too much chocolate.    

2 cups sugar ~  1 &  3/4  cup Tom Sawyer GF Flour (or GF flour blend) ~  3/4 cup Hershey’s cocoa ~ 1.5 tsp baking powder ~ 1.5 tsp baking soda ~ 1 tsp salt ~ 2 eggs or egg sub ~ 1 cup almond or coconut milk ~1/2 cup olive oil ~ 2 tsp vanilla extract ~ 1 cup boiling water.        Directions

  1. 1 Heat oven to 350°F.  Grease and flour two 9-inch round baking pans.
  2. 2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.  Add eggs, milk, oil and vanilla; beat on medium speed of  mixer 2 minutes.  Stir in boiling water (batter will be thin).  Pour batter into prepared pans.
  3. 3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.  Cool  10 minutes; remove from pans to wire racks.  Cool completely.  Frost with “PERFECTLY CHOCOLATE” CHOCOLATE  FROSTING.  10 to 12 servings.

    ONE-PAN CAKE:  Grease and flour 13x9x2-inch baking pan.  Heat oven to 350° F.  Pour batter into prepared pan.  Bake 35 to 40 minutes. Cool completely.  Frost.

    THREE LAYER CAKE:  Grease and flour three 8-inch round baking pans.  Heat oven to 350°F.  Pour batter into prepared pans.  Bake 30 to 35 minutes.  Cool 10 minutes; remove from pans to wire racks.  Cool completely.  Frost.

    BUNDT CAKE:  Grease and flour 12-cup Bundt pan.  Heat oven to 350°F.  Pour batter into prepared pan.  Bake 50 to 55 minutes.  Cool 15 minutes; remove from pan to wire rack.  Cool completely.  Frost.

    CUPCAKES:  Line muffin cups (2-1/2 inches in diameter) with paper bake cups.  Heat oven to 350°F.  Fill cups 2/3 full with batter.  Bake 22 to 25 minutes.  Cool completely.  Frost.  About 30 cupcakes.

    1/2 cup Earth Balance gluten/dairy/soy free butter ~2/3 cup HERSHEY’S Cocoa~3 cups powdered sugar~ 1/3 cup milk sub~1 teaspoon vanilla extract

    Melt butter.  Stir in cocoa.  Alternately add powdered sugar and milk, beating to spreading consistency.
    Add small amount additional milk, if needed.  Stir in vanilla.   About 2 cups frosting.

Print Friendly, PDF & Email

Leave a Reply

WordPress Anti-Spam by WP-SpamShield