So I baked a cake

I created this recipe when I wanted to bring a dairy-free, gluten-free dessert to a dinner party, so my daughter would have something to eat while the rest of us dug into an ice cream cake. Because another guest was vegan, I figured I’d make it vegan as well.

A quick Google search led me to this “Foster cake” recipe, which, as you can see, is in no way gluten free. Being a notorious non-follower of recipes, however, I didn’t worry about substituting a few ingredients and playing around a bit. I subbed almond flour for the matzo meal (but note the difference in amount), cut the sugar, and used coconut milk instead of almond milk because that’s all I had on hand.

The version I took to the party was a slightly sweeter version of what I have below. General consensus was that the cake was great (reminiscent of a McCain’s Deep and Delicious) but could even be a tad less sweet. If you have a really sweet tooth, though, feel free to add more sugar. I like just a subtle sweetness to my desserts, so I’m sticking with this revised amount, which is 50% less than the original recipe.

1/3 cup unsweetened cocoa
1/2 cup sugar
1 tsp baking soda
1/2 tsp salt
1 cup warm water
2 cups almond flour (I use the type sold at Costco)
1/3 cup potato starch (check the health food section at your local grocery store or buy katakuriko at your local Japanese food shop)
1 tsp vinegar

2 tbsp coconut milk
2 tbsp unsweetened cocoa
1/4 cup sugar
4 tbsp canola oil
3 tsp vanilla

Instructions for cake
• Preheat oven to 350° F.
• Line an 8-inch square pan with parchment paper.
• In a large mixing bowl, mix all of the cake ingredients until smooth. Pour into pan.
• Bake for about 30 minutes. Insert a toothpick to check for doneness. If it comes out clean, it’s done.

vegan, gluten-free chocolate cake
Chocolate cake

While the cake is baking, make the glaze. Add the glaze to the cake while the cake is still hot.

Instructions for glaze
• Put all glaze ingredients in a small saucepan.
• Cook over medium heat until smooth and sugar is dissolved.
• Pour the glaze over the cake while the cake is still hot.

Instructions for eating
• Let the cake cool to room temperature.
• Eat cake!

All content © Barbara K. Adamski. All rights reserved. Please respect copyright.