Orly's Gluten Free & Sugar Free Chocolate Cake
It was Sunday morning and my sister in law called me in a frenzy. "Orly- tonight is my mom's birthday party and I don't have a cake for her! Can you whip up something quick for this afternoon? She is gluten free, dairy free and sugar free!" I looked up a recipe for a quick "one bowl" chocolate cake. I replaced the sugar in the recipe with xylitol, replaced the milk and butter with almond milk and oil, and made a coconut oil frosting instead of a buttercream. The cake needed to bake for about 2x as long, but it turned out delicious! This is a rich and moist chocolate cake. It only takes a few minutes to prepare the batter in just one bowl. Frost with your favorite chocolate or vanilla frosting. You can also make this cake with sugar by replacing the xylitol in the recipe with granulated white sugar.
2 cups xylitol
1 3/4 cups Blends by Orly Sydney Blend
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk (or non dairy milk alternative)
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a nine or 10- inch round springform pan.
- In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
- Bake 1 1/2 hours in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
- For a delicious sugar free chocolate glaze, I like to mix together equal parts melted coconut oil, unsweetened cocoa powder and maple syrup. Pour glaze over the cake after it cools.