The hectic holiday season is coming, full of festivities and food and bringing the question of what to make? That question is even further complicated if you, your family, or your friends have food allergies. If you do, you know the holidays can be an even more tricky and stressful season when it comes to mealtimes. What do you do? Find the perfect allergy-free recipe of course! Here’s on for chocolate cake or cupcakes, free of ALL major allergens (dairy, egg, nuts, tree nuts, soy, fish, shellfish, wheat/gluten):
Recipe:
3 cups all-purpose flour = 420 grams of any gluten-free flour combination
2 cups sugar
1/2 cup = 70 grams of baking cocoa
2 tsp. baking soda
1 tsp. salt
2 cups cold water
2/3 cup vegetable oil
2 tsp. vanilla extract
2 tsp. apple cider vinegar
1 tsp. xanthan or guar gum (only if using gluten-free flour)
1-10 oz. bag of mini chocolate chips—optional; omitting them will make the batter appear thinner
Steps:
- In a large mixing bowl, combine all dry ingredients using a whisk.
- Add all wet ingredients to the dry ones and fold them in with the whisk until well-moistened.
- Mix ingredients for 2 minutes using an electric mixer.
- Pour into a greased 13” by 19” by 2” baking pan or two muffin pans with cupcake liners.
- Bake at 350° degrees for 25-30 minutes for cake, 20-25 minutes for cupcakes, or until a toothpick inserted near the center comes out clean. Cool completely.
This recipe yields 12-15 servings, can be topped with your favorite icing, powdered sugar, or simply left plain, and the cupcakes freeze very well.
