Super Moist and Decadent Chocolate Cake - Gluten Free, Top 8 Allergy Free, Vegan

My decadent and moist gluten free cake is top allergy free (dairy free, egg free, nut and peanut free, soy free, wheat and gluten free, fish and shellfish free) and full of incredible, rich chocolate flavour. Your fork will sink right into it; it’s so soft and velvety. Richness and decadence are qualities we do not always associate with free-from baking, but in my opinion this cake could stand up to any glutinous or egg-containing cake, any day.

The cake itself is a dark chocolate sponge, and the topping is a thick dark chocolate glaze. This cake is at once formal and casual - it really depends on how you choose to serve it.

When should you make this cake? RIGHT NOW.

It would be great for anything from a birthday celebration, to dessert at a family gathering, to a casual picnic afternoon with your best pals.

Super Moist and Decadent Chocolate Cake - Gluten Free, Top 8 Allergy Free, Vegan

Recipe Notes:

• Mix with a fork or whisk and NOT an electric mixer or electric beaters. The batter is quite elastic and gloopy due to the amount of chia seeds, and it will crawl up the beaters like an enraged sea creature, attacking the handle. A total mess situation. I test the recipe thoroughly enough that I will make these mistakes so you don’t have to.

• Do not be alarmed by the gloopyness of the batter - it is supposed to be this way! That’s what gives the cake its rich and molten interior texture. It should become gloopy after about 30 seconds of mixing.

• Choice of vinegar: I prefer to use apple cider vinegar for this recipe however you can use white vinegar if that is what you have on hand. Do not use balsamic vinegar as it is not acidic enough. The reaction of vinegar and baking soda acts as the leavening agent in this recipe, taking the role that is typically performed by egg in traditional baking recipes.

• Choice of oil: Olive oil works best in this recipe. Olive oil has richness and flavour, and keeps the batter moist without making it greasy. I tested the recipe with liquid coconut oil as well (coconut is not classified as a nut in Canada) however I found the final cake to be slightly on the greasy side in this particular recipe, and of course it did alter the flavour. However if your preferred allergy safe oil is liquid coconut oil then by all means use it in equal measure. Do not use a solid oil in this recipe - you need to use a liquid oil. Avocado oil or canola oil would be suitable supplements as well. If you want to use a solid oil such as allergy safe vegan butter or shortening, melt it first.

• Proper mixing technique: When working with tapioca starch and chia seeds there is a risk of the batter clumping together in a very unpleasant way that will result in globules of white flour throughout your finished cake. This is generally unappetizing. What I love about the gloopy texture of both chia seeds and tapioca starch is that they make excellent replacers for the texture traditionally achieved with egg and gluten. They bind the batter together and create a rich and dimensional texture in the finished cake. However please be sure to mix and measure according to the recipe - and read the whole recipe through before you begin! The order in which you mix the wet and dry ingredients is important in this recipe; it is not a one-bowl cake. But trust me it is worth that tiny little bit of extra effort.

Ingredients for Super Moist and Decadent Chocolate Cake - Gluten Free, Top 8 Allergy Free, Vegan

• 1 tbsp ground chia seeds

• 1 1/2 cups warm water

• 2 tbsp apple cider vinegar

• 1 tsp pure vanilla extract

• 1/2 cup olive oil

• 1 1/2 cups powdered sugar

• 1/2 cup allergy free cocoa powder

• 1/4 cup tapioca starch

• 1 cup white rice flour

• 1 1/2 tsp xanthan gum

• 2 tsp baking soda

• 1/4 tsp sea salt

Chocolate Glaze

• 1/2 cup cocoa powder

• 1/2 cup maple syrup

• 1/2 tsp pure vanilla extract

• a pinch of salt

How to make Super Moist and Decadent Chocolate Cake - Gluten Free, Top 8 Allergy Free, Vegan

1. Preheat the oven to 375F and line an 8 inch square cake pan with parchment paper.

2. Whisk together the ground chia seeds, water, apple cider vinegar, vanilla, and olive oil, in a medium bowl. Set aside.

3. Set a sieve on top of a large mixing bowl. Sift the powdered sugar, cocoa powder, tapioca starch, white rice flour, xanthan gum, baking soda, and sea salt into the bowl. Remove the sieve and whisk the dry ingredients together.

4. Pour the wet mixture into the dry mixture slowly, whisking the whole time to smoothly incorporate the two together. Whisk until smooth and silky, about 30 - 45 seconds.

5. Pour the batter into the lined cake pan and smooth out the top.

6. Place the tray into your preheated oven and bake for 30 - 35 minutes or until a toothpick inserted in the center comes out clean.

7. Let the cake cool in the pan. It will also be glazed in the pan as this is a casual slab cake.

8. Whisk together the glaze ingredients. It will be quite thick and shiny. Spread the glaze over the cake while it is still warm.

9. To serve, slice the cake in singular downward motions using a large, smooth knife. Do not use a serrated knife, and do not drag the knife through the cake as it will tear. A clean slice downwards will give you a clean cut. Repeat this so that you have 9 squares.

Serves 9 slices