gluten free, sugar free, dairy free = candida-friendly chocolate cake recipe
My mom had made me this cake a couple of times, but I decided to try it last night and it was very yummy — and easy to make.
You will need:
1/4 cup of dairy-free (lactose-free) margarine
5 very heaping teaspoons of rice syrup
2 teaspoons gluten-free vanilla (or vanilla extract)
1/4 cup cocoa powder
1 1/2 cups white rice flower (not brown)
1 teaspoon gluten-free baking powder
All you have to do is find 2 8 inch round cake pans — grease them with the margarine. Preheat the oven to 350 degrees celcius.
1. Put the margarine, rice syrup, eggs, vanilla, cocoa powder, rice flower and baking powder into a medium mixing bowl and beat until smooth and creamy (won’t take long).
2. Put half of the batter in each of the cake pans and smooth the surface of each. If you have gluten, sugar, dairy free chocolate chips (as I mention in my candida-friendly chocolate chip cookie recipe) then you can sprinkle them on the tops of both pans full of batter.
3. Bake in the preheated oven for 25 minutes.
4. Leave to cool for a half an hour or so, then place one of the cake halfs on a plate, and spread strawberry jam (with no sugar — and only if you’re far enough along in your candida diet to be able to accept natural sugars — so 4 months in or so), then place the other half on top.
5. Cut, and enjoy.
It’s so yummy! I had a quarter of the cake last night — you’ve got to eat it fast, because rice flour tends to crumble apart quickly.
Let me know how it goes and if you like it.