Christmas Eve we spent the day with my Dad’s family. Though we all live on the Island, it was so nice to spend time together and reconnect. For a short time, I was the only family member (on my dad’s side) to be GF (and now dairy-free), however this is no longer the case. My cousin is also GF and DF.
I am not a big desserts person, but since it was Christmas I wanted to make something special for us. Before my cousin went GF/DF one of her favorite desserts was a chocolate cake that my mom makes. I decided to take a risk and experiment(however, I also brought my homemade cookies just in case it was a flop!).
My brother and I use to swim on a club team. This recipe came from a cookbook that the team made up for a fundraiser. The cake is so good, rich in chocolate, and moist. However there is one big problem, it contains both gluten and dairy! Over the summer I wanted to try out this recipe, but did not know what type of substitute to use in place of sour cream. However, I read plain coconut milk yogurt was a great substitute, and decided to give it a try.
The cake came out great! It was really moist and wasn’t overly rich in chocolate. Both my cousin and I enjoyed the cake. My Aunt and Uncle also tried the cake, and couldn’t tell the difference (I know I did good, when a gluten-eater says that!). Below is the recipe for your enjoyment:
Rich Gluten and Dairy Free Chocolate Cake
1 pkg. semi-sweet chocolate chips (Ghirardelli is GF/DF)
1 GF chocolate cake mix (any kind – I used Betty Crocker GF mix)
1 pkg. instant chocolate pudding mix (Jell-O is GF/DF)
½ pt. Plain Coconut Milk Yogurt
½ c. cooking oil
Preheat oven to 350*.Beat all ingredients, except chocolate chips, for four minutes.Let stand 15 minutes.
Grease tube pan while waiting.Put ½ chips on bottom of tube pan. Pour mixture over chips.Put remainder of chips on top of mixture. Bake for about 60 minutes. Sprinkle while hot with powdered sugar. As always it is important to read labels and verify that ingredients did not change.