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Just thought id throw this on TL.net since I'm sure at least a few of you have family members/girlfriends who have celiac disease and can't have gluten.
My girlfriend takes it a few steps further and is also lactose intolerant, and violently allergic to eggs and corn. Basically you have to get creative if its not rice, vegetables and chicken/fish.
I've made a few of these chocolate cakes now and adjusted a few things from the original recipe I found online. The basic idea to making it work without eggs is to use canola oil & vinegar to form an emulsion that emulates eggs (the reaction from the vinegar & baking soda helps it to rise properly as well). Then you substitute wheat flour for sorghum, rice or tapioca flower.
My first cake was entirely sorghum flour, but unfortunately sorghum is quite coarse and not very cohesive, so the first cake had a powdery texture & a slight aftertaste, but was still workable.
The second attempt I used tapioca flour, which basically resulted in a cake shaped piece of chocolate tapioca jelly. It was literally rubbery. The taste was still good though.
I want to eventually try rice flour since its more fine than sorghum and less starchy than tapioca, but I still have lots of sorghum & tapioca so I'm going for a blend. I figure the starchy cohesive texture of the tapioca will help hold the sorghum together and lessen the strange after taste. I went 2/3 sorghum 1/3 tapioca, its in the oven now and ill let you know how it turns out later.
Edit: 2/3 sorghum 1/3 tapioca is still too crumbly, when I tried to get it out of the pan it fell apart. Trying 1/2 & 1/2.
Edit: 1/2 & 1/2 sorghum to tapioca gives a good consistency. I haven't taken it out of the pan yet, waiting a loooong time for it to cool just to be sure.
Here is the recipe if any of you are wondering: Still somewhat of a work in progress. Usually takes about 35 mins at 350, but varies depending on the pan.
3/4 cup sorghum flour
3/4 cup tapioca flour
1 cup sugar
1 cup water
1/3 cup canola oil
1/4 cup cocoa powder
1 teaspoon baking SODA
1 teaspoon vinegar
1/2 teaspoon salt
1/2 teaspoon vanilla
For icing I just use margarine & icing sugar with a bit of water.
Will update post when I've tried the cake later tonight.
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Hard to imagine that it'd be even close to a real cake at that point O.O
I've never had to worry about this before, but I love to bake. I can't imagine not using eggs or milk in a chocolate cake. Have you got a camera?
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Can't wait to find out how it tastes.
Either way its good that you found away to work within those very strict criteria.
It must be difficult.
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I'm in a similar boat; my mother has celiac disease and the girl I've been seeing lately is fairly lactose intolerant. The latter's birthday is coming up, so I might have to try this out and see how it goes.
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Add some vanilla extract to the frosting mix for extra flavor, also if you want chocolate you just need to add in a bit of Cocoa powder.
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That's an epicly tolerant cake.
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Ok so the sorghum & tapioca 2:1 ratio seems to be OK, but still a bit crumbly. I think next time ill try half & half or rice flour. Tastes good though (still noticeable sorghum flavor).
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On July 22 2011 04:51 Symmetry wrote:
Hard to imagine that it'd be even close to a real cake at that point O.O
I've never had to worry about this before, but I love to bake. I can't imagine not using eggs or milk in a chocolate cake. Have you got a camera?
Yeah but this one isn't pretty. it broke into several peices when I tried to get it out of the pan, I think i might try again with 1/2 sorghum half tapioca and then ill take a picture.
Edit: Round 2 is in the oven as we speak.
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:O
I would like to try this :3
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Have you tried making variations of carrot cakes? I had a co-worker awhile ago that had a laundry list of dietary restrictions, we got her a carrot cake from this place: http://www.stickyfingersbakery.com/ for her birthday lunch. Its a well known vegan bakery in DC . Obviously they don't publish their recipes, but they do have full ingredient lists for their food, so you might be able to pull some new substitute ingredients from it for use in your baking.
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On July 22 2011 05:59 Z3kk wrote:
:O
I would like to try this :3
I should make it for you >.>
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I use a form of pumpkin to simulate the use of eggs. It makes the cake a bit more moist, but firm.
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On July 22 2011 08:08 Froadac wrote:I should make it for you >.>
Best idea EVAR :DD
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Yay much <3 for all auto immune diseases. Once you have one you're at a higher risk for others.. so <3 all around to people dealing with these everyday. Really thoughtful to make her a nice cake Good work!
On a side note: She's gotta be pretty fit? Veggies/rice/chicken/fish? At least the small downside is she probly is forced to eat healthy
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This really seems to be pushing the boundaries of what a "cake" is lol
Hope it turns out well for you.
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Ooh, I might have to try making this. I love baking :3
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On July 22 2011 08:37 Pawsom wrote:
Yay much <3 for all auto immune diseases. Once you have one you're at a higher risk for others.. so <3 all around to people dealing with these everyday. Really thoughtful to make her a nice cake Good work!
On a side note: She's gotta be pretty fit? Veggies/rice/chicken/fish? At least the small downside is she probly is forced to eat healthy
Yeah she is more or less forced to eat healthy. I mean the most unhealthy thing she can eat is stuff like this, sorbetto, or dark chocolate. It also helps that she is very active & has a fast metabolism, if she doesn't constantly snack she can't seem to get enough carbs.
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The half sorghum half tapioca out of the pan. The edges crumbled a bit but the rest was decently moist and cohesive.
![[image loading]](http://i.imgur.com/TOLJR.jpg)
I know I'm pretty much a master chef when it comes to icing.
![[image loading]](http://i.imgur.com/BvUjf.jpg)
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EPT
