I can’t believe I am going to do this but I am!  I decided to try making my famous chocolate cake recipe using the Masha and it turned out so well that I also decided to share it.  Anyone who has had this cake has raved, no, bowed down to its deliciousness.  I have heard from most of the people who have eaten it that it’s “the best chocolate cake they have EVER had”!  I’m not kidding.  People go nuts over this cake and now you can make it and eat it too!  The frosting recipe is already up on this blog, so go check it out.

This recipe comes from my cookbook, “Done with Dairy. Giving up Gluten; 14 Days to a Delicious and Healthy You” – a guide for those who want to or have to go gluten and dairy free overnight.

Gluten and Dairy Free Chocolate Cake to Live For

2 Cups of Organic sugar

¾ Cup rice flour

¾ Cup bean flour

¾ Cup of high quality cocoa

1 ½ tsp. Baking powder (aluminum free)

1 ½ teaspoon baking soda

1 ½ teaspoon xanthan gum

2 eggs or substitute

1 Cup of almond, rice or soy milk

½ Cup olive oil

2 teaspoons vanilla extract

1 Cup boiling water


Place the dry ingredients in a mixing bowl (first seven ingredients).  Using the Masha in an up and down motion, blend all ingredients together, mixing the xanthan gum throughout the recipe.  Xanthan gum is necessary to hold the cake together.  It also gives gluten free flours some rise and lift to the recipe.  Here is a picture of the flours and the xanthan gum so you can find them at your local natural food store like Whole Foods Market.

photo 1

Don’t forget to turn on your tea kettle to boil some water for the batter . . .

Now, add the eggs, almond milk, olive oil and the vanilla extract and blend it all together using the Masha.  The batter will be very thick and you will think you did it wrong.  Don’t worry, it’s just the xanthan gum doing that.

photo 3

After you have blended those ingredients and your batter is thick, add one cup of boiling water to the batter and use the Masha to blend it.

photo 2

Now your batter is ready to pour into greased and floured 8 or 9 inch cake round pans OR, you can make a sheet cake in a 9×13 inch pan.

Here are some pictures of greasing and flouring the pan.  I used Earth Balance butter for the greasing part and brown rice flour for the flouring part.

photo 4

Use plastic wrap or a plastic baggie to scoop out some butter and rub it on the pan.

photo 5

Dump about ¼ cup of brown rice flour in one greased pan and swoosh it all around the pan over the sink.  Tap the sides of the pan to get the flour to coat the pan evenly.  Then dump the remaining flour from the first pan into the second pan and repeat the process.  Add more flour if needed.

Now pour half of the cake batter into one pan and the other half in the other pan.  Place in the preheated 350 degree oven and bake for 30-40 minutes or until a tooth pick in the center of the cake comes out clean.

Allow the pans to cool for only a few minutes before shaking the cake loose.  It’s harder to get the cakes out of the pans when it is completely cooled.  Once it is shaken loose, you can cool it in the pan or on a rack.  Your choice.

Now, when the cake is totally cool, you can frost it with the following recipe . . . Add chocolate chips or fresh berries to the top of the cake and get ready to wow everybody who is lucky enough to eat it!

photo (80)