I passed the 500 reader comments mark on this blog!
I know what you’re all thinking… No, I do.
500 comments? That’s all?
But let me assure you that this is a glorious moment for me. I feel loved, appreciated, and actually part of something! I actually feel that way each time I get one comment, but to see a huge number before me on my dashboard is pretty fantastic. And I’m confident that it will only be a bench mark. I feel that I’ve come so far in the last 6 months that I can’t stop now. Learning how to blog, how to write, and most importantly, how to cook/bake has become such a huge part of my life. I refuse to stop learning more! :)
So a big thank you if you’re reading this. You’re the reason I’ve learned so much and intend to keep learning. Your comments also make me smile and get me through the week :)
You can’t have a celebration without some sort of tasty dessert! Cake isn’t something that I ate much before I went gluten, dairy and sugar free. But I decided that it was time to tackle a cake for many reasons and it just so happened that I made it about the time I received those glorious 500 comments! (Just this week actually :)).
So here is my first (successful) gluten free, dairy free, and sugar free cake! (I had attempted a few others. My most epic fail recently was a ‘red velvet cake’ using beet juice as the coloring. It tasted great, but it was gummy and didn’t rise.) Thankfully I got over my recent failures and tried this cake!
Gluten Free Chocolate Coconut Mayonnaise Cake
1/3 cup sweet sorghum flour
1/3 cup brown rice flour
1/3 cup tapioca flour
1/4 cup cocoa
1/4 cup + 2 tbs date sugar
3 pinches salt (about 1/8th tsp)
1 tsp baking soda
1 tsp baking powder
1 tsp xanthan gum
1/2 cup real mayonnaise (organic or homemade is best. Make sure to check labels! Some mayonnaise products are scary :-/ You really just want the oil and eggs.)
1 tsp vanilla
6 tablespoons agave nectar
1/2 cup cold water
Topping: unsweetened dessicated coconut
Preheat the oven to 350 degrees.
Using a fine mesh strainer, sift the flour, cocoa and date sugar together into a medium mixing bowl. Add the salt, baking soda, baking powder, and xanthan gum. I used a whisk for about a minute just to make sure it was all mixed in well.
In a smaller mixing bowl, add the mayonnaise, vanilla, and agave nectar. Mix those up well (took me about 2 minutes before I was satisfied) and then add the cold water. Continue to mix.
Add the liquid into the dry ingredients and mix well. I recommend using a fork. It actually was a very elastic dough and was rather hard to manipulate after a while. But keep at it (it’s worth it!). I used a round glass baking dish that was about 12″ in diameter and only about 1 1/2″ thick. I formed the batter in the pan (it doesn’t really ‘pour’. I would call it more of a ‘plop’) to be about 3/4″ thick. The cake rose twice its size at that thickness.
Put on a small layer of dessicated coconut and in the oven it goes! Bake for 30 minutes at 350 degrees. For me, it was just over 30 minutes when I decided it was completely done (so I guess technically 32 minutes). I used the coconut as my guide. Once it begins to brown then its ready for the ol’ toothpick test!
It’s a moist cake, but its not gummy (a problem I’ve had with all the other gluten and sugar free cakes I’ve made.) I was very pleased that this actually came out! I was NOT pleased to find out The Boy liked it just as much as I did and that I had to share… ;)