Gluten Free Recipes from Gluten-Free-Desserts.com
Gluten-Free & Wheat-Free
Chocolate Ganache Cake (Dairy-Free Variation) Recipe
GF Recipe Summary
Gluten-Free Chocolate Ganache Cake (Dairy-Free Variation): Our wonderfully rich chocolate cake with its hallmark moistness and texture — and now dairy-free too!
This is a simple VARIATION to the Chocolate Ganache Cake recipe that appears on Page 20 in our Gluten-Free and Wheat-Free Gourmet Desserts book.
The chocolate cake retains the wonderful moisture and flavor of the original, while removing all dairy products for those who wish to avoid casein as well as gluten. In addition, we baked this variation in a standard 9" x 13" x 2" cake pan, whereas the original (in the gluten-free cookbook) was baked using three 9" round pans and layering the cakes. The result of this variation makes for another simple and spectacular single-pan gluten-free birthday cake or other event cake (including having a cake just because you can!)
Gluten-Free Recipe Card and Pictures
See below for the alterations to ingredients and baking instructions.
This is a wonderful gluten-free dairy-free chocolate cake (variation) featuring silken tofu. And, it definitely tastes as good as it looks — rich chocolate and moistness and sponginess you expect from a great cake! Picture is cake without icing / frosting.
ALTER RECIPE ON PAGE 20 of our Cookbook AS FOLLOWS: REMOVE Buttermilk REMOVE Cream Cheese ADD 1 lb Silken Tofu, drained (should be very little water to drain off the tofu) * ADD ½ Teaspoon Almond Flavor (optional) ** All other ingredients, if not removed, replaced, or otherwise altered above, remain and maintain original measurements.
* The Tofu that was used: Nasoya Organic – Silken Tofu (not Soft, but rather the "Silken" variety).
** We used an Alcohol Free, all natural, Almond Flavor
Step 1 of the recipe simply becomes: cream the sugar and vegetable oil together.
In step 2 of the original recipe, add the almond flavoring if you choose (optional), along with the eggs and vanilla.
Step 3 of the original recipe is altered to remove buttermilk; and oil was moved to step one. Also, add drained tofu during this step; mix.
Step 4 of the original recipe remains the same.
Step 5 of the original recipe is altered simply to use a single standard 9" x 13" x 2" cake pan (instead of the round pans used in original recipe), and increase the baking time to 40 minutes at 350°.
Mike: I absolutely love this cake — in its original form, in the "healthier" form (using the flax-meal gluten-free chocolate-cake variation version), and now in this new dairy-free higher-protein form! My wife has created one of the best chocolate cakes ever, gluten-free, dairy-free, or otherwise. Just like the original from our recipe book, this cake has met with complete satisfaction from those with Celiac Disesase as well as everyone else. I hope you and everyone that eats it enjoys it as much as I do!