Eggless Gluten-Free Chocolate Cake

I realize that when it comes to food limitations my family pretty much wins first prize. But it also occurs to me that some of you might have some similar limitations. Eggs are an extremely common food allergy (one of the big 8) and 1 out of approximately 100 people have celiac disease, so there are bound to be some of you who will need to bake both without eggs and without gluten. I am in the unenviable position to be able to provide a few gluten-free eggless recipes and some hard earned advice.

When it comes to cookbooks, most will not be very helpful. Gluten-free food is notoriously egg laden, and the best recipes have huge quantities of eggs. The good news is, however, Ener-G egg replacer is gluten-free. This doesn’t mean that you can replace the eggs in every recipe with the egg replacer. Not by a long shot. But it does mean that you can look through the gluten-free cookbooks and select those recipes that have only one or two eggs. There will probably only be a handful of recipes like that, and not all of them will work with the egg replacer, but they are your best shot and you have to start somewhere. Rebecca Reilly, author of the book Gluten-Free Baking, has a son who is allergic to milk, soy, egg, and peanuts, as well as celiac disease (finally someone who knows what I am going through!!!), and she provides a few allergy friendly recipes in her book. “Reilly’s chocolate chip cookies” on page 73 has been a life saver for us.

Adapting eggless recipes to gluten-free flours is another option that has provided me with a few good recipes. But you are going to have to experiment with the type of flours you use and the quantities and ratios. Here is one gluten-free chocolate cake recipe that I have adapted from the classic eggless chocolate cake (aka the vinegar cake–you know the one I mean!).

2 cups of sweet rice flour
3/4 cup of corn flour
1/4 cup tapioca flour
1 tsp. xantham gum
2 cups of sugar
1/2 cup of cocoa
2 tsp. baking soda
1 1/2 tsp. salt
2 tbl. vinegar
2 tbl. vanilla
2 cups of water
2/3 cups of oil

Mix the flours with the dry ingredients. Slowly add the wet ingredients and mix for approximately two minutes until well blended. Pour into cake pan or cupcake tins.
Cake – bake for 40-45 minutes
Cupcake – bake for 20 minutes

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