Eggless Gluten Free Chocolate Cake

You must have heard the expression, "if it ain't broke don't fix it"  This is the reason why I have not used wheat flour to make this cake.  Dayo's chocolate cake was perfect - moist and soft and nobody would ever have guessed it had no eggs nor wheat flour in it. 

So when it comes to Mohit's eighteen birthday, I did not want to change anything including the flour.  And the cake turned out to be just beautiful - do take a look at the pictures of Mohit's birthday cake. 

Ingredients

     1.5 US cups 粘米粉 rice flour

         ½ cup Mąka Ziemniaczana – Polish potato flour

         4 tbsp Green and Black pure cocoa powder

         2 tsp gluten free baking powder

         1 tsp bi carbonate of soda

         4 oz [1/2 cup] 113 g of unsalted butter

         1 tin [397 g] of condensed milk

         1 US cup of any fizzy drink eg 7 Up or Coco Cola

1.       Prepare the bundt tin by buttering and flouring the tin

2.       Mix the dry ingredients together and sift the flour / cocoa mixture

3.       Mix the partially melted butter with the condensed milk until it forms a batter like consistency

4.       Fold the flour / cocoa mixture into the liquid mixture and add the fizzy drink

5.       Pour the cake mixture into a prepared bundt tin and bake for 45 minutes at a preheated 165 C conventional oven [fan switched off], second shelf from the bottom

The baked cake in the cake mould - the bundt baking tin

Baked chocolate cake

6.       Shake the cake to loosen the cake from the tin about five minutes after removing from the oven, turn the cake out from the baking tin o and allow to rest on a cooling rack until cool

7.       Drizzle any chocolate sauce on the cake and perhaps decorate with fruits

8.       When serving the cake, place one teaspoon of chocolate sauce on each slice of cake – the cake taste very good with the chocolate sauce

Cup size used – An American size cup was used to make this cake.

Note about making eggless cake: It is not easy to bake eggless cake and the middle tends not to be cooked.  So one could bake the cake in a Bundt baking tin or on multiple baking sheets as thin layers of cake or multiple Victoria sponge tins [make sure the cake is no higher than an inch tall after baking] and then cut the cakes to shape and glue them together.  Another very important point is to make sure every ingredient is at room temperature and none of them are straight from the fridge. 

1 US cup is the same size as an English teacup like those made by Wedgewood and a British measuring cup is larger than a US measuring cup.  I have used a US size measuring cup.  My measuring cups are given by my lovely sister and I use these cups to share the love of Jesus with other people by making cakes for them.

Also remember not to put the cake in the fridge or else it will dry out and become hard.  If a frosting, which is made of cream, is used, then frost at the last minute and avoid placing the cake in the fridge. 

This recipe is perfect and there are no changes required.  

Thanks be to God.