Cakes have been the sweet craving of choice. I have a horrible, horrible, horrible sweet tooth. However, during this pregnancy, especially the first and second trimesters, I only wanted savory things like olives.
Now, that I am at the home stretch and Easter is just around the corner my sweet tooth has been reinstated! I have made black moons twice, chocolate chip cookies, ice cream (pistachio is calling my name), and this week I made a chocolate cake to share with some friends.
Gluten and Dairy Free Chocolate Cake
1/2 cup Trek or Crisco (vegetable shortening)
1 cup sugar
1 tsp vanilla
1 cup gluten-free flour blend
1/4 cup cocoa powder
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup almond milk (soy is fine)
1. Preheat oven 350F/180C. Grease a cake pan and line the bottom with parchment paper.
2. In a large bowl, combine shortening, sugar, eggs, and vanilla. Mix until all of the large lumps of shortening have been dissolved.
3. In a small bowl, mix together the dry ingredients.
4. Alternating the dry ingredients and milk, mix everything into the large bowl with the shortening/sugar mix. Be sure to scrap down the sides of the bowl.
5. Spread the mix into the prepared cake pan and bake 30-40 minutes until a toothpick comes out clean.
6. Let cool for 10 minutes in the pan and move it to a cooling rack.
Dairy Free Icing
1/2 cup Trek/Crisco (vegetable shortening)
1/2 cup Fluff
1/2 cup powdered sugar
1 tsp vanilla
splash of almond milk (or soy)
Mix everything together well and use the milk to reach the right consistency. Ice your cake and enjoy!
I based this recipe on my black moons recipe. I knew that black moons would not make a great gluten-free alternative so I just went with a cake instead. Delicious!