I love when friends come for a visit and bring food. Please welcome my friend, Wendy from Southern Test Kitchen. If you love chocolate, this is for you!
I have a confession to make. Our family is not a gluten free family. So far, we do not have to be, but we do enjoy such items as Udi’s Gluten Free Bagels, simply because they taste so good! Some of my children have become dairy free due to sensitivities. I also have many friends who are gluten free and who have expressed a desire to be able to prepare some of their favorites at home, while still meeting their dietary requirements. My new venture over at Southern Test Kitchen includes ‘testing’ new recipes for friends and family, so I can share with them what worked and what didn’t, as well as finding new products that will meet the needs of those who are dairy free and gluten free.
I also have another confession to make. The first time I made this recipe it kind of flopped. The taste was really good, but the cake would not hold together. I am not a ‘seasoned’ cook when it comes to using almond, coconut, and other gluten free flours, so I was not sure how the recipe I was following would translate. It did not compute well, so on my second try I decided to use a mix. I do hope to eventually figure out the correct ratios and to be able to prepare a completely from-scratch version of this cake, but until then, I think you will enjoy this one just as much as we did!
Gluten & Dairy Free Chocolate Coconut Cake (with Homemade Chocolate Sauce)
Ingredients for the Mix
- Red Mill Gluten Free Chocolate Cake Mix
- Almond milk
- 2 large eggs
- 2 teaspoon vanilla
- Hot water
- Earth Balance spread
- 1/2 cup coconut flakes
1. Following the directions on the back of the cake mix, use a hand mixer to combine the above ingredients.
2. Add 1/2 cup coconut flakes. Stir well.
3. Grease bottom and sides of square baking dish with about 1 tbsp. Earth Balance or preferred oil.
4. Cut a square out of the wax paper that just fits inside the baking dish. Press down evenly.
5. Pour in batter and place in oven for 35-42 minutes.
6. Cake is done when toothpick comes out clean.
7. Allow cake to cool on rack for 15 minutes, then invert and gently remove cake from the dish.
8. Peel wax paper from bottom of cake and let cake cool completely.
- 1/2 cup Earth Balance, melted
- 1/2 cup powdered sugar
- 2 tablespoon cocoa powder
1. Pour powdered sugar into bowl with melted Earth balance. Stir with wire whisk until smooth.
2. Add cocoa powder, whisking again until smooth.
3. Drizzle over cooled cake, and serve with hot coffee or your favorite ice cream.
Wendy is a homeschooling mama to five who loves to encourage others along the homeschooling journey. She also considers herself a ‘foodie’ and is always ready to try a new recipe in the kitchen. You will find Wendy writing about homeschooling, food, and other life events on her blog, Following in His Footsteps. She has also recently begun a new venture with Southern Test Kitchen. Wendy is a brand new allergy-friendly recipes contributor over at Managing Your Blessings, so be sure to look for her recipes in the coming months!Be sure to visit and connect with her on Facebook and Twitter, too!
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