I did it. I braved the gluten free, vegan, sugar free insanity. I mean when you think about it you are changing what cake is made out of on every level. You can swap your milk for your soy milk, your eggs for an egg replacer, some margarine instead of butter and not notice a difference. Gluten free adds the layer of difficulty that you are no longer using one flour but several different types of flour. To change granulated sugar out for a syrup like agave changes everything all over again.
The density of the cake was definitely different then what I am used to, and it was a little bit dry. But considering we are talking about changing cake at a molecular level here I was quite happy with how it turned out!
I made a vegan buttercream for the frosting. I tried a recipe for a sugar free frosting, I tried, I really did! But it was not good. I don’t know if I mixed up my measurements or what but it was definitely not useable. I am going to try it again for sure, when I have a little bit more time on my hands to adjust things as I go. If you want to keep it free of refined sugar I would suggest making a raspberry puree and topping it with some fresh fruit.
My sister has been having stomach issues and so she was thrilled to be able to eat the cake without getting sick. I will definitely keep this recipe in my back pocket and perhaps tweak it a little in future!
Gluten Free, Vegan, Sugar Free Chocolate Cake
2 cups rice flour
1/2 cup potato starch
3/4 cup unsweetened cocoa powder
1/4 cup arrowwoot
1 1/2 tbl baking powder
1/2 tsp baking soda
1/2 tsp xantham gum
1 tsp salt
1 1/2 cups agave nectar
1 cup melted coconut oil
1 cup unsweetened apple sauce
1/3 cup vanilla extract
1/2 cup hot water