Whisking Up Memories: A Playful Journey into Egg-Free, Butter-Free, Milk-Free Chocolate Cake Bliss
Ready to join me on a delightful trip down memory lane as I share a whimsical tale of childhood kitchen escapades and unveil a unique recipe for a decadent egg-free, butter-free, milk-free chocolate cake? Learn how simple ingredients and a touch of creativity can turn a craving into a festive celebration, all while savoring the joy of the holiday season. Get ready for a dense, fudgy experience that proves deliciousness knows no bounds—no eggs, no butter, no milk required!
If you've been following my journey for some time, you're aware that I enjoy crafting recipes with ingredients readily available. I'm not a trained chef or baker, just someone who's accumulated experience over the years, improvising recipes since my teenage years.
Growing up, my stay-at-home mom graciously let me assist in the kitchen. Yet, there were moments when my impatience led to unexpected events, and I would jump ahead... peeling cookie dough from the ceiling is probably not what my mom expected one day, but that is exactly what she got.
I chuckle to myself every time I think back to my former four year old self. Waiting for mom to finish a phone call wasn't my strong suit. Armed with the knowledge of using a mixer and measuring ingredients, I decided to embark on making my favorite chocolate chip cookies solo. The mishap? Forgetting to turn off the mixer while lifting the beaters, resulting in cookie dough chaos all around the kitchen.
Stand mixers were tricky for me as a kid, and I can relate to those stories of turning one's back for a moment only to find a culinary surprise. Despite not intending to be mischievous, I occasionally found myself in amusing predicaments—this mixer incident being one of them.
Fast forward to the present, and my recent craving for chocolate cake prompted a journey into the kitchen, channeling my inner grandma and working with what we had on hand.
In crafting a unique egg-free, butter-free, milk-free chocolate cake, I experimented with unconventional ingredients, such as olive oil. While not a typical baking choice, the result was a dense, fudgy cake reminiscent of brownies. The recipe is straightforward, requiring gluten-free all-purpose flour, sugar, salt, baking soda, cocoa powder, olive oil, apple cider vinegar, vanilla extract, and water.
The batter's thickness might surprise you, and it's essential to smooth it over the pan for a polished finish. Baking times vary based on pan size, and it's wise to test for doneness with a toothpick or knife. Personalize the cake as you wish, and note that using vegetable oil may yield a smoother batter.
Egg-free, Butter-free, Milk-free Chocolate Cake
Ingredients:
- 1.5 cups gluten free all-purpose flour
- 1 cup granulated sugar
- 1/2 tsp salt
- 1 tsp baking soda
- 1/3 cup unsweetened cocoa powder
- 1/3 cup olive oil
- 1 Tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 cup water
Instructions:
- Preheat oven to 350 degrees
- Add dry ingredients to mixing bowl, mix well
- Add olive oil, apple cider vinegar, vanilla extract, and water
- Mix until batter is smooth
- Batter will be very thick, smooth over pan, I rubbed a bit of olive oil to the spatula to keep it from sticking to it
- Bake for 25 minutes in small pans (like the gingerbread pans), or in a large pan, bake for 32 minutes
- You may want to stick a toothpick in the center to test, I used a knife, and that is why one of my cakes has a hole in the center (live & learn)
- If using small cake pans, place onto a cookie sheet for easier removal from stove once baked
- Remove from oven, cool, and ice or decorate as you wish
TIPS:
- The first time I made this cake, I used olive oil since that is what we had on hand. When I made these for Thanksgiving, I used vegetable oil. I do think the batter was a bit more smooth using vegetable oil, but I will say this is a very dense cake.
- If you are making a cake in a form like this one, you will want to smooth out the batter on the top of the cake, ours looks a bit glassy. The reason is, we rubbed a bit of olive oil onto the spatula to prevent sticking
- If you do not smooth out your cake, the finished cake will look exactly as it was when placed into the oven (think valleys and mountains in your cake)
- If you decide to use a form, you may not want to fill it to the brim as I did. The cake did rise. I was not expecting this since many of the gluten free desserts I have made in the past do not
The results? Well, I had one fudgy cake that reminded me of brownies. Personally, I thought it was delicious. I could not get over that no butter, no milk, and no eggs could bring this loveliness together for a wonderful celebration of flavors and texture all at once!
Since I have now made this recipe a few times, I decided I would make gingerbread men cakes, no ginger here, but I liked the cake pans, and thought it would be the perfect chance to share this recipe with you.
I purchased the gingerbread men cake pans from Cuisinart. I was a bit disappointed the details from the cake pans did not transfer to my cakes. My husband's opinion was that my batter was too thick, and the pans may need a less dense batter.
I thought it would be fun to have each guest decorate their own cake. My mom enjoyed decorating her cake, but the rest? I heard oh, you do it Cara. Can you believe that? So, I tried my hand at decorating these ornery kiddos.
Whether or not you decide to ice it, this recipe is bound to bring some holiday joy. Give it a try, and let us know what you think—it's all about having fun in the kitchen during the holidays.
Don't Forget to Pin for Later!
Cheers!
Cara
