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Anyone have a good egg free flourless chocolate cake recipe?

Son can’t eat gluten or eggs and want to make a cake he can eat. He also can’t eat nuts, peanuts, soy and dairy.

asked by Lara 3 months ago

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7 answers 410 views
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dinner at ten

dinner at ten is a trusted home cook.

added 3 months ago

This is a good, already vegan chocolate cake. If you have a gluten-free flour mix you like, I think this cake would probably take well to it:
https://moosewoodcooks...
It's based on a Depression-era recipe and there are lots of other versions, often called something like "wacky cake" or "crazy cake." There are a few examples made with gluten free flour kicking around the internet, and it seems like they were done with a straight 1:1 replacement for wheat flour.

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added 3 months ago

Yes have done before. Was hoping to make something denser. Thx

A43dee65 01b1 40a6 994d 068c78eb3eee  9f7dd561 a480 4e1b 8c8f d5da7ab5167c
dinner at ten

dinner at ten is a trusted home cook.

added 3 months ago

You might want to look into recipes for brownies then -- plenty of vegan + gluten-free ones that look popular online although I can't vouch for them personally.

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Nancy

Nancy is a trusted home cook.

added 3 months ago

If he's open to chocolate dessert other than cake, there are wonderful mousses that use chocolate, avocado & sweetener. Can be garnished with any fruit he likes, or gluten-free crunchy topping.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 3 months ago

Yes tried that too (and with coconut milk) and he doesn’t like it ,... age 9 :(

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added 3 months ago

This doesn't answer all parts of your question: I haven't made it, so I don't know how good it is. But maybe you could try this Food52 recipe for Chocolate Mochi Snack Cake (https://food52.com/recipes...) with a few substitutions. Someone in the comments successfully subbed the evaporated milk for coconut milk, and you could sub the eggs with applesauce or a flaxseed slurry. Since you want something denser than the Moosewood cake, eliminating the eggs might work to your advantage here.

Report back on what you did!

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added 3 months ago

You could try subbing 1/4c silken tofu per egg. I've done it in chocolate chip cookies and cheesecake with excellent results.

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