Gluten Free and Allergy Free Chocolate Birthday Cake
 
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The perfect way to celebrate with this Gluten Free and Allergy Free Chocolate Birthday Cake. Light, fluffy, chocolatey cake with a whipped chocolate frosting.
Author:
Recipe type: Dessert
Serves: 64 mini
Ingredients
  • For the Chocolate Cake:
  • 3 eggs (substitute 3 tablespoons ground flaxseed meal + 9 tablespoons water)*
  • ½ cup shortening
  • 1 cup unsweetened applesauce
  • 1½ cups granulated sugar
  • 1 teaspoon vanilla extract
  • ⅔ cup potato starch
  • ½ cup plus 2 tablespoons unsweetened cocoa powder
  • ½ cup white rice flour
  • ⅓ cup sweet sorghum flour
  • 2 tablespoons tapioca starch
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon xanthan gum
  • 1-2 teaspoons ground coffee granules (optional)
  • ½ cup almond milk
  • For the Chocolate Frosting:
  • 1 cup shortening
  • 1 teaspoon vanilla extract
  • 4-5 cups powdered sugar
  • ½ cup cocoa powder
  • ½ cup almond milk
  • pinch of salt
Directions
  1. Prepare flaxseed eggs by adding 3 tablespoons ground flaxseed meal and 9 tablespoons of water to a small bowl. Stir and allow to sit for at least 5 minutes until mixture is slightly gummy.
  2. Preheat oven to 350 degrees and line mini muffin tins with cupcake liners. Set aside.
  3. In a large mixing bowl or stand mixer, cream together shortening, applesauce, and sugar on low speed until smooth. Add flaxseed eggs and mix until combined. Add vanilla extract and continue to mix until incorporated.
  4. In a separate smaller mixing bowl, sift together potato starch, cocoa powder, rice flour, sorghum flour, tapioca starch, baking powder, baking soda, salt, xanthan gum, and coffee granules (if desired).
  5. Add half of the sifted mixture to the wet ingredients and mix on low until smooth and combined. Slowly add almond milk with mixer on low until smooth. Add remaining dry ingredients and mix on low until smooth. Beat on medium speed for 2 minutes, scraping the sides of the bowl as needed.
  6. Fill cupcake liners ⅔ way full and bake pans, one at a time, at 350 degrees for 11-13 minutes or until tops spring back at touch of a finger and toothpick inserted into center comes out clean.**
  7. Remove cupcakes from oven and cool slightly. Carefully and quickly remove cupcakes from pan and continue cooling on cooling rack. Continue with remaining pans until all batter is baked.
  8. While cupcakes are cooling, begin making frosting. Mix shortening on low speed until smooth and creamy. Add 2 cups powdered sugar and mix on low until combined and smooth. Add vanilla extract, almond milk, and cocoa powder and mix on low speed until smooth. Add pinch of salt and 2-3 more cups of powdered sugar until desired spreading consistency is reached.
  9. Frost cupcakes once completely cooled and decorate. Serve immediately.
  10. Cupcakes will stay fresh for 3 days at room temp, 5 days in fridge, or up to 3 months in the freezer.
Notes
*Recipe will work with regular eggs if you do not need the egg substitute. Just add eggs, one at a time, after you mix the shortening, applesauce, and sugar.
**This should make 24 regular sized cupcakes. Fill ½ to ⅔ way full and bake at 350 degrees for 20-22 minutes. A 9X13 pan would take about 28-30 minutes to bake.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-and-allergy-free-chocolate-birthday-cake/