Gluten-Free, Dairy-Free Chocolate & Vanilla Cake Recipe

If you’re looking for a delicious dessert that fits gluten and dairy restrictions, this gluten-free, dairy-free chocolate and vanilla cake recipe is perfect. It combines essential ingredients like dairy-free milk, vegetable oil, and a gluten-free flour blend to create a cake that’s both moist and flavorful. You’ll learn the steps to make this cake, ensuring everyone can enjoy a slice, regardless of dietary needs. So, let’s get started on creating this delightful treat.

Why You’ll Love This Recipe

If you’re looking for a cake that everyone can enjoy, this gluten-free, dairy-free chocolate and vanilla cake is a fantastic choice.

You’ll love this recipe because it caters to dietary restrictions, allowing those with gluten and dairy sensitivities to join in the celebration. The use of gluten-free flours helps reduce symptoms of gluten sensitivity, while dairy-free options make it suitable for lactose intolerant individuals. Additionally, this cake is a crowd-pleaser that can be adapted for various occasions.

Plus, you can feel healthier and more energetic by choosing this cake. With a moist texture from dairy-free Greek yogurt and a delightful balance of chocolate and vanilla flavors, this gluten-free, dairy-free chocolate & vanilla cake recipe is both accessible and easy to make, ensuring it’s a hit at any gathering.

History

Gluten-free baking has a rich history that dates back to ancient civilizations, where people often relied on alternative grains for their food.

In Asian cultures, rice was a common staple, while ancient Egyptians used emmer wheat, which contains lower gluten levels.

Early bakers didn’t label their creations as “gluten-free,” but they naturally included less gluten due to their choice of grains, using ingredients like nuts and seeds. Gluten-free cakes are now accessible thanks to the advancements in gluten-free flours and mixes made in the 1990s and 2000s.

Fast forward to the 20th century, and awareness of celiac disease sparked a rise in gluten-free products.

The 1990s and 2000s brought advancements in gluten-free flours and mixes, along with the popularization of sharing recipes online.

Today, you can enjoy a wide variety of gluten-free and dairy-free options that cater to diverse dietary needs.

Recipe

Ingredients for Gluten-Free, Dairy-Free Vanilla Cake
– 1 1/4 cup (296ml) dairy-free milk, room temperature
– 1/4 cup (60ml) vegetable oil
– 3 large eggs, room temperature
– 1 tablespoon pure vanilla extract
– 1 2/3 cups (200g) gluten-free flour 1:1 baking blend
– 1 cup sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1/2 teaspoon baking soda
– 1 teaspoon xanthan gum

Ingredients for Gluten-Free, Dairy-Free Chocolate Cake
– 2/3 cup sugar
– 1 teaspoon apple cider vinegar
– 1 tablespoon vanilla extract
– 1/4 cup brown sugar
– 1/3 cup vegetable oil
– 1 cup gluten-free flour 1:1 baking blend
– 1/3 cup cocoa powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt

Cooking Instructions:

1. Preheat the oven to 350 degrees Fahrenheit. Prepare two round cake pans by greasing them with non-stick baking spray and lining the bottoms with parchment paper.

2. In a small mixing bowl, combine the wet ingredients for the vanilla cake: dairy-free milk, vegetable oil, eggs, and vanilla extract. Whisk them together until well combined.

3. In a large mixing bowl, mix the dry ingredients for the vanilla cake: gluten-free flour, sugar, baking powder, salt, baking soda, and xanthan gum.

4. Pour the wet mixture into the dry ingredients and mix until a smooth batter forms. Divide the batter evenly between the two prepared cake pans.

5. For the chocolate cake, follow the same process: In a separate bowl, combine the wet ingredients: sugar, apple cider vinegar, vanilla extract, brown sugar, and vegetable oil. Mix well.

6. In another bowl, mix the dry ingredients for the chocolate cake: gluten-free flour, cocoa powder, baking soda, and salt.

7. Combine the wet and dry ingredients for the chocolate cake as you did with the vanilla cake. Divide this batter evenly into the two other prepared cake pans.

8. Bake both cakes in the preheated oven for 23 to 28 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Extra Tips: For the best results, verify that all your ingredients are at room temperature before you begin mixing. Using a high-quality gluten-free flour blend will make a significant difference in the texture of your cakes. Additionally, be aware that gluten-free flours can absorb more moisture, which may affect your baking times. Don’t forget to adjust your baking time if you’re using different-sized pans, and consider adding a simple syrup or dairy-free frosting to enhance the flavor and moisture of your cakes.

Final Thoughts

Baking a gluten-free and dairy-free cake can be a rewarding experience, allowing you to enjoy delicious desserts while accommodating dietary needs. By using gluten-free flours and dairy alternatives, you can create a cake that’s both tasty and suitable for those with dietary restrictions. Remember, combining different flours improves texture, while ingredients like dairy-free yogurt can keep your cake moist. These cakes often incorporate fruits, nuts, and seeds, enhancing their nutritional value and making them a healthier choice. With mindful preparation, you can achieve a balanced flavor, whether you choose chocolate, vanilla, or a mix. Plus, with creative decorating, your gluten-free cake can look just as delightful as any traditional dessert, making it a fantastic option for any occasion. Enjoy your baking!

FAQ

When baking a gluten-free chocolate and vanilla cake, you might’ve some questions about the process or specific ingredients.

First, use a high-quality gluten-free flour blend that includes xanthan gum, or add it separately if not.

For dairy-free milk, almond, oat, soy, or coconut milk works well.

If you need an egg-free option, try Bob’s Red Mill Egg Replacer, but be aware it may alter the texture slightly.

Always preheat your oven to 350°F and grease your pans properly.

To store, wrap cooled layers tightly or keep cupcakes in an airtight container for freshness. If freezing, thaw layers at room temperature before decorating.

Finally, measure flour carefully to avoid using too much. Additionally, using a high-quality gluten-free flour blend ensures a light, fluffy texture.