Couple of weeks ago we went to Sweden and stayed with our friends, a lovely Finnish- Dutch couple. Tytti, our hostess, made the most delicious dairy and gluten free cake! I loved it, because it did not taste strange as some of dairy and gluten-free cakes do. This cake was moist and fluffy. I asked her for the recipe and it had some unusual ingredients. So I have experimented with my store cupboard contents to make this dairy and gluten-free chocolate cake from more commonly available ingredients.
Tytti’s original recipe, from her grandma, called for flour and she’d substituted potato flour for this. I went a step further and substituted the potato flour for smash aka instant mashed potatoes. Regular cornflour (the stuff you use to thicken things) also worked really well.
This recipe is so easy to make and turned out very well, if I may say so.
So here is Tytti’s Easy Chocolate Cake (Gluten and Dairy free)
125 g non- dairy butter/margarine (unsalted is better)
40 g (½ cup) instant mashed potato (unflavoured! the 99% potato type… check the ingredients)
150 g castor sugar
20 g (¼ cup) cornflour (cornstarch in the US)
2 tsp vanilla sugar or a splash of vanilla essence
¼ tsp salt
4 tbsp cocoa powder (just the plain stuff with no added sugar or milk powder)
1 tsp baking powder
1 tsp bicarbonate of soda
Instructions for this gluten and dairy free cake
– Prepare 25 cm pie-shape or cake ring or anything similar sizewise (2x recipe for a whole baking tray). I usually just pop some baking paper on and no need to butter etc.
OR a 12 cupcake mold
– Melt the butter, let it cool a bit
– Add in the eggs. Mix the eggs only so much that they are broken and mixed in with the butter – avoid any kind of whipping or whisking
– Set aside.
– Mix all the dry ingredients together in a bowl
– Add in the butter-egg mix, mix together – again avoid excessive whisking, just mix it with a fork so that it all is blended together.
– Pour it in the shape and bake at 180C for about 30 min (20 min for cupcakes)
I also sprinkled some desiccated coconut on some and flaked almonds on others- both worked very well.
It turned out delicious!
AND as all the ingredients are by cup and spoon measure, no whipping required it is a perfect mix to make with young children. My little helper today was Max, my 2 year old.