People often ask how I’m able to bake all the cakes I bake when I can’t even try or test them due to allergies. The truth is, I’m not much of a cake fan. I don’t know what it is but I’m not tempted by cake… unless it’s a cake like this one. This little beauty isn’t allowed in my house anymore because it is one of the few cakes that “had me at hello”.
The inspiration for this cake came from the Gluten-Free Goddess blog. Thank goodness I’m able to eat eggs again or this would be out for me. Not being able to have dairy, I made a few modifications and am I glad I did. This cake is ridiculous!
Gluten-free, dairy-free Chocolate Truffle Cake
1 cup soy milk (I use Silk Organics)
2 1/2 cups of dairy-free dark chocolate chips
1/2 cup of coconut oil (if you don’t have a dairy allergy you can sub in butter)
2 tablespoons of the best vanilla you can find
1 cup of organic cane sugar
1/4 teaspoon of salt
Preheat oven to 350 degrees.
Line the inside bottom of a 9 inch springform cake pan with parchment paper.
In a medium sauce pan, slowly heat the soy milk over low heat. When cream is hot (steam coming off), remove from heat. Add in the chocolate chips and slowly whisk to incorporate into the cream while the chips melts. Add in butter. Once both have melted, add in vanilla extract.
Beat the eggs using the whisk attachment on your stand mixer. Add in sugar and sea salt and continue whisking till foamy and doubled in volume.
Slowly fold in chocolate mixture into egg mixture. Continue folding till combined. Pour into springform pan. Bake for one hour. Cake will rise significantly and should appear set with a cracked top.
Place on rack till cooled. Use thin knife to release edges from side of pan and release from springform pan.
You will likely be tempted to try this as soon as it cools. You can try a piece, I mean who I am to tell you want to do. BUT, if you are serving this to company, let it sit overnight in your fridge. Trust me, you won’t be disappointed.