When you taste a raw cake batter and fall in love with it, you still don’t know how the texture will turn out. There’s no need to worry about taste or texture in this gluten free chocolate sour cream cake. They’re both perfect, light and tender as well as chocolaty!
Links You May Need:
Rice-Free Gluten-Free Flour All-Purpose Blend Recipe
Carla’s Gluten Free All-Purpose Flour Blend Recipe
How to Make Better Cakes: Soft Sides & Edges, Less Brown, Even, and Less Domed
*Dairy-Free:
Besides dairy-free margarine, you can use refined coconut oil, which does not have that strong coconut flavor like organic coconut oil. The more refined the oil, the less coconut flavor. Some have no coconut flavor if you mix it with ingredients like chocolate.
**For Egg-Free:
Replace each egg with 2 tablespoons liquid from a can of cannellini beans + 1 additional tablespoon of butter or margarine.
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Sorry, forgot to mention, I used coconut yogurt in place of the sour cream as well, as I'm dairy free.
Absolutely delicious!!! Made this for Christmas and no one could believe it was GF! I substituted eggs with bob red mills egg replacer, used a bundt pan instead of making it a layer cake, and topped it with your Chocolate Ganache recipe. Rich, moist and delicious!! Definitely will make again! Thank you Carla for this amazing recipe.