I’ve been struggling with this one. It was one thing when I needed a gluten free cake with egg. That was pretty do-able. But when I discovered, a year or so ago, that I was intolerant to egg white as well, cake became even more difficult than it already was. I’ve been experimenting off and on since then. Almost every gluten-free cake I’ve tried has been chocolate – that’s because I love chocolate, but also because cocoa powder provides one of the “flour” elements to the cake that’s gluten free. I’ve used other flour substitutes ranging from white rice flour to brown rice flour to potato flour to god knows what. The potato flour didn’t work out so well (also besan, or chickpea flour – don’t ever try that in a cake), but in the other attempts, the flour has not been the problem. The problem is, without egg, there’s nothing to moisten the mix. I’ve been using curd or milk, but they tend to make the cake soggy and damp and though the taste doesn’t suffer, the texture has been not very good. I’ve also looked at recipes on the net, but many of them call for ingredients that I don’t have easy access to, like cocoa butter, or guar gum or whatnot. I want to make a cake with stuff that I generally have in my kitchen.
Now I’ve been yearning for cake for a week or so. Last weekend – a four day weekend – was much too hectic, what with going to the puja pandal on one day and trying to get the house back in running order the rest of the days; we were just back from a short vacation in Kerala, and the amount of work that getting back from a short vacation involves is just unbelievable.
So today I was determined – one might even say desperate – to make a cake that I could eat. And it turned out just right.
Now, the recipe might not be of interest to anyone out there. Unless you are gluten intolerant and vegan (or intolerant to egg) like I am, you really don’t need to be doing this. But on the off chance that you are… here goes.
200 gm butter (salted, unsalted, doesn’t matter)
3/4 cups sugar
3 large ripe bananas, mashed (by hand will do, if you don’t mind a few lumps)
3 dessert spoons of curd (yogurt) – this is an important one. If you put too much, it makes the cake soggy and heavy
1 1/2 cups of flour ingredients, mixed together, consisting of:
1/2 cup buckwheat flour (buckwheat isn’t wheat and it works for me)
1/2 cup brown rice flour
1/2 cup cocoa
1 1/2 tsp baking powder
I generally don’t bother to be very precise about the butter or flour. Today, the butter had been eaten into by the kids and the flour ingredients added up to more than one-and-a-half cups. So my cake was a little less rich than this recipe. But that much variation is not really noticeable.
I just mixed everything together in the sequence listed here and put it into the preheated oven as usual and half an hour later I had a delicious, rich, dark chocolate cake. Yes, it tasted of banana, but that was a surprisingly good combination.