Ever since I made my easy vegan chocolate cake I’ve been keen to try a gluten-free chocolate cake. And I had lovely little rainbows and pixie dust in my head when I attempted it, thinking all I had to do was switch out the all purpose flour for a gluten free option and it would be perfect.
So since I had a ready bag of rice flour I happily went along following my chocolate cake recipe to the T, just switching out the flours, expecting a glorious cake to result.
Ha Ha Ha Ha! What a laugh.
What happened instead is I got my first cake explosion! Well, maybe that’s a bit sensationalist, as it didn’t explode in the oven or anything. Rather what happened was as soon as it was out of the cake tins it started to break apart. But I, pixie dust and rainbows rapidly disappearing, set out to frost it into shape!
I would frost it so well it would certainly hold together. Frosting complete, I put it into the refrigerator to set, thinking once that frosting set there would be no falling apart of this cake.
And that’s when the explosion happened. The cake literally exploded outwards (thank god it was in a cake tin, else my fridge would have been a sight) into huge chunks of frosted cake. So wish I had taken a picture so I could show you the carnage!
We still ate it though, it tasted like a brownie cake, and aside from the fact that you had to dish it up with a spoon into bowls and eat it like a brownie pudding, it was still very tasty.
So now I thought I had learned my lesson – so you can’t just use any gluten-free flour as a substitute then! So I went out and bought a gluten-free all purpose flour blend. And my next attempt used this flour as a direct substitute and again followed my previous recipe to a T.
Ag. Dry as dry as dry as the Sahara was the result! Or droog if you want to say it in Afrikaans. This cake was baie (very) droog.
So I finally did what I should have done in the beginning and researched gluten-free cake baking a bit more.