Feeding people is one of the ways I express love — but one of my best friends has so many severe food allergies that cooking for her is a serious challenge. The woman is allergic to gluten, eggs, all dairy (including butter), black pepper, tomatoes, watermelon... The list goes on. So how the hell could I make her birthday cake?
Behold, this gluten-free, vegan chocolate cake recipe from the Minimalist Baker.
Baking this recipe feels like witchcraft because it allows you to summon a cake onto your counter without using any of the ingredients a cake requires. No eggs! No wheat flour! No butter and no cream! And yet somehow, like magic, it tastes delicious, looks impressive, and has the gooey, fudgey texture of decadent dessert.
(Pro tip: You can substitute whatever you want for the hazelnuts in the middle layer and topping on the cake. This time, I layered blueberries in the center and sprinkled sugar dots on top for decor.)
I've never been someone who subs margarine for butter or buys the carb-free or low-fat version of anything. "If you're going to eat cake, eat a damn cake" has always been my philosophy. That's why this cake impresses me so much: It tastes almost as good as the real thing. I brought it to my allergy-ridden friend's party this past weekend, and it impressed her and all of guests too. (I know they liked it because several of them came back for seconds.) Like I said, witchcraft. —Samantha Oltman
Get the recipe here.