sugar free non dairy ice cream

GLUTEN FREE CHOCOLATE CAKE

This one-bowl gluten-free chocolate cake is perfect for birthdays, celebrations, or just because you’re craving something sweet! It’s incredibly moist, fluffy, and has the perfect tender crumb—you won’t even notice it’s gluten-free and dairy-free friendly.

Each slice is pure chocolatey goodness, with a soft, sponge-like texture that makes it hard to believe it’s homemade and gluten-free. It’s easy to whip up in just one bowl and only takes about 10 minutes to prepare, making it a go-to recipe when you want something quick and delicious.

Finished with a rich, silky chocolate buttercream that melts in your mouth, you can keep it dairy-free by using vegan butter or go traditional if you’d like. The cake itself is naturally dairy-free, so the frosting is entirely up to you.

No special occasion is needed to enjoy this cake, but serve it to friends, and they’ll be blown away—it’s just like a classic chocolate cake! Once you try it, boxed mixes won’t even be a thought. And if you’re in the mood for something other than chocolate, try my gluten-free vanilla cake, chocolate peppermint cake, or gluten-free strawberry cake instead!

INGREDIENTS

Dry Ingredients:

  • 2 ⅔ cups gluten-free all-purpose flour, sifted (Bob’s Red Mill 1:1 recommended)
  • 1 cup cocoa powder, sifted
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients:

  • 1 cup milk (dairy or non-dairy)
  • 1 cup white sugar
  • ¾ cup light brown sugar
  • 3 eggs
  • 1 teaspoon vinegar (white or apple cider)
  • 1 tablespoon vanilla extract
  • ⅔ cup oil (safflower, canola, or refined avocado oil)
  • 1 cup brewed coffee or boiling water

Buttercream:

  • ¾ cup butter (1 ½ sticks), softened
  • ½ cup cocoa powder, sifted
  • 3-5 cups powdered sugar, sifted (adjust for desired consistency)
  • 2-4 tablespoons milk (dairy or non-dairy)
  • 2 teaspoons vanilla extract

INSTRUCTIONS

  • Preheat the Oven: Preheat to 350°F (175°C).
  • Prepare Pans: Lightly spray either a 9×13 inch cake pan or two 8-inch round cake pans with oil, then line with parchment paper on the bottom for easy removal. Set aside.
  • Mix Wet Ingredients: In a large mixing bowl, whisk together all wet ingredients except for the coffee or boiling water until well combined.
  • Add Dry Ingredients: Sift the dry ingredients and whisk them into the wet mixture until smooth.
  • Incorporate Coffee or Water: Pour in the coffee or boiling water and whisk until smooth. The batter will be on the thinner side.
  • Pour & Bake: Pour the batter into the prepared cake pan(s). For layer cakes, evenly distribute the batter between pans or use a kitchen scale for precision. Bake for 35-45 minutes for a sheet cake or 32-37 minutes for layer cakes, until a toothpick inserted comes out clean.
  • Cool: Allow the cake to cool in the pan for 10-20 minutes. Then, carefully flip onto a cooling rack. Peel off the parchment paper, then flip the cakes upright. Let cool completely before frosting.
  • Make the Buttercream: In a stand mixer or with a handheld mixer, beat the softened butter until creamy. Add the sifted cocoa powder and mix. Gradually beat in the powdered sugar, one cup at a time, until you reach your desired consistency. Add milk and vanilla, beating until smooth.
  • Frost & Serve: Frost the cake and add sprinkles if you like. Slice and enjoy!

NOTES

  • Adjust cocoa powder in the buttercream to your preferred chocolate intensity. Adding less cocoa requires a bit more powdered sugar, while more cocoa requires less sugar.
  • For best results, stick with Bob’s Red Mill 1:1 Baking Flour, which includes xanthan gum.

HEAVENLY LIGHT JAPANESE SOUFFLÉ PANCAKES

Japanese Soufflé Pancakes are a true culinary masterpiece, celebrated for their irresistibly light and airy texture that sets them apart from traditional pancakes. Every bite feels like a delicate cloud, subtly sweet with a touch of vanilla that enhances their elegance. Not only do they delight the palate, but they also make for a stunning visual treat—perfect for an indulgent breakfast or brunch.

The secret to their signature fluffiness lies in gently folding whipped egg whites into the batter, creating an ethereal rise. Slow, careful cooking ensures they achieve their perfect height without over-browning. Serve them fresh off the skillet with a dusting of powdered sugar, a drizzle of maple syrup, or a side of fresh fruit. Their exquisite taste and presentation make Japanese Soufflé Pancakes a beloved choice for those who appreciate the artistry of fine cooking.

INGREDIENTS

  • 3 eggs (room temperature)
  • 30ml milk (whole milk preferred, or any non-dairy alternative)
  • 55g wheat flour (or gluten-free flour blend)
  • ¼ teaspoon vanilla extract or vanilla sugar
  • 40g fine granulated sugar (adjust to taste)
  • A drop of vegetable oil (for cooking)

INSTRUCTIONS

  • Separate the egg yolks and whites into two bowls.
  • Add milk to the yolks and mix until well combined.
  • Sift the flour into the yolk mixture and stir until smooth. Mix in the vanilla extract or vanilla sugar.
  • In a separate bowl, gradually add sugar to the egg whites while beating until stiff peaks form.
  • Gently fold the whipped egg whites into the yolk mixture, being careful not to deflate the batter.
  • Heat a non-stick pan over low heat and lightly grease it with vegetable oil.
  • Spoon the batter onto the pan to form small pancakes.
  • Cover the pan and cook for 5-6 minutes per side, until they rise and turn golden brown.
  • Serve warm with your favorite toppings.

INGREDIENT SUBSTITUTIONS

  • Eggs: Use fresh, room-temperature eggs for best results.
  • Milk: Whole milk enhances richness, but almond, soy, or oat milk work well too.
  • Flour: Standard wheat flour yields the best texture, though gluten-free blends are a great alternative.
  • Vanilla Extract: Swap for almond extract for a twist or omit for a more neutral flavor.
  • Sugar: Fine granulated sugar dissolves easily—reduce for a less sweet pancake or use a sugar substitute.

COOKING & SERVING TIPS

  • Low & Slow: Cook on low heat to prevent burning while allowing the pancakes to rise properly. Covering the pan helps create steam, aiding in their signature fluffiness.
  • Non-Stick Pan: A high-quality non-stick pan ensures easy flipping and even cooking.
  • Serving Suggestions: Enjoy these pancakes fresh off the skillet with whipped cream, fresh berries, powdered sugar, honey, or fruit compote.

NUTRITIONAL NOTES

While Japanese Soufflé Pancakes are slightly higher in calories due to their egg and sugar content, they also provide a good source of protein. To make a healthier version, reduce the sugar, use a sugar substitute, and pair them with plenty of fresh fruit.

Indulge in these delightful pancakes and elevate your breakfast with their light, fluffy perfection!