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It's as good as it looks! You can always sub in reg flour and milk if ya want :)
I recently went on a dairy and gluten free exclusion diet and had been craving some mad sweets. So I found a couple of "regular" recipes online and tweaked them to my tastes and diet. I don't have pictures of any of the steps so I hope the directions will do. It's easy!

For the cake:
2 cups of gluten free all purpose flour (I use Bob's Red Mill)
3/4 cup unsweetened cocoa
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup sugar (I don't like my cake overly sweet but if you do, add in 2 cups)
2 eggs
1/2 cup oil
1 cup non-dairy milk (I used rice)
2 tsp pure vanilla extract (I make my own)
1 cup of hot, strong coffee (to bring out the chocolate)

For the ganache:
3/4 cup non-dairy milk of choice (I used rice)
1/4 cup soy margarine (I used Earth Balance)
1 bag of 62% dark cacao chocolate chunks (or whatever you want to use)

Posted by lotusbomb Published See lotusbomb's 24 projects »
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  • Step 1

    Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans with non-stick, non-flour spray.

  • Step 2

    In a large bowl, stir together the flour, sugar, cocoa, baking powder, and baking soda. Add in the oil, milk, eggs, and vanilla and mix until smooth. Stir in the hot coffee last. Split the batter into the two loaf pans. You want the cake to be done about an inch or so below the pan so you only want the batter to fill it about halfway.

  • Step 3

    Bake in the preheated oven for 25 to 35 minutes, or until a toothpick inserted into the cake comes out clean.

  • Step 4

    In a small saucepan, heat the milk and margarine until the margarine melts. Add in half the chocolate and stir until melted. Add in the rest of the chocolate and stir until melted. Make sure you stir often so the chocolate doesn't burn. Once melted, turn off burner.

  • Step 5

    By this time, you should have about an inch or so of space from the top of the pan to the cake. If you don't, you can cut some of the top off. Pour the ganache evenly on top of both cakes. Refrigerate for at least two hours and serve chilled.

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