…That is, unless you’re allergic to chocolate.
This afternoon your Dusty Baker got on the subway with four bags and a good book. About 30 minutes later I realized I was express-ing my way past any station I could transfer at and was headed to the Bronx.
It was a long trip home to making this chocolate cake, I tell ya.
Luckily, the book was really good and I’m NYC savy enough to figure out a way to not go the 100 blocks back in the opposite direction to transfer, but rather did a little schlepping and got my ingredients home. A can of organic pumpkin and a box of gluten-free chocolate cake mix from Gluten-Free Dreams, to be exact.
I read on a vegan blog that you can substitute the oil and eggs in a cake recipe with a can of pumpkin. Why not throw this into the mix of my boxed gluten-free cake mix experimentation?
As with the Betty Crocker and Glutino mixes I used last week, this mix from Cherrybrook Kitchen is made primarily with rice flour, potato starch, sugar and xantham gum. Not my personal favorite mix of ingredients. Allergy-free, yes. Healthy alternatives, not really. But I remind myself of the purpose of the experiment – is baking gluten/allergy-free now just as easy as traditional recipes? – and soldier on.
Into the bowl goes one box of allergy-free chocolate cake mix, one can of organic pumpkin and two teaspoons of vanilla extract. I mix until everything is absorbed, and then throw in 1/4 cup unsweetened vanilla almond milk (if you’re allergic to nuts, obviously substitute with cow, soy or rice milk).
The mix is thicker than a traditional cake batter, but with confidence I lump it into a 9″ greased cake pan and into the 350 degree preheated oven. 29 minutes later, the toothpick comes out clean. 15 minutes later, it’s successfully flipped over and onto my carrying plate.
I’ll let you know what the peanut-eating-gallery thinks.