Monday, 27 January 2014

Gluten free, Dairy free Miracle Whip Chocolate



January 27th - Chocolate Cake Day

Here is Miracle Whip Cake Like Mother Made only
Gluten and Dairy Free!
Miracle Whip Chocolate Cake was a favourite in our home growing up.  You could count on everyone asking for this moist rich cake for their birthday. 

Miracle whip was developed by Kraft in 1933 as a less expensive alternative to mayonnaise.  Miracle Whip’s coming out party was at the World’s Fair in Chicago that same year and it was an instant success.  

Wikipedia also offers another beginning for Miracle Whip:

“another story claims that Miracle Whip was invented in Salem, Illinois, at Max Crosset’s CafĂ©, where it was called “Max Crossett’s X-tra Fine Salad Dressing”.  Crosset sold it to Kraft Foods in 1931 for $300.00” (Wikipedia, 2013)

Miracle Whip is made from water, soybean oil, vinegar, sugar, modified corn starch, eggs, salt, mustard flour, paprika, spice, natural flavor, potassium sorbate, enzyme modified egg yolk, and dried garlic.

Using mother’s Miracle Whip Chocolate Cake recipe as a starting point I set about to create a gluten free version
2 cups flour                                      1 white sugar
2 teaspoon baking soda                ½ cup coco
¼ salt                                                1 cup miracle whip
1 cup cold water                              1 teaspoon vanilla
 Gently mix all the ingredients together.  The trick here is to not over mix the batter according to my mother.  Line your cake pan with wax paper and bake 350 for 25 to 30 minutes or until the knife comes out clean.

My first attempt at a gluten free cake was so bad that it was in the garbage before it cooled.  Discouraged I went to the Google+ Gluten Free Community and asked for help.  I received many helpful hints and flour to starch ratios.  So it was that my second attempt tasted right but the texture was too dense.  

We cut the second version into bite size squares and I will use it to either  a gluten free bread pudding or in a Black Forest trifle.  Going back to the drawing board I researched on what would give my cake lift. 

And as they say the third time was a charm.  This recipe produces a rick moist chocolate cake that even my mother said tastes as good as her cake.

Gluten Free/Dairy Free Miracle Whip Chocolate Cake

1 cup almond flour                         ½ cup rice flour
½ cup tapioca starch                    ¼ cup coconut flour
½ tsp xanthan gum                       2 tsp baking powder
½ tsp baking soda                         ¼ tsp salt
¾ cup brown sugar                       2 eggs
¾ cup coco                                      1 tsp vanilla
1 cup Miracle Whip                       1 cup cold water + enough to fine to cake batter consistency

Mix all your dry ingredients and sift until well mixed.
Add the eggs, 1 cup water and vanilla and beat until mixed add this to a hollow in your dry ingredients and add the Miracle Whip.
Incorporate the liquid ingredients into the dry adding more water if necessary to create a bake batter consistency.
Pour into and greased and floured baking pan and bake at 350 for 30 minutes or until a toothpick comes out clean. 
Cool and enjoy.


Grandma Snyder
©2013-2015 twosnydergirls
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