I remember the first time I baked a soy-free cake – it was a game-changer in my kitchen. I had been searching for a way to make a soft, fluffy cake without compromising on flavor, and after a few tries, I finally hit the sweet spot.
This cake is a perfect balance of lightness and richness, with a melt-in-your-mouth texture that makes you forget it’s free of soy. The combination of almond flour and coconut milk lends a naturally sweet, nutty flavor, while the hint of vanilla makes it taste like an old-fashioned treat.
What’s truly special about this recipe is how adaptable it is. Whether you want to frost it with a classic buttercream or top it with sugared blueberries for a fresh twist, it’s versatile enough to suit any occasion. Plus, it’s a great option for those with dietary restrictions, so everyone can enjoy a slice without worry.
Bake this for a special celebration or even a casual weekend treat. Either way, you’ll want to bookmark this one! And when you make it, don’t forget to share your favorite toppings or variations – I’m always excited to see what you come up with!
Soy Free Cake
Equipment
- Springform Pan
- Aluminum foil
- Parchment paper
- Food processor
Ingredients
- ¾ cup light brown sugar, packed
- ¼ cup plus 2 Tbsp granulated white sugar
- Sliced strawberries
- 8 large eggs
- ¾ cup very hot strong coffee
- 1 tbsp vanilla extract
- 1 cup margarine
- 16 oz gluten, dairy and soy free semi-sweet chocolate chunks
- Powdered sugar
Instructions
- Preheat your oven to 350°F. Prepare a 10-cup springform pan by lining it with parchment paper and greasing it with margarine.
- Place the chocolate chunks in a food processor and pulse until finely chopped.
- Add the sugar and pulse again until the mixture resembles coarse sand.
- With the processor running, slowly pour in the hot coffee, allowing the chocolate to melt.
- You may need to scrape down the sides and pulse again to ensure a smooth batter.
- Add the margarine in small spoonfuls, followed by the cocoa powder, and pulse until combined.
- Incorporate the eggs and vanilla, processing until the batter becomes smooth, creamy, and liquid.
- Pour the batter into the prepared pan.
- Wrap a long piece of aluminum foil around the pan, allowing it to extend above the rim.
- Bake in the center of the oven for about 1 hour and 25 minutes at 350°F.
- Start checking the cake after 1 hour, and continue checking every 10 minutes.
- The cake is done when the center looks dry and a toothpick inserted in the middle comes out mostly clean, with just a crumb or two.
- If the edges brown too quickly before the center is done, fold the foil over the edges.
- Allow the cake to cool completely, then cover it with plastic wrap and refrigerate for at least 3 hours or overnight.
- Before serving, dust the cake with powdered sugar and garnish with sliced strawberries.
Notes
- Try serving with whipped cream or a drizzle of raspberry sauce.
| Nutrition | Value |
|---|---|
| Calories | 450 kcal |
| Carbohydrates | 45 g |
| Protein | 6 g |
| Vitamin A | 500 IU |
| Vitamin C | 1 mg |
| Iron | 3 mg |
| Sugar | 38 g |
| Calcium | 40 mg |