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This image shows a soy-free cake beautifully garnished with fresh, thinly sliced strawberries arranged on top.

Soy Free Cake

This soy-free cake is a delicious treat made without any soy ingredients, perfect for those with dietary restrictions. Enjoy a moist, flavorful cake that everyone can indulge in, whether it's for a special occasion or a simple dessert.1
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Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American
Servings 12 people
Calories 450 kcal

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.
    This image shows chocolate chunks being pulsed in a food processor until finely chopped.
  • Add the sugar and pulse again until the mixture resembles coarse sand.
    This image shows sugar being added to the chopped chocolate and pulsed 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.
    This image shows eggs and vanilla being added to the chocolate-sugar mixture and blended until smooth, creamy, and liquid.
  • Pour the batter into the prepared pan.
    This image shows the smooth chocolate batter being poured into a greased or lined baking pan.
  • Wrap a long piece of aluminum foil around the pan, allowing it to extend above the rim.
    This image shows a baking pan being wrapped with a long piece of aluminum foil, extending above the rim for easy removal.
  • 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.
    This image shows powdered sugar being lightly dusted over the top of the cake using a fine sieve.

Notes

  • Try serving with whipped cream or a drizzle of raspberry sauce.