Chocolate cake without gluten and without egg (sem lactose)

Learn this recipe to make a delicious Chocolate cake without gluten, lactose and no egg (optional). And for those who are wondering why I decided to do without egg recipes, It is because I am suspected of having an allergy to egg protein (albumin). It was not enough gluten, I now have to take the egg!!!!! But without discouragement, It gets around to everything 🙂

 

Ingredients:

• 1 xic Rice Flour
• 1 xic Cornstarch
• 1 col Tea Xanthan Gum (optional)
• 1 col tea chemical Baking Powder
• 1 little Açúcar (any of its preferred)
• 1/2 Chocolate little I Pó (I used the Italac s / gluten)
• 200ml hot or warm water (30 second no microwave)
• 100ml Vegetable Oil

Coverage:

• 1/2 Chocolate little I Pó
• 3/4 little Açúcar
• 1 col soup Cornstarch
• 200Milk ml of water or preferably a (Water used in this recipe)

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Method of preparation

1. Preheat oven to 190 ° C for 10 minutes;
2. Mix the dry ingredients: rice flour, maize starch, xanthan Gum, yeast, sugar and chocolate powder;
3. Add to the dry ingredients, warm water and vegetable oil;
4. Stir well.
5. Pour the dough into a not very big way (average 20cm) because the cake does not grow very.
6. Bake 30-35 minutes, or until sequinho.

Coverage

1. In a pot, Place all the topping ingredients;
2. Connect the medium heat and stir for a few minutes until creamy;
3. Book in a container and let cool slightly.

When the cover and the cake are warm, Remove from pan and cover with the chocolate frosting.

The recipe for gluten-free chocolate cake and no egg ready:

The recipe Chocolate cake without gluten and without egg taken from vlog “Income from Mussinha” can also be adapted for lactose wherein, care the most to pay attention is to use water instead of milk in coverage and not forget to look on the packaging of powdered chocolates contain milk.

My take on the gluten-free chocolate cake without egg:

Mass Chocolate Cake, He got a different texture, It was not as soft as the Cornmeal cake e do Carrot cake gluten free, however the taste was very good. The syrup, I preferred not to dump all over the cake. I kept a little to put in each unit share because it was very good!!!!

 

The egg allergy

According to pediatrician Dr.. Beatrice Beltrame, a alergia about this happens when the immune system identifies the egg white protein as a foreign body, triggering a allergic reaction with symptoms like: Redness and itchy skin, Stomach ache, Nausea and vomiting, runny nose, Difficulty breathing, dry cough and wheezing when breathing.

Normally, estes symptoms appear a few minutes after eating egg, the same way that it may be several hours until the symptoms appear and, so in these cases, allergy may be more difficult to identify.

At first, this type of allergy can be identified in the first years of life, however many children eventually outgrow allergies during adolescence, going to be able to eat egg.

Since the intensity of symptoms may vary over time, it is important to avoid eating any food with egg traces, it may create a severe anaphylactic reaction, in which a person may become unable to breathe.