gluten-free, vegan

cake contains: rice flour, brown rice flour, tapioca flour, potato flour, organic cane sugar, cocoa, tofu, soy milk, canola oil, baking soda, baking powder, sea salt

mousse contains: gracenote coffee, honey, dark chocolate, tofu

In Fall 2022, Chef Tracy gave a few lectures on chocolate cake, at Harvard Science + Cooking for the public and the students, and another at MIT. During those lectures she taste-tested the audiences of 300+ people to see if they preferred a classic chocolate cake recipe or an alternative one that is gluten-free and vegan. The large majority, over 90%, chose the gluten-free, vegan recipe, which is the one we serve at PAGU and at many weddings. Chef Tracy first developed this recipe over a decade ago for her cousin Jocelyn who grew up with all of the major food allergies (seafood, shellfish, nuts, gluten, egg, you name it…). She ended up liking it so much that she has incorporated the ethos—that alternative recipes, can be better and tastier than traditional ones—into her cooking.