Thursday, May 3, 2012

Pure Yumminess - a GFDF Chocolate Cake

            We had a lovely birthday celebration with Nanny (my mom) and are back into the swing of school – but what fun it was to have a day of birthday school with my helper! So much baking and writing and drawing!

We thought you might enjoy trying the cake that got rave reviews that night. The original recipe is from Elizabeth Barbone’s Easy Gluten Free Baking (a GREAT book – everything in it turns out so well!), but I’ve adapted it to make it gluten, dairy and corn free by changing the liquids, and substituting for the corn starch and baking powder (did you know baking powder contains corn? I've adjusted the ingredients here, but if you'd like to make your own corn-free baking powder, simply mix 1 t cream of tartar with 1/2 t baking soda).

 Before baking, I take out a bit of this batter to make myself a few cupcakes before I pour the rest into the pan. I frost the family's cake, while I enjoy my babycakes with strawberries. If you can find a corn-free powdered sugar, the frosting could be made corn-free as well.

 Classic Chocolate Cake (gluten, dairy and corn free)
1 ¾ cups gluten free flour mixture
1 cup unsweetened GF cocoa powder
1 t. cream of tartar
2 t baking soda
1 t salt
1 ½ t xanthan gum
2 c granulated sugar

2 large eggs
1 cup non-dairy milk (I like Silk coconut milk)
½ c canola oil
2 t GF, CF vanilla
1 c very hot water

Preheat oven to 350 degrees. Grease a 9x13 pan, or line 24 muffin cups with paper liners. In a large bowl, mix together the dry ingredients. Add eggs, milk, oil and vanilla and beat for 2 minutes at medium speed. Scrape down bowl, and add hot water and mix until blended. Pour batter into prepared pan(s) and bake. For a 9x13 pan, the cake should bake about 45 minutes; for cupcakes, 18-20. I very, very, slightly underbaked mine – a toothpick was almost clean after being inserted into the center – and the cake seemed a little moist on top after it cooled. However, it resulted in the most lovely, moist cake, and people asked repeatedly whether it was really gluten free.

Chocolate Frosting (dairy and gluten free, but not corn free)
3 T Spectrum Shortening (pure pressed palm oil)
1 lb confectioners sugar
3 T cocoa powder
3T non-dairy milk, plus more as needed
1 T GF vanilla

Blend the shortening, sugar and cocoa powder until it’s well mixed. Add the liquid and vanilla, and blend well. Add more liquid, a T at a time, continuing to blend well, until the frosting reaches spreading consistency.

 Happy Eating!

Trusting in Him,

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