Gluten Free Me

Welcome back to the blog! This week’s blog is a recipe for gluten free chocolate cake. I was in the mood for a chocolate cake last week, so I went to Google in hopes of finding a quick recipe for a great cake. Gluten free cakes can be tough, especially during a quarantine, because their recipes are specific to a certain flour. In this case, it is the Bob’s Red Mill 1:1 Baking Flour from my blog, so it worked out perfectly.

Here’s the recipe:

For the Cake:

1.5 C granulated sugar

2 C all-purpose flour (gluten free of course)

3/4 C unsweetened cocoa powder

1.5 tsp baking powder

1.5 tsp baking soda

1 tsp salt

2 large eggs at room temp.

1 C milk

1/2 C vegetable oil, or another type of oil

1.5 tsp vanilla extract*

3/4 C boiling water**

*Check your vanilla carefully because some have gluten in it

**Boiling water is used to “activate the cocoa” – this is not my own recipe but I liked the way it turned out.

For the Frosting:

1/2 C butter, softened

1.5 tsp vanilla extract

1/2 C unsweetened cocoa powder

4.5 C powdered sugar

1/4 C milk***

***You probably won’t end up using all of your milk, so add it slowly until you reach your preferred consistency.

Directions:

1. Preheat oven to 350°F; Grease two 8-inch cake pans, then set aside.
2. In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt until there are no visible clumps.
3. Add eggs, milk, oil, and vanilla. Beat with a mixer on medium speed for two minutes.
4. Stir in boiling water.
5. Pour batter evenly into cake pans. Bake for 35 to 38 minutes, or until a toothpick inserted in the center comes out clean.
6. Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a wire rack.
7. Frosting: In a medium mixing bowl, beat butter and vanilla until smooth and creamy. Add cocoa powder and beat until combined. Gradually add powdered sugar, one cup at a time. Slowly beat in milk. Beat in additional milk if needed, to obtain desired consistency.

Store in an airtight container at room temperature for 3 days or in the refrigerator for up to a week.

Source: Gluten Free Palate has some great recipes! I highly recommend checking out their site for more ideas.

If you are anything like me and don’t have a lot of cake pans lying around, you can halve the recipe to make one sheet of cake. Once it has cooled completely on a wire rack, cut down the middle and stack the two pieces. It’s still a 2-layer cake, but smaller!

Don’t forget to subscribe to the blog! Enjoy your weekend and stay safe.

-Nicole