Gluten-Free Chocolate Cake with Gluten-Free Buttercream Frosting

 

    

April/May 2009

By Diane Kittle

Gluten-Free Chocolate Cake

Serves 16

This recipe makes an impressive birthday cake and it is very yummy. It’s also great for cupcakes as I found out when I made them for my son's 4th birthday party. Line cupcake tins with paper baking cups. Fill tins nearly to the top and bake at 350 degrees for 20 minutes or until done. Makes about 30 cupcakes. 

Ingredients:

1 cup brewed hot coffee
1 cup cocoa powder
1 cup hot water
3 cups gluten-free All-Purpose Flour Blend*
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon xanthan gum
1 cup (2 sticks) butter, margarine or Spectrum Organic Shortening
2½ cups sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract

Preparation:

1. Preheat oven to 350 degrees. Grease three 8- or 9-inch round cake pans and dust with gluten-free flour.

2. In a medium bowl, whisk together coffee and cocoa powder. Add hot water and whisk until smooth.

3. In a separate bowl or on a piece of waxed paper, sift together the flour blend, baking soda, baking powder, salt and xanthan gum.

4. In the bowl of an electric mixer, beat margarine and sugar at medium-high speed until light and fluffy, approximately 5 minutes. Lower mixer speed to medium and add eggs, one at a time. Add vanilla and cream well, scraping down the bowl.

5. Add half of the dry ingredients to the wet batter, mixing until combined. Add half the cocoa mixture, mixing until combined. Add remaining dry ingredients and cocoa mixture and mix on medium speed until smooth, approximately 2 minutes.

6. Spoon batter equally into the 3 prepared cake pans. Place in preheated oven and bake for approximately 40 minutes or until done. The cake is done when an inserted toothpick comes out clean. Cool the cake in pans for 20 minutes. Then turn the cake out of pans onto a wire rack to cool completely before frosting.

Each serving contains 291 calories, 13g total fat, 5g saturated fat, 0g trans fat, 53mg cholesterol, 42g carbohydrate, 476mg sodium, 2g fiber, 4g protein.

TIP: This cake can be made egg free. Replace 4 large eggs with 6 tablespoons unsweetened applesauce mixed with 2 teaspoons baking powder + 4 tablespoons warm water mixed with 1 tablespoon gluten-free egg replacer.

Gluten-Free Buttercream Frosting:

ENOUGH FOR ONE 3-LAYER CAKE

This frosting is not too sweet. To vary the flavor, replace vanilla with another gluten-free flavoring extract, such as lemon or coconut.

Ingredients:

6 cups powdered sugar
½ teaspoon salt
½ cup boiling hot water
2½ cups Spectrum Organic Shortening
¾ cup (1½ sticks) butter or margarine, slightly
    softened, cut into 1-inch pieces
1 tablespoon pure vanilla extract

Preparation:

1. In the bowl of an electric mixer, combine powdered sugar and salt.

2. Using a whisk attachment, add boiling water and whip at low speed until smooth and cool, approximately 5 minutes.

3. Add shortening and margarine to the sugar mixture and whip at medium speed until smooth, approximately 3 minutes. Add vanilla. Increase speed to medium high and whip until light, fluffy and increased in volume, approximately 10 minutes. Frosting will fill most of a 5-quart mixing bowl.

TIP: Leftover “Buttercream” Frosting is great on cupcakes or cookies. Refrigerate in a sealed container for up to 2 weeks. Allow chilled frosting to return to room temperature before using. To fluff it up, whip for a couple minutes.

Gluten-Free All-Purpose Flour Blend:*

I chose to make a flour blend from ingredients I already had on hand instead of a commercial flour blend.

Ingredients:

1/2 cup rice flour

1/4 cup tapioca starch/flour

1/4 cup cornstarch or potato starch

Preparation:

To make the flour blend, thoroughly combine all ingredients. Store in a covered container in the refrigerator until used. You can double or triple these recipes to make as much flour mix as you need.

© 2011 Living Without is a lifestyle guide to achieving better health. It is written with your needs in mind but is not a substitute for consulting with your physician or other health care providers. The publisher and authors are not responsible for any adverse effects or consequences resulting from the use of the suggestions, products or procedures that appear in this magazine. All matters regarding your health should be supervised by a licensed health care physician. Copyright 2011 Living Without, Inc. All rights reserved worldwide.





Tanti Aguri Nick

 


Birthday Boy