Chocolate Cake

This recipe comes from Cybele Pascal’s The Allergen-Free Baker’s Handbook

My sister and I made this for her birthday last week. The cake is rich, chocolatey, moist and wonderful. For the chocolate frosting we used the recipe that accompanies the cake recipe in the cookbook (Dark Chocolate Frosting). However, neither of us really liked it: it tasted too much like a chocolate chip and hardened after a few hours.

So if you try your hand at this cake, feel free to use whatever frosting you like! When I make this cake again, I know I’ll use a different one.

Ingredients

2 1/2 cups Basic Gluten-Free Flour Mix

  • (makes 6 cups:) 4 cups brown rice flour, 1 1/3 cups potato starch, 2/3 cup tapioca flour

1 1/4 cups unsweetened cocoa powder

1 teaspoon xanthan gum

2 1/2 cups granulated sugar

2 1/2 teaspoons baking soda

1 1/4 teaspoons baking powder

1 1/4 teaspoons salt

1 tablespoon Ener-G egg replacer mixed with 1/4 cup rice milk

1 1/4 cup rice milk

1/2 cup plus 2 tablespoons canola oil

1 1/2 teaspoons pure vanilla extract

1 1/4 cups warm water

1 recipe your favorite chocolate frosting

Directions

1. Preheat the oven to 350 degrees Fahrenheit. Grease 2 8-inch round cake pans.

2. In a bowl, whisk together the flour mix, cocoa powder, xanthan gum, sugar, baking soda, baking powder, and salt.

3. Add the egg replacer, rice milk, canola oil, vanilla, and warm water and beat on medium-low speed until smooth, about 3 minutes.

4. Divide the batter evenly between the two pans.

5. Bake in the center of the oven for about 45 minutes, rotating the pans halfway through. Bake until the cake is pulling away slightly from the sides of the pans and a skewer inserted into the center of the cake comes out clean.

6. Let cool in the pans on a cooling rack for 30 minutes or until completely cool.

7. One the cakes have cooled completely, it is time to take them out of the pans to frost. Cover one cake pan with a large plate or cake platter, flip, and the cake should come out of the pan. Use whatever middle layer you desire (frosting or a jellied layer), and repeat flipping technique with the second layer, placing it on top of the first. Frost as desired.


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Categories: Dessert

Author:rsedlak1

Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.

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