I love my family. I love baking. Neither of these statements should come as a huge surprise. It also shouldn't surprise you when the need for a birthday cake in our family arises, I'm usually the one that volunteers to bake it.
My mother in-law recently discovered she has some allergies. Now when I say some, I don't mean peanuts or pollen. I'm talking about the kind where I need to make a cake that's special.
How special?
Gluten Free. Dairy Free. Soy Free.
Just saying those brings up thoughts of dry or over dense or just plain gross baked goods. Recently as a birthday gift I received a baking book. Want to know the only kind of gluten, dairy free cake the had? A crunch cake. Crunch. Cake. Those two words should not be together.
So I turned to Google. Then King Arthur Flour.
What do you think? Doesn't it look unbelievably tasty? I fed it to everyone and you would never know that it was gluten, dairy, and soy free! Tasty for an everyday occasion or you can throw some candles on it and call it a birthday cake.
My mother in-law recently discovered she has some allergies. Now when I say some, I don't mean peanuts or pollen. I'm talking about the kind where I need to make a cake that's special.
How special?
Gluten Free. Dairy Free. Soy Free.
Just saying those brings up thoughts of dry or over dense or just plain gross baked goods. Recently as a birthday gift I received a baking book. Want to know the only kind of gluten, dairy free cake the had? A crunch cake. Crunch. Cake. Those two words should not be together.
So I turned to Google. Then King Arthur Flour.
What do you think? Doesn't it look unbelievably tasty? I fed it to everyone and you would never know that it was gluten, dairy, and soy free! Tasty for an everyday occasion or you can throw some candles on it and call it a birthday cake.
Cake Recipe
1 1/2 Cup Sugar
1 1/2 cup Gluten Free Flour (I used King Arthur Flour but whatever brand you prefer is fine)
1 cup Double-Dutch Dark Cocoa (Again, King Arthur Flour but personal preference)
2 1/2 tsp baking powder
1 tsp salt
1 tsp Xanthan Gum
2/3 cup Vegetable Oil
4 Large Eggs
1 1/3 cup Water
2 tsp Vanilla Extract
1. Preheat oven to 350°F. Grease two 8" or 9" round pans.
2. In a separate bowl mix sugar, flour, cocoa, baking powder, salt, and xanthan gum.
3. In mixing bowl beat oil, eggs, water, and vanilla.
4. Add dry ingredients 1 cups at a time making sure its well blended in between. Beat for 2 minutes once they're all combined.
5. Pour the batter into the prepared pans.
6. Bake the cakes for 30 to 33 minutes, about 3 to 4 minutes past the point where a toothpick inserted into the center of one comes out clean.
Cake Frosting
2/3 cup & 3 Tbsp Cocoa Powder
3 cup Powdered Sugar
1/4 cup Dairy Free Margarine
4 Tbsp Non-Dairy Alternative (I did use Soy here but only because I'm
allergic to Almond Milk and don't like Coconut Milk)
1 tsp Vanilla Extract
1 tsp Maple Syrup
1. Mix cocoa powder and powered sugar in a bowl.
2. Add remaining ingredients and whip for 2 minutes until fully mixed.
Now a warning on the icing. It won't be thick like out of a container or even most frostings. It will be more a glaze like you see in the pictures. Pour it on and spread it around. It will cover very easily.
Comments
Post a Comment