Wednesday, January 27, 2016

Gluten Free Chocolate Cake with Chocolate Buttercream Frosting and Raspberries

Gluten Free Chocolate Cake
I am posting a delicious gluten free chocolate cake recipe in honor of National Chocolate Cake Day. I never knew there was a National Chocolate Cake Day until I saw it this morning on Good Morning America. How could I miss such an important day? This is chocolate cake we are talking about!!!

One of my daughters is gluten free so I like to make some goodies that she can eat. I like to use the King Arthur Gluten-Free All Purpose Baking Mix because not only does it make life easier, it makes a good cake! It can be difficult to get a nice texture with baked goods using gluten free flour. This mix works well. No one will even know this is a gluten free cake!


I happen to be a chocolate icing fan. If you are not, this cake looks fabulous sprinkled with powdered sugar.

Gluten Free Chocolate Cake

I like to add fresh raspberries on top of this cake. Raspberries and chocolate are just yummy together and the raspberries make it the perfect romantic cake for Valentine's Day.


Gluten Free Chocolate Cake


Gluten Free Chocolate Cake

I use soymilk in this recipe to make it dairy free. You can use regular milk instead if you wish.

1 cup King Arthur Gluten Free All Purpose Baking Mix

3/4 cup sugar
1/2 cup unsweetened cocoa
1/4 cup oil
3/4 cup vanilla soymilk
1 teaspoon vanilla extract
2 eggs

Pre heat oven to 350 degrees. Grease and flour a 9 x 1 1/2-inch round baking pan. I like to cut a circle of parchment paper and line the bottom of the pan to make sure the cake doesn't stick.


In a large bowl combine baking mix, sugar and cocoa. Add oil, soymilk and vanilla. Mix with an electric mixer on low until just combined. Mix on medium for 2 minutes. Add 1 egg and mix until combined. Add the second egg, mix until combined, then mix on medium speed for 2 minutes.


Pour the batter into the prepared pan. Bake for 30 minutes. Cool cake on a wire rack for 10 minutes. Remove the cake from the pan and cool on wire rack.

Gluten Free Chocolate Cake
Chocolate Butter Cream Frosting
You can adjust the amount of cocoa you use to your chocolate loving level. Also, I used soy milk but you can use regular milk.

3 tablespoons butter, softened

1/4 cup unsweetened cocoa
1 cup confectioner's sugar
2 tablespoons vanilla soymilk
1/2 teaspoon vanilla extract

Cream the butter with an electric mixer.  Turn the mixer off. Add cocoa and confectioner's sugar. Mix on low. Drizzle in the vanilla and the soymilk. Mix on high for 5 minutes until frosting is light and fluffy.

Gluten Free Chocolate Cake

Frost your cooled cake add raspberries a enjoy! Double both recipes to make a layer cake.

empty plate

Have a Yummy Food Day!

See my Red Pepper Pasta Sauce Recipe on youtube





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