Friday, July 15, 2011

Chocolate Cake - Gluten Free Perfection :)

One of the hardest things to wrap you head around when you go gluten free is "How on earth will I ever go to a party again?"

Gluten Free means eating ahead of time so you don't arrive at a party hungry. It also means always having a stock of cupcakes baked in the freezer. That way you always have a little something to take to a birthday bash. With a gluten free little one, parties are the hardest.

Cross contaminating food is so common. When was the last time you needed just a little more peanut butter on that sandwich? Did you use the same knife to spread as you did to get seconds? Sure you did! We all do! But, you just contaminated the peanut butter. That goes for the jelly, mayo, sour cream and anything else you can think of.

Parties are hard!

But this is one of my favorite take with you cake recipes. I love this one. I even passed it on to a bunch of teenage boys and they LIKED it. Now I know they are teenage boys and they will eat anything. But these were awesome.

GF Chocolate Cake
  • 1 cup Coconut Flour

  •  1/2 cup Almond Flour

  •  1/2 cup Tapioca Flour

  •  1 Teaspoon Zantham Gum

  • 2 cups Sugar

  • 1/4 teaspoon Salt

  • 4 Tablespoons (heaping) Cocoa

  • 2 sticks Butter

  • 1 cup Boiling Water

  • 1/2 cup Buttermilk

  • 2 whole Beaten Eggs

  • 1 teaspoon Baking Soda

  • 1 teaspoon Vanilla

  • Preparation Instructions

    Note: I use an 18x13 sheet cake pan.
    In a mixing bowl, combine flours, sugar, and salt.
    In a saucepan, melt butter. Add cocoa. Stir together.
    Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
    In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 330-degrees for 20 - 30 minutes.

    *This recipe is an adaptation from . Love her site and recipes.

    Cream Cheese-Sour Cream Frosting
    1 (8 ounce) package cream cheese, room temperature
    2/3 cup confectioner's sugar
    1/2 cup sour cream

    Beat sour cream, confectioner's sugar and cream cheese in a large bowl until well blended. Spread the frosting over the cooled cake. 

    Keep the cake refrigerated since the frosting is made with perishable items.

    I have to say this cake eaten cold tastes wonderful. I can't describe it.
    No pictures on this one b/c I was to busy licking my fingers :) Check out Pioneer Woman to see what they looked like. :) They didn't last long at all!

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