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Decadent Chocolate Cake

Posted May 04 2011 8:08pm

This is an amazing chocolate cake recipe, with a deep chocolate flavor. These are some of the best cupcakes/cakes I’ve ever had. This has become my go-to cake recipe, and as a bonus, when I’ve served these to people without allergies, they gobbled them up without realizing they were “special”. This is a great example of serving great food, not just food that’s good for people with Celiac and/or allergies.

This is a delicious gfcf, gluten free, family-friendly recipe! It can also be (if you double check ingredients!) a wheat free, dairy free, soy free, tree nut free, peanut free, fish free, shellfish free, corn free, and vegetarian recipe.

Ingredients:

Mackenzie's Birthday Decadent Chocolate Cupcakes
  • 3/4 cup brown rice flour, or another flour like sorghum or millet
  • 1/4 cup pea or bean flour
  • 1/2 cup white rice flour, or a starch such as arrowroot or tapioca
  • 1 cup good quality baking cocoa – we like Rodelle Dark Baking Cocoa and Frontier Organic Cocoa Powder
  • 1/2 tsp baking soda
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp xanthan gum or guar gum
  • 1 1/2 sticks margarine (Fleishmann’s unsalted is dairy free) or butter, room temperature
  • 3/4 cup brown sugar
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups milk (dairy, rice, soy) plus 1 1/2 tsp vinegar to mimic buttermilk
Ready for the oven

Method:
Preheat the oven to 350 degrees.

This makes 2 dozen cupcakes or 2 9″ round cakes. Lightly grease the bottom of the baking pans, then dust with a little cocoa powder, or line 2 muffin tins with cupcake liners.

Whisk the three flours together. Add cocoa, xanthan gum, baking powder, and baking soda to the flours and whisk together in a medium bowl.

In a separate bowl, with your mixer, beat the butter until creamy. Slowly add the brown sugar and the granulated sugar. Whip this mixture until fluffy.

Add the eggs one at a time to the creamed mixture, then add the vanilla.

Turn the mixer to low and alternate adding the flour mixture and the buttermilk.

Decadent chocolate cupcakes

Pour into the prepared pans – if making cupcakes, use an ice cream scoop to measure an equal amount of batter into each cupcake liner. For cakes, bake for 25-30 minutes; for cupcakes 12-15 minutes, until the cake/cup cake is springy to the touch and a toothpick comes out clean.

Let cool, then serve as is or frost with a “butter”cream or faux-cream cheese frosting . Yum!

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