Tuesday, January 29, 2013

Adventures in Baking: Gluten Free Edition

I don't usually do much baking but when it comes to birthdays, I think they deserve more than a store bought sheet cake.  I also like to make things that all my guests can eat which lead me to look for a gluten free cake recipe.

This Gluten-Free Chocolate Cake with Semi-Sweet Chocolate Icing looked like a good place to start.  I work with what I have on hand unless I just have to run to the store for something; I don't like to put so much sugar in my food; and I tend to be adventurous with straying from the recipe so this is what I ended up with.  

Gluten Free Chocolate Cake
For a 9x13 in pan.

1/2 cup coconut flour
1/2 cup tapioca flour
1/2 cup rice flour
1 cup cocoa powder
1 1/2 tablespoons agar powder
2 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup butter (I didn't set it out ahead of time, I just melted it)
1/2 cup brown sugar (lessened the sugar here)
1/4 cup white sugar (and here)
1/2 cup stevia powder (I was concerned that guests/husband might want things sweeter than I do)
That's a half cup less sweetener than originally called for, plus not all of it is sugar now.
4 eggs (I had 4 eggs left, not five)
2 tablespoon vanilla extract (I like vanilla)
1 1/2 cups whole milk with 2 tablespoons lemon juice added, let set for 5 min and then add to the other ingredients (I didn't have buttermilk, so used this common substitute.)
I didn't have sorghum flour or xanthan gum, but I did have coconut flour and agar powder from previous adventures in gluten free and vegan baking.

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan and set aside.
  2. In a medium bowl, mix the dry ingredients.
  3. In a large bowl, cream the butter until light and fluffy. Slowly beat in the brown and white sugars and stevia; whip until fluffy. Beat in the eggs one at a time. Add the vanilla. Add the milk and dry ingredients. Pour batter into prepared pan. I don't have a stand mixer so just mixed things in with a fork.
  4. Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan.


I was inspired by the Coconut Honey Frosting found here. I did not have palm shortening and wanted it to be strawberry, so I did this:

1 cup butter
1 can full fat coconut milk
2 tablespoons honey (I was running out, plus less sweetener)
1 tablespoon vanilla extract (yum again)
8 oz frozen strawberries

1. Add all the ingredients to a blender and blend until smooth.
2. Pour the frosting on the cake and put in refrigerator to cool and set the frosting.  

If I made this again I would probably put some agar powder in my frosting to help it set better.

It turned out delicious and way better than store bought.  If I had more time I would have done another frosting in a different color to add "Happy Birthday" to the cake.

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