Since being gluten-free, I’ve had to be a bit more creative and make time to do more baking. Since my week days have been jam-packed, the only time I normally have to bake are the weekends (and even those are crazy!). Last weekend I made a GF chocolate cake for “The Birthdays” celebration of my brother and sister. Their birthdays were mid-week but we decided to do a Sunday celebration with the relatives. My mom made a beautiful pound cake complete with whipped cream and sugar-soaked strawberries, so I made a cake basically for myself. :P I found this recipe from The Gluten-Free Homemaker.
Combine these ingredients in a large bowl (I use a metal whisk for dry ingredients):
1 1/4 cup rice flour – I use brown rice flour
1/2 cup potato starch
1/4 cup tapioca starch
2/3 cup unsweetened cocoa flour
2 tsp. xanthan gum – I use Ener-G brand
2 tsp. baking soda
2 tsp. baking soda
1 TB. cinnamon
In a medium-sized bowl, beat together with an electric mixer (or by hand, if you want a work-out!):
1 2/3 cup sugar – normally I’d use coconut sugar since I’m trying to stay away from refined cane sugar, but this was so much sugar that I just used organic cane sugar (coconut sugar is expensive, but I’m sure it would work just as well)
1 tsp. vanilla extract
1 1/2 – 2 tsp. almond extract – next time I’d use just 1 1/2 tsp. because 2 tsp. was a little strong
Then beat in 1 cup mayo – I used Hain Pure Foods Safflower Mayonnaise
Then alternate adding the wet ingredients to the dry ingredients with 1 cup (minus 2 TB.) of water. Pour the batter into a buttered or oiled (I used coconut oil) 9″x13″ pan and bake for 25-30 minutes at 350 degrees F.
It came out perfectly! It was SO moist and delicious. Just make sure to put it in a container right away after it’s completely cool. I let it sit out overnight (I baked it right before I went to bed) and it was a bit dry the next day. However, this is DEFINITELY a keeper of a recipe and very easy!
You’d never guess it was gluten-free! :) Now I just have to find a healthy, dairy-free frosting.