Tuesday, October 30, 2007

GF/CF chocolate cake! *finally*

Woo Hoo!

Finally found & moderated a chocolate cake recipe my little bub can have! Do you have ANY idea how exciting this is for me?!?!?!
Do you have ANY idea how hard it was to find a recipe that worked just without dairy products, and then to add non-wheat flour to the mix?!?!?!?

I firstly have to give a HUGE credit and thank you to Dorlaine for pointing me in direction for this cake. If she had not shown me the recipe for regular "wacky cake" I would NEVER have tried it, because the ingredient list is, well, wacky. SHE also invented the frosting! I would have never believed you can make a good tasting frosting without actual REAL butter, but she proved me wrong & boy am I happy about that! (FYI, this cake is vegan too.....just in case anyone cares....) (I find that vegan foods are sometimes my friends, even tho I think total veganism is plain silly and a poor nutritional choice, but that's just me....[God gave us incisors....you use those on meat....every animal God made that has incisors eats meat.....just a thought.....])

So here it is.....
GF/CF Wacky Chocolate Cake
2 cups GF/CF all-purpose flour (I like Bob's Red Mill brand)
1.5 Cups sugar
1.5 tsp GF/CF baking SODA (I like walmart or clabber girl brands)

6 Tbsp GF/CF unsweetened coca powder (Hershey's is pretty reliable)

Mix these ingredients in an ungreased 8x8in pan VERY WELL. better yet, sift it all together so you don't get flour clumps b/c if you have flour clumps parts of the batter won't rise correctly when baking.

Stir in
.5 cup oil (I use olive or canola)
1 Tbsp vinegar (white GF- walmart is VERY good with allergen labeling...FYI)
1 tsp GF/CF vanilla (McCormicks is usually reliable)
1 Cup water.

Mix until smooth, it will fizz and bubble on you a bit, so mix slow. I recommend using a glass pan so you can look at the bottom to make sure everything mixes right. I find that non-wheat flours mix differently than "regular" flour, and absorb water and oil at different rates. The brand of GF/CF flour I am using has a few different flours in it, so it isn't just one kind (like rice, or potato, etc...) So make sure EVERYTHING is blended before you put it in the oven.

Bake at 350 F for 35-40 min (again, the water absorption is different, and takes longer to cook fully). Let cake cool in pan then frost in pan. :)

Here's the Dorlaine-invented yummy non-dairy CF frosting! :)
(just eye-ball the amounts for what you need, but this is a good starting point)
.25 cup crisco
.25 cup PB (I like skippy)
2 Tbsp coca powder

1 cup powdered sugar

1-3 tsp soy milk (I like Silk Brand)

.5 tsp vanilla

If it looks lumpy, add more sugar.
If it looks clumpy, add a little more soy milk .
You can adjust the PB/vanilla/coca powder to taste.

Now as a
special treat, here's some photos of bub last month.



  1. I don't know what town or state you are in but in sf, california there is a small cake company by moms that make gf/cf cakes ( amazing I might add) "have your cake and eat it too" email at acake4me@comcast.net

  2. I wish I was there...here in East Texas I'm lucky if the bakery knows what I am talking about when I say "gluten free, casein free".
    At least I have found some cake mixes that are gfcf that I can doctor up and make into nummy treats...
    I even found some gfcf sprinkles when I went up north to visit my folks!

    Yayee sprinkles! (or "jimmies" to my WI friends)



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