Posted on | May 4, 2011 | No Comments
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.
- 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
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.
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!