Frosted Chocolate Cake And Cupcakes Gluten Dairy Egg Fre Recipes

FROSTED CHOCOLATE CAKE AND CUPCAKES (GLUTEN, DAIRY & EGG FRE

Frosted Chocolate Cake and Cupcakes (Gluten, Dairy & Egg Fre image

Really yummy chocolate cake recipe that also makes delicious cupcakes! You don't even know that it's allergen free!

Provided by scratchcook

Categories Dessert

Time 55m

Yield 12 cupcakes, 9-12 serving(s)

Number Of Ingredients 14

Ingredients

1 cup brown rice flour
1 teaspoon xanthan gum
1/2 cup unsweetened cocoa powder
1 cup brown sugar
1/2 cup chocolate chips
1/2 cup chopped walnuts
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1 cup cold unsweetened soymilk (or other dairy free milk, cold coffee, or water)
2 tablespoons rice vinegar
2 teaspoons vanilla extract
1 cup chocolate chips
1/2 cup milk (or diary free milk of choice, or water)

Steps:

Preheat oven to 350 degrees F. Spray an 8" square or 9" round cake pan with nonstick spray or line a dozen muffin cups with cupcake liners.
In a medium size bowl, stir together the brown rice flour, xanthan gum, cocoa, brown sugar, chocolate chips (if using), nuts (if using), baking soda, and salt.
In a two cup glass measuring cup, measure the 1/2 cup oil, add the 1 cup of liquid, then add the vinegar and vanilla extract. Stir to combine.
Stir the liquid ingredients into the dry ingredients until just moistened.
Pour the batter into the prepared pan and bake for 30-35 minutes for cake or 25 minutes for cupcakes, or until the cake tests done. Set aside to cool.
For frosting, combine the chocolate chips and milk/water in a small saucepan. Heat over medium, stirring constantly until the chips are melted and the glaze is smooth. Spoon over the cooled cake and refrigerate until set.

Nutrition Facts : Calories 476, Fat 26.9, SaturatedFat 7.8, Cholesterol 1.9, Sodium 305.9, Carbohydrate 60.5, Fiber 4.8, Sugar 39.4, Protein 6

GLUTEN-FREE CHOCOLATE CAKE WITH FROSTING

Gluten-Free Chocolate Cake With Frosting image

This gluten-free, dairy-free chocolate cake (nut-free too) is a family favorite, with a thick, yummy chocolate frosting. This frosting recipe is one of my all time favorites -I have been known to eat it by the spoonful and like to spread it on crackers. The chocolate vegan frosting above is a nice complement to my vanilla cupcake recipe (made from almond flour) recently featured in the Denver Post. Go ahead and see for yourself on your next special occasion or for no reason at all! View the full recipe and others like it here: http://www.elanaspantry.com/2008/03/18/chocolate-cake-coconut-flour-continued/

Provided by Elanas Pantry

Categories Dessert

Time 1h

Yield 1 cake, 12 serving(s)

Number Of Ingredients 14

Ingredients

3/4 cup coconut flour, sifted
1/4 cup vegan cocoa powder, powder dagoba
1 teaspoon celtic sea salt
1 teaspoon baking soda
10 eggs
1 cup grapeseed oil
1 1/2 cups agave nectar
1 tablespoon vanilla extract
1/4 teaspoon orange zest
1 cup semisweet vegan chocolate chips, chocodrops dagoba
1/2 cup grapeseed oil
2 tablespoons agave nectar
1 tablespoon vanilla extract
1 pinch celtic sea salt

Steps:

In a small bowl combine flour, cacao, salt and baking soda.
In a large bowl using an electric hand mixer, blend eggs, oil, agave nectar, vanilla and orange zest.
Add dry ingredients into large bowl and continue to blend.
Oil (2) 9 inch round cake pans and dust with coconut flour.
Pour batter into pans and bake at 325 degrees for 35-40 minutes.
Remove from oven, allow to cool completely then remove from pans.
In a small saucepan over very low heat, melt chocodrops and grapeseed oil.
Stir in agave, vanilla and salt.
Place frosting in freezer for 15 minutes to cool.
Remove from freezer and whip frosting with a hand blender until it is thick and fluffy.
Frost over cake.

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