Gluten Free Chocolate Cake With Frosting Recipes

GLUTEN-FREE CHOCOLATE SNACK CAKE WITH CREAMY BUTTERSCOTCH FROSTING

Steps:

• Heat oven to 350°F. Spray bottom and sides of 8-inch square pan with cooking spray (without flour).
• In small bowl, mix flours, cocoa, xanthan gum, baking powder and 1/2 teaspoon salt with whisk; set aside. In medium bowl, beat oil, almond butter, 1/2 cup brown sugar, the granulated sugar, eggs and water with electric mixer on medium speed until well blended. Gradually add flour mixture, beating until well blended. Pour batter into pan.
• Bake 30 to 35 minutes or until cake springs back when touched lightly in center. Cool completely in pan on cooling rack, about 1 hour.
• Meanwhile, in 2-quart saucepan, place 1/2 cup brown sugar, ghee, 3 tablespoons of the milk and 1/8 teaspoon salt. Heat to boiling over medium heat about 3 to 4 minutes, stirring constantly. Remove from heat; beat in powdered sugar until frosting is smooth and spreadable. If frosting is too thick, stir in additional almond milk, 1 teaspoon at a time. Frost cake. Sprinkle almonds and chocolate chips over top. Cut into 4 rows by 4 rows.

GLUTEN-FREE MOIST CHOCOLATE CAKE

Steps:

• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer for 10 minutes. Turn off the heat and let sit until quinoa is tender and water is absorbed, about 10 minutes more. Fluff with a fork and cool to room temperature.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8-inch cake pans and line the bottoms of the pans with parchment paper.
• Blend butter, milk, eggs, and vanilla extract in a blender until combined. Add 2 cups cooked quinoa and blend until smooth, scraping down the sides of the blender with a rubber spatula as necessary.
• Whisk sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Add quinoa mixture into sugar mixture and whisk until batter is smooth. Pour batter into prepared cake pans.
• Bake in the preheated oven until a knife inserted into the center of the cakes comes out clean, 40 to 45 minutes. Cool completely in the pans before removing to a plate.

GLUTEN-FREE CHOCOLATE CAKE WITH FROSTING

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.

GLUTEN-FREE CHOCOLATE CAKE WITH SEMI-SWEET CHOCOLATE ICING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan and set aside.
• In a medium bowl, sift together the sorghum, tapioca, and rice flours with the cocoa powder, xanthan gum, baking powder, and baking soda.
• In a large mixer bowl, cream the butter until light and fluffy. Slowly beat in the brown and white sugars; whip until fluffy. Beat in the eggs and egg yolks one at a time. Add the vanilla. On low speed, alternately combine the buttermilk with the flour mixture. Pour batter into prepared pan.
• 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.
• To make the icing, in the top of a double boiler over medium high heat, melt the chocolate chips (or use microwave). Remove from heat and cool until warm. Stir in the sour cream and vanilla; add heavy cream. Stir in additional heavy cream to make desired consistency. Once the cake is thoroughly cool, spread a thin layer of frosting over the top.

GLUTEN FREE, VEGAN, SUGAR FREE CHOCOLATE CAKE WITH FROSTING

Steps:

• Preheat oven to 350 degrees F. Grease two 9-inch cake pans.
• In a medium sized bowl place the brown rice flour, tapioca flour, cocoa powder, baking soda, xanthan gum, and sea salt; mix together well with a fork or wire whisk.
• Place the prunes in a small bowl and pour the boiling water over them. Let stand for about 10 minutes.
• Place the prunes and water into a blender and add the coconut oil, maple syrup, water, apple cider vinegar, and vanilla. Blend until very smooth. Pour the wet ingredients into the dry and mix well, though be careful not to over mix.
• Immediately pour batter into prepared pans. Bake for about 25 minutes. Let stand for a few minutes in the pan and then gently invert onto a wire rack to cool. Let cool completely before frosting.
• Frosting.
• Place all ingredients into a mixing bowl and whip up with an electric mixer until light and fluffy. This can be made a day ahead of time, stored at room temperature Just re-whip before frosting the cake.