GLUTEN-FREE CHOCOLATE-GLAZED ALMOND LAYER CAKE WITH CHERRIES
Provided by Melissa Clark
Categories dessert
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 350 degrees, with a rack in the middle. Butter two 9-inch cake pans and line the bottoms with parchment.
- In a large bowl, whisk together the flour blend, almond meal, baking powder and sea salt until well combined.
- In a stand mixer with a paddle, beat 12 tablespoons butter for 2 minutes until light and fluffy; add the sugar and beat until light and fluffy, about 8 minutes. With the mixer on medium speed, add the egg yolks, one at a time, stopping to scrape the sides and bottom of the bowl with a rubber spatula. Beat in vanilla. Beat in half the flour mix, then drizzle in half the buttermilk until incorporated. Repeat with the remaining flour mix and buttermilk, scraping down the mixer sides between additions.
- Bake for 40 to 45 minutes, until golden brown and the top of the cake is firm to the touch. Cool in the pan for 15 minutes. Run a knife around the cake edges and invert onto a cooling rack. Cool to room temperature.
- Prepare the glaze: In a small heavy saucepan, heat the cream on low heat, to the boiling point, then stir in the chocolate and rum. Stir until melted and smooth, adding more cream if the mixture seems too thick. It should coat the back of a spoon. Turn off the heat and let the glaze cool until just tepid.
- Spread the cherry preserves over the top of one of the cake layers. Take the other cake layer and stack it upside-down on top of the first layer. Pour the glaze on to the center of the cake, allowing the excess to flow down the sides. Smooth out the top quickly and evenly with a large offset metal spatula.
Nutrition Facts : @context http, Calories 524, UnsaturatedFat 10 grams, Carbohydrate 56 grams, Fat 33 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 17 grams, Sodium 331 milligrams, Sugar 39 grams, TransFat 0 grams
GLUTEN FREE CHOCOLATE CAKE
This chocolate cake is an adaptation of a cake I ate as a child. It's easy, moist, and delicious! I have successfully substituted egg-free mayonnaise for the regular mayonnaise, if eggs are off your list, too. Frost with your favorite chocolate frosting.
Provided by shelleelorayne
Categories Desserts Cakes Chocolate Cake Recipes
Time 55m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray two 9-inch cake pans with cooking spray.
- Combine flour, sugar, cocoa powder, baking powder, baking soda, and xanthan gum in a bowl; stir in mayonnaise until well mixed. Gradually pour in hot water and vanilla extract; stir until smooth. Spoon batter into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean and the cake slightly pulls away from the sides of the pan, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 24.3 g, Cholesterol 7 mg, Fat 14.8 g, Fiber 1 g, Protein 0.5 g, SaturatedFat 2.3 g, Sodium 280.6 mg, Sugar 22.5 g
GLUTEN FREE EASY CHOCOLATE CHERRY CAKE
Moist and delicious, this chocolate cherry cake is whipped up in a quick minute. This can also be made with 2 scoops of Body Fortress Chocolate Protein Powder (or your favorite protein powder) to boost the protein.
Provided by melonhead
Categories Dessert
Time 38m
Yield 1 cake, 24 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350'.
- Generously grease a 9 x 13 baker.
- Mix all ingredients until combined.
- Pour into pan and place in oven.
- Bake for 30-35 minutes or until toothpick or knife comes out clean when inserted into center of the cake.
Nutrition Facts : Calories 195.5, Fat 6.4, SaturatedFat 1.3, Cholesterol 15.5, Sodium 201.4, Carbohydrate 33.7, Fiber 0.6, Sugar 19.2, Protein 1.7
GLUTEN-FREE MOIST CHOCOLATE CAKE
This deliciously moist and fudgy chocolate cake is made with a gluten-free twist that nobody ever suspects: quinoa! I've also made a vegan option of this by using egg substitute and replacing the milk with almond milk. The taste and texture was identical to my non-vegan original! Either version stores well in a sealed container in the refrigerator for up to 1 week or in the freezer for up to 1 month. My favorite frosting for this cake is coconut cream cheese.
Provided by ADeSouza
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h45m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 333.9 calories, Carbohydrate 42.7 g, Cholesterol 111.7 mg, Fat 17.8 g, Fiber 3.6 g, Protein 6.2 g, SaturatedFat 10.2 g, Sodium 385.1 mg, Sugar 30.7 g
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