Easy gluten free cake
Jun. 21st, 2013 05:12 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
killing_rose in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomIngredients for cake:
1/2 cup coconut oil
4 oz Ghiradelli semisweet baking bar
1/2 cup semisweet chocolate chips
6 eggs
Capful of vanilla
1/4 cup Ghiradelli cocoa
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp cream of tartar
2 tablespoons coconut flour (we use 'Let's Do Organic' brand; it's the only one that I don't hate)
Close to 1/4 cup white sugar
Cinnamon
Nutmeg
Icing:
Capful of vanilla
Block of cream cheese
Margarine (about 1/4 cup or so)
1/4 of powdered sugar
(Make certain that the cheese and margarine are soft and whip together in mixer. If you like sweet icing, increase the sugar; I don't. The icing was a bit gritty, due to using frozen cream cheese, but I knew the risk I was running. Too blessed tired to give a damn.)
Preheat oven to 350; oil one 9 in round cake pan. (I used two; it was unnecessary, though made for a nice layer cake.)
I took the chocolate and the oil and heated it in the microwave in a 2 cup liquid measuring cup. Together, about 1 min, with plenty of stirring.
Meanwhile, in the stand mixer, I beat the eggs, spices, and vanilla until fluffy. Then added all dry goods (except for the sugar) and beat until well mixed. Added the melted stuff, mixed.
Then I tasted and added sugar. Close to 1/4 cup white sugar was what worked for us today; I may try this one (due to the texture of the finished cake) with brown sugar next time.
Then I filled the cake pan(s) and put in oven for 8 minutes. Was very, very close to done; two more minutes finished. Next time, will put in for 9 and take out immediately.
Please realize our oven hates us, and therefore, my timing may not be yours. I pulled it out when it was well set and the edges looked like it might be close-to-too-done.
Let cool, ice the cake. We served with the aforementioned strawberries.
1/2 cup coconut oil
4 oz Ghiradelli semisweet baking bar
1/2 cup semisweet chocolate chips
6 eggs
Capful of vanilla
1/4 cup Ghiradelli cocoa
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp cream of tartar
2 tablespoons coconut flour (we use 'Let's Do Organic' brand; it's the only one that I don't hate)
Close to 1/4 cup white sugar
Cinnamon
Nutmeg
Icing:
Capful of vanilla
Block of cream cheese
Margarine (about 1/4 cup or so)
1/4 of powdered sugar
(Make certain that the cheese and margarine are soft and whip together in mixer. If you like sweet icing, increase the sugar; I don't. The icing was a bit gritty, due to using frozen cream cheese, but I knew the risk I was running. Too blessed tired to give a damn.)
Preheat oven to 350; oil one 9 in round cake pan. (I used two; it was unnecessary, though made for a nice layer cake.)
I took the chocolate and the oil and heated it in the microwave in a 2 cup liquid measuring cup. Together, about 1 min, with plenty of stirring.
Meanwhile, in the stand mixer, I beat the eggs, spices, and vanilla until fluffy. Then added all dry goods (except for the sugar) and beat until well mixed. Added the melted stuff, mixed.
Then I tasted and added sugar. Close to 1/4 cup white sugar was what worked for us today; I may try this one (due to the texture of the finished cake) with brown sugar next time.
Then I filled the cake pan(s) and put in oven for 8 minutes. Was very, very close to done; two more minutes finished. Next time, will put in for 9 and take out immediately.
Please realize our oven hates us, and therefore, my timing may not be yours. I pulled it out when it was well set and the edges looked like it might be close-to-too-done.
Let cool, ice the cake. We served with the aforementioned strawberries.
no subject
on 2013-06-21 10:21 pm (UTC)no subject
on 2013-06-21 10:31 pm (UTC)Also, a bag of coconut flour lasts considerably longer/makes more things than a bag of rice flour, which is always nice. And no flour mixing, usually.