The Food Philosopher: Gluten-Free Recipes, Health and Nutrition, Diet and Weight Loss

 

The Food Philosopher: Our Gluten–Free Philosophy

 

FOOD PHILOSOPHER® GOES WHEATLESS

Chocolate Cravings

IF YOUR MOUTH HAS BEEN WATERING FOR AN OLD-FASHIONED
chocolate layer cake, then we have just the thing. Think about it. A big, thick piece of chocolate fudge cake that tastes better than any cake you've had in years. Moist and dense but not heavy; rich and fudgy but not too sweet. If you follow our easy directions, you can whip up this cake in no time. Even better, no one will be able to tell it is gluten–free. You can make it for a special celebration, use the batter to make cupcakes for birthday parties (bake about 20 minutes), or make it just because you've been craving a fabulous piece of cake. Pour yourself a cold glass of milk or a hot, steamy cup of coffee and dig in!

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Food Philosopher’s® Gluten–Free

CHOCOLATE FUDGE CAKE

Serves 12

4 ounces unsweetened chocolate, chopped
1¾ cups brown rice flour mix*
¼ cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon xanthan gum
2 cups granulated sugar
2 large eggs
½ cup canola oil
2 teaspoons pure vanilla extract
1½ cups skim milk
2/3 cup of your favorite frosting

  1. Preheat oven to 350°F. Line two 9–inch cake pans with parchment or wax paper and spray with cooking spray.
  2. Melt chocolate in small heavy saucepan over low heat, stirring constantly. Remove from heat and cool until lukewarm.
  3. Combine flour, cocoa powder, baking powder, baking soda, salt, and xanthan gum in medium bowl and set aside.
  4. Combine canola oil and milk together in liquid measuring cup. Remove two tablespoons and discard. Set aside measuring cup.
  5. Beat sugar and eggs in large bowl of electric mixer at medium speed until light and fluffy. Blend in melted chocolate and vanilla. Add dry and wet ingredients in two additions at low speed, then mix at medium speed for 1 more minute.
  6. Pour batter into prepared pans. Place in center of oven and bake for 30–35 minutes, until a toothpick inserted in the center of a layer comes out clean. (Bake 35–40 minutes for 2 8–inch rounds).
  7. Cool layers in pans on a rack for 5 minutes. Using a small knife, cut around pan sides to loosen layers. Invert layers onto rack. Peel off parchment paper and cool completely.
  8. Place 1 cake layer on a platter. Spread 1 cup frosting over top and sides. Place second layer on top. Spread remaining frosting over entire cake.

*see “Gluten–Free Flour Mixes” in our Recipe Archive

© 2002 by Claudia Pillow and Annalise Roberts