Tuesday, June 3, 2014

Gluten Free Chocolate Cake Recipe

Hero showing a piece of his birthday cake

I have been gluten free since Lent of 2012. Why? I found that eating wheat caused me to have high blood pressure during pregnancy and allergies both during and after pregnancy. I thought it was a fluke but I've done much experimenting on myself to see if a wee bit of host from communion would be okay and again and again I find it is not. Headaches, sinus pressure, insomnia, mucus, and massive amounts of sneezing have convinced me not to eat it.

Unfortunately, because of this allergy/sensitivity/intolerance I now miss baking for my family and friends. I want to eat what they eat so I know it tastes good. Birthdays are a moment I get to share my skill with a large amount of people and hopefully fulfill the desire of the guest of honor. For years I have been trying out this recipe and that recipe, using almond flour, but finding it challenging to work with. The cakes always came out weird.

One day my husband came home with a gigantic bag of coconut flour. He wanted me to use it and see if we liked it. I had never used coconut flour because I was concerned about the dryness and the choking problem. I made a loaf of bread and my husband was reaching for water and saying it was extremely dry. I did some google searches for coconut flour recipes and found one for brownies that sounded really easy. I made some up and fell in love with the flavor and smoothness. The only problem was density. So, I did some research on the difference between brownies and cakes and found that really it was very simple changes. I tried with each successive batch to make cake, altering a bit here and a bit there. (note: baking is chemistry, you can't mess with recipes a great deal or they won't turn out with desirable results)

After making this recipe 6 times, with a different variation for each, I finally have a delicious recipe to share.

Gluten Free Chocolate Cake

1 c. granulated sugar
1/2 c. butter, softened
1/2 c. cocoa powder
1/2 c. almond meal* (found in the bulk section of your natural food store)
5 eggs
1/2 tsp. vanilla
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. coconut flour

Cream the sugar and butter. Add cocoa and almond meal and mix well. One at a time, add the eggs, whipping as much air into the batter as you can. Add in vanilla, baking soda, and salt. Add in coconut flour. 

Pour batter into a greased 8x8 pan. 
Bake for 25-30 minutes at 350 degrees F. Do not over-bake.

Here is a link to a bake time conversion chart if you use a different size pan.

*Almond flour can be used if almond meal is unavailable, but it will cost quite a bit more.

Chocolate Frosting

1/2 c. butter, soft
1/4 c. cocoa powder
1/4 c. water
1 lb. powdered sugar

Mix butter and cocoa powder until smooth. Add a little powdered sugar, then add the water. Add in the rest of the powdered sugar. Frost cake.

note: If the frosting is too thin, add more powdered sugar. If the frosting is too thick, add more water. 

Hero looking for more cake to eat

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