Frosted Chocolate Cake And Cupcakes Gluten Dairy Egg Fre Food
FROSTED CHOCOLATE CAKE AND CUPCAKES (GLUTEN, DAIRY & EGG FRE
Really yummy chocolate cake recipe that also makes delicious cupcakes! You don't even know that it's allergen free!
Provided by scratchcook
Categories Dessert
Time 55m
Yield 12 cupcakes, 9-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Spray an 8" square or 9" round cake pan with nonstick spray or line a dozen muffin cups with cupcake liners.
- In a medium size bowl, stir together the brown rice flour, xanthan gum, cocoa, brown sugar, chocolate chips (if using), nuts (if using), baking soda, and salt.
- In a two cup glass measuring cup, measure the 1/2 cup oil, add the 1 cup of liquid, then add the vinegar and vanilla extract. Stir to combine.
- Stir the liquid ingredients into the dry ingredients until just moistened.
- Pour the batter into the prepared pan and bake for 30-35 minutes for cake or 25 minutes for cupcakes, or until the cake tests done. Set aside to cool.
- For frosting, combine the chocolate chips and milk/water in a small saucepan. Heat over medium, stirring constantly until the chips are melted and the glaze is smooth. Spoon over the cooled cake and refrigerate until set.
Nutrition Facts : Calories 476, Fat 26.9, SaturatedFat 7.8, Cholesterol 1.9, Sodium 305.9, Carbohydrate 60.5, Fiber 4.8, Sugar 39.4, Protein 6
VANILLA SPONGE CAKE- GLUTEN, DAIRY, NUT AND EGG FREE
Posting this cake for those who are looking for a cake that is gluten, dairy, egg and nut free. For allergies or food intolerances be sure to read all product labelling and be sure to buy flours that are suitable. This recipe uses a ready mixed gluten-free flour blend that has added gums for baking qualities. If you use a blend that does not have any added gums or gluten-free stabiliser then add in one teaspoon of xantahan or guar gum with the flour. I use ORGRAN brand flour and this is from one of their magazines. Orgran is gluten, dairy, nut, egg free and is vegan diet suitable. As stated - use a general purpose BLENDED gluten-free flour blend for this recipe---this recipe has not been developed for use with coconut flour or almond meal.
Provided by Jubes
Categories Dessert
Time 1h20m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180°C Oil and line a round cake tin. (I use 20cm/8inch pan- but smaller or larger will just vary the height of the cake).
- Mix the dry ingredients together in a large bowl. Use an egg whisk to aerate- their is no need to sift the dry ingredients.
- Using a mixing jug, beat the oil, vinegar, vanilla and water together. Mix well.
- Make a well in the flour mix and add the wet mix. Beat this together slowly and when mixed through beat with a wooden spoon for a couple of minutes.
- Pour the mixture into the prepared tin.The mixture should be the consistency of a thick batter. Cook 45-60 minutes.
- When cooked, remove the cake from the oven and allow the cake to cool in the tin for 5-10 minutes before turning out to cool.
- Decorate as desired.
Nutrition Facts : Calories 211.3, Fat 7.4, SaturatedFat 1, Sodium 1.4, Carbohydrate 34.4, Fiber 0.5, Sugar 20.1, Protein 1.9
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