megbot
December 19th, 2008, 11:57 AM
Gluten Free Devil's Food Cake/Cupcakes
Category: Desserts - Cakes
This recipe is suitable for a: vegetarian/vegan diet
Preparation Time: 10 minutes
Serves: 18 cupcakes/1x 2 layer cake
Ingredients:
-----------------------------------------------------
1 1/2 c. all purpose gluten free flour OR
{1 c rice flour, 1/2 c tapioca starch}
1 1/4 c. sugar
1/2 c. cocoa
1 1/4 teaspoon baking soda
pinch of salt
1 c sour cream
2/3 c. vegetable or canola oil
generous teaspoon McCormick Vanilla Extract
6 tablespoons applesauce
Instructions:
-----------------------------------------------------
Preheat oven to 350 (Fahrenheit)
- sift flour and cocoa into a bowl, mix the rest in.
- No need to cream sugar, seriously just mix it all together
To make a cake:
- grease 2x 8" or 9" cake pans with some sort of grease (butter, earthbalance, spray, etc)
- dust with cocoa powder
- shake out excess cocoa powder
- split batter into both pans
- lift pans ~ 6 inches from the counter and drop to settle the batter
- bake for 25-30 minutes, toothpick test
- let cool on the counter about 5 minutes, remove cake from pans
- cool on cooling rack if you have one
For cupcakes:
- This recipe makes about 18 cupcakes
- split the batter into a paper-lined tin
- bake 16-20 minutes, toothpick test
- pop out of cupcake pan and rack cool
Additional comments:
-----------------------------------------------------
- cream cheese frosting is good with this (8oz cream cheese, 1.5 c powdered sugar, tsp extract of choice)
- I use tofutti brand sour cream for the cake and cream cheese for frosting
Some variations on frostings, using the 8oz cream cheese / 1.5c powdered sugar base:
- 2tsp rose water + 1/2 c crushed pistachios
- 1 - 1.5 tsp peppermint extract
- 1 tsp vanilla extract, raspberry jam filling
- raspberry jam filling, a bit of melted bittersweet chocolate into the frosting, and then a ganache topping over that
* the secret to this, and all my gluten free recipes, is to use a cup of sour cream (again, I use tofutti brand). I honestly can't tell this is gluten free. Also, be careful not to overbake it. Aim low in time and toothpick test until just right.
Category: Desserts - Cakes
This recipe is suitable for a: vegetarian/vegan diet
Preparation Time: 10 minutes
Serves: 18 cupcakes/1x 2 layer cake
Ingredients:
-----------------------------------------------------
1 1/2 c. all purpose gluten free flour OR
{1 c rice flour, 1/2 c tapioca starch}
1 1/4 c. sugar
1/2 c. cocoa
1 1/4 teaspoon baking soda
pinch of salt
1 c sour cream
2/3 c. vegetable or canola oil
generous teaspoon McCormick Vanilla Extract
6 tablespoons applesauce
Instructions:
-----------------------------------------------------
Preheat oven to 350 (Fahrenheit)
- sift flour and cocoa into a bowl, mix the rest in.
- No need to cream sugar, seriously just mix it all together
To make a cake:
- grease 2x 8" or 9" cake pans with some sort of grease (butter, earthbalance, spray, etc)
- dust with cocoa powder
- shake out excess cocoa powder
- split batter into both pans
- lift pans ~ 6 inches from the counter and drop to settle the batter
- bake for 25-30 minutes, toothpick test
- let cool on the counter about 5 minutes, remove cake from pans
- cool on cooling rack if you have one
For cupcakes:
- This recipe makes about 18 cupcakes
- split the batter into a paper-lined tin
- bake 16-20 minutes, toothpick test
- pop out of cupcake pan and rack cool
Additional comments:
-----------------------------------------------------
- cream cheese frosting is good with this (8oz cream cheese, 1.5 c powdered sugar, tsp extract of choice)
- I use tofutti brand sour cream for the cake and cream cheese for frosting
Some variations on frostings, using the 8oz cream cheese / 1.5c powdered sugar base:
- 2tsp rose water + 1/2 c crushed pistachios
- 1 - 1.5 tsp peppermint extract
- 1 tsp vanilla extract, raspberry jam filling
- raspberry jam filling, a bit of melted bittersweet chocolate into the frosting, and then a ganache topping over that
* the secret to this, and all my gluten free recipes, is to use a cup of sour cream (again, I use tofutti brand). I honestly can't tell this is gluten free. Also, be careful not to overbake it. Aim low in time and toothpick test until just right.