Monday, January 7, 2013
welcome back, cake.
I have missed you in my life.
Amy's New Go-To Gluten-Free Chocolate Cake
Preheat oven to 375 F. Butter and flour two 8-inch pans as usual for cake.
200 g white rice flour or equivalent (potato flour, white wheat flour, etc.)
100 g ground almonds
1 c cocoa (80 g Camino brand or about 105 g Berthelet brand)
1/2 tsp salt
1 tsp baking soda
--> combine in a medium bowl, then sift through a sieve into a larger bowl (helpful tip I picked up from GFG; cocoa powder really does clump, and almond flour as well can get clumpy).
In the KitchenAid bowl:
1/2 soft butter
1 c sugar
3 c kefir, home-fermented strength (room temperature, not cold) or sour milk (3 c milk with a good splash of vinegar or lemon juice, left thicken 5 minutes)
Add dry mixture to wet. Separate into cake pans and bake 30-40 m.
Cream cheese & maple frosting (makes enough to ice two cakes; I'm a make-more-and-freeze type of cook, but if that's not practical just halve):
2 tubs cream cheese (800g total)
about 1/2 c - 1 c soft butter
Whip in the mixer.
Then whip in about 1 c maple syrup, until the texture is loose but not drippy, and just sweet enough.
Frost only when cakes are completely cool.
*Last edited January 19th after my second cake run - and for the record, Cynthia, for whom I made this cake, said upon tasting "I was prepared to be polite, but this is amazing!" (something to that effect, Cynthia, yes?). So there! You can have your GF cake and impress your glutinous friends too!
*Update as of July 28, 2013 - chocolate cake 2.0 has some significant changes and is a significant improvement! Check it out!