3/4 cup sorghum flour
1/4 cup + 2 tbsp white rice flour
1/4 cup almond flour
2 tbsp corn starch*
1/3 cup cocoa
3/8 tsp baking soda
1/2 tsp salt
3/4 tsp xanthan gum
1 cup cane sugar
1/4 cup + 2 tbsp vegetable oil
3/4 cup non-dairy milk
1/4 cup light rum
1/2 tsp almond extract
In a medium bowl, whisk or sift together the flours, corn starch, cocoa, baking soda, salt, and xanthan gum.
In a large bowl, whisk or beat together the sugar, oil, non-dairy milk, rum, and almond extract. Add the dry mix to the wet in batches, whisking or beating until thoroughly combined. Pour into a muffin tin with a dozen cupcake liners. Bake at 350 for 20-22 minutes.
*Wheat-based cake flours have starch added for lightness, so some is added here for the same effect.
Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts
Wednesday, October 5, 2011
Tuesday, August 10, 2010
Gluten-Free Chocolate Coconut Rum Cake
1½ cup sorghum flour
1 cup white rice flour
½ cup almond meal
½ cup cocoa
1½ tsp baking soda
¾ tsp salt
1½ tsp xanthan gum
½ tsp agar agar powder
2 cups cane sugar
¾ cup unrefined coconut oil
½ cup rum
1½ cup non-dairy milk
The wet ingredients should be at room temperature, with the coconut oil still solid, but soft, before starting. Preheat your oven to 350°F and oil two 8-inch round cake pans.
In a medium bowl, whisk or sift together the flours, cocoa, baking soda, salt, xanthan gum, and agar agar.
In a large bowl, combine the sugar, coconut oil, and rum. Using a hand mixer beat the mixture for one minute, then add the almond milk and continue to beat. Working in a few batches, gradually add the dry ingredients into the wet and beat until combined. Pour the batter evenly into the two cake pans and bake for 28-30 minutes, or until a knife inserted into the center comes out clean.
The cake holds together well on its own, though if pairing the two into a layer cake, you'll have a much easier time if you freeze the cakes for a few hours before putting the layers together. To serve, frost liberally with chocolate coconut rum frosting:
¼ cup unrefined coconut oil
¼ cup dairy-free margarine
½ cup cocoa powder
2 ½ cups powdered sugar
3 tbsp light rum
non-dairy milk as needed
Before beginning, your two fats should be at room temperature. Place the coconut oil, margarine, and rum in a medium mixing bowl and gradually beat in the sugar and cocoa, adding your non-dairy milk as needed to get the right texture. It usually takes 2-3 tbsp for me.
1 cup white rice flour
½ cup almond meal
½ cup cocoa
1½ tsp baking soda
¾ tsp salt
1½ tsp xanthan gum
½ tsp agar agar powder
2 cups cane sugar
¾ cup unrefined coconut oil
½ cup rum
1½ cup non-dairy milk
The wet ingredients should be at room temperature, with the coconut oil still solid, but soft, before starting. Preheat your oven to 350°F and oil two 8-inch round cake pans.
In a medium bowl, whisk or sift together the flours, cocoa, baking soda, salt, xanthan gum, and agar agar.
In a large bowl, combine the sugar, coconut oil, and rum. Using a hand mixer beat the mixture for one minute, then add the almond milk and continue to beat. Working in a few batches, gradually add the dry ingredients into the wet and beat until combined. Pour the batter evenly into the two cake pans and bake for 28-30 minutes, or until a knife inserted into the center comes out clean.
The cake holds together well on its own, though if pairing the two into a layer cake, you'll have a much easier time if you freeze the cakes for a few hours before putting the layers together. To serve, frost liberally with chocolate coconut rum frosting:
¼ cup unrefined coconut oil
¼ cup dairy-free margarine
½ cup cocoa powder
2 ½ cups powdered sugar
3 tbsp light rum
non-dairy milk as needed
Before beginning, your two fats should be at room temperature. Place the coconut oil, margarine, and rum in a medium mixing bowl and gradually beat in the sugar and cocoa, adding your non-dairy milk as needed to get the right texture. It usually takes 2-3 tbsp for me.
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