April 22, 2010

Dark Chocolate Cake (vegan and gluten-free)

I am baking up a storm with my new "Flying Apron" cookbook :). We are not vegans and we do not have gluten allergies in our household, but this recipe will become our "go to" recipe from now on for chocolate cupcakes! They are excellent and most of all I am loving the ingredients.

1 3/4 cups brown rice flour
3/4 cup garbanzo bean or chestnut flour, sifted
1 1/3 cup sifted cocoa powder
1 tablespoon baking soda
1 1/2 teaspoons sea salt
1 cup extra-virgin olive oil or canola oil
2 cups water
2 cups maple syrup (or 1/2 maple syrup and 1/2 honey or agave)

Preheat the oven to 350 degrees. Line the bottoms of three 9-inch cake pans with parchment paper (or just oil them up well). If you are doing cupcakes you'll need 25 lined cupcake tins. Set aside. combine the brown rice flour, garbanzo bean flour, cocoa powder, baking soda and salt in a large bowl. In a separate large bowl, combine the olive oil, water and maple syrup. Slowly whisk the flour mixture into the olive oil mixture until thoroughly combined. Pour the batter into the prepared pans and bake until the cake springs bake when you press the center with your finger, about 25 minutes for cake and about 15 minutes for cupcakes. Let them cool completely before eating. We ate them unfrosted with fruit on the side for a snack :). I also made some to take somewhere and I frosted them. Below you will find my all time wonderful frosting recipe (I use for it for sugar cookies too). I also posted the "Flying Apron" vegan vanilla frosting recipe. Enjoy!

Vanilla-Cream Frosting: (You might want to double or triple the recipe)

3 tablespoons butter
3 tablespoons milk
1 3/4 cup powdered sugar
3/4 teaspoon vanilla

Beat all ingredients until smooth.

Vegan Vanilla Frosting:
2 cups oil
6 2/3 cup powdered sugar
1/4 teaspoon sea salt
1/2 cup boiling water
1/2 cup agave syrup
2 teaspoons vanilla extract

In the bowl of a standing mixer fitted with the paddle attachment, beat the oil and powdered sugar until soft. With the mixer on low speed, add the salt, boiling water, agave syrup and vanilla. Continue to beat, scarping the sides of the bowl occasionally, until smooth and fluffy. To achieve the desired consistency, turn the mixer to high speed for 2-3 minutes. Use right away or store in an airtight container in the refrigerator for up to 1 week.
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Kristin said...

Wow! THANK you for sharing Anna! I dislike buying cake mixes and wheat-free... well, you never know how good it is! LOL Thanks for trying it out, now I will have to next time I need to make a chocolate cake!

Leingang Family said...

Thank you so much for posting gluten-free recipes! I have friends who are GF and it's nice to have recipes to make for them!