Gluten Free Chocolate Cake Recipe
Created by Paige Common
Ingredients:
2 cups coconut sugar
1 3/4 cups gluten-free flour
1 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs or egg substitute
1 cup buttermilk (1 cup milk of choice mixed with 1 tablespoon apple cider vinegar)
1 cup hot water
3/4 cup oil
1 teaspoon vanilla
Directions:
- Preheat oven to 350ºF. Grease 2, 6-inch spring form pans and line with parchment paper.
- In a large mixing bowl, combine the sugar, flour, cocoa, baking soda, baking powder and salt, whisking until thoroughly combined. Add eggs, buttermilk, water, oil, and vanilla and whisk until all dry ingredients are incorporated. Divide evenly among prepared pans.
- Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs attached. Remove from oven and place on a wire rack until cool enough to handle. Run a small knife around the edges of each pan, then gently invert onto wire racks. Cakes should come out cleanly. Peel off parchment and allow cake layers to cool completely.
- Dust cake with powdered sugar and a dollop of coconut whipped cream. Sprinkle with edible flower pedals for an extra special touch.
Coconut Whipped Cream Recipe
Ingredients:
1 can coconut cream, refrigerated overnight
1-2 tablespoon powdered sugar
1 tablespoon vanilla
pinch of salt
Directions:
- Carefully open the can of coconut cream. Scoop out the cream into a bowl and discard any liquid that has separated.
- Using an electric mixer or food processor, beat coconut cream until light and fluffy. Add the rest of the ingredients. Mix until fully incorporated. Set in refrigerator until ready to use.