So, before I was forced to go gluten free (when my gut decided to betray me) I did not like to bake. Once I went gluten free I couldn't find yummy premade options, so I started baking all the time to come up with delicious food. I've mastered a few things. People always comment how good this cake is and they can't believe it's gluten, dairy and soy free. Don't let all the "free" fool you, this cake is not only moist, but it is very tasty. The flour blend you use will change the taste and texture of this cake so if you want it as yummy as I make it, use the flour I use. Or, try your favorite flour blend and see how it turns out.
My Gluten Free Flour Blend 1 part Tapioca Starch (or Cornstarch) and 2 parts White Rice Flour
(For every 2 cups of white rice flour, I use 1 cup of tapioca starch.)
Cake Recipe:
3/4 cup dairy free butter (softened)
6 eggs
2 1/2 cups rice milk
2 tsp vanilla
2 cups sugar
1 large pkg of pudding mix
2cups gluten free flour
1 tsp xanthum gum
3/4 cup cocoa powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Combine wet ingredients, add the sugar and mix well. Combine the dry ingredients in a separate bowl and add slowly to wet ingredients. Mix together, pour into greased 9x13 pan or two 9 inch round pans. Cook for 1 hour at 350.
Frosting Recipe (I usually double the recipe):
4 1/2 cups of powdered sugar
1/2 cup of cocoa
1/2 cup of dairy free butter
1/2 tsp of vanilla
8 TB of rice milk
Mix ingredients together, add more liquid if needed to get your desired frosting consistency.
Coconut Topping Recipe:
10 ounces of rice milk
1 1/3 cups sugar
1/2 cup dairy free butter
2 eggs
1 tsp vanilla
1 pkg flaked coconut
1 cup chopped pecans
In a large saucepan combine rice milk, sugar, butter, eggs and vanilla. Cook over low heat, stirring constantly, until thick. Bring to a boil and remove from heat. Then stir in pecans and coconut. Let cool to room temperature before spreading on cake.
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