Chocolate and Vanilla Gluten-free Cakes

Cindy and I saw an owl- which flew right in front of her jeep going down the hill, and then through a tree. A big, beautiful, white- wing-stretched owl. What if she hadn’t left her house at the moment she did, stopped for me on the road, gone exactly that speed limit. I often marvel at such things.

Recipe of the Day – Chocolate and Vanilla Gluten-free Cake Mixes

Chocolate Cake Mix
1 c. gluten-free flour (157 g)

1/2 tsp.  xanthan gum (unless your blend already contains it)

7/8 c. (70 g) cacao powder

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 1/8 c.(225 g) coconut sugar or panela

 Vanilla Cake Mix
1 1/2 c. gluten-free flour

3/4  tsp. xanthan gum (unless your mix has it already)

1/2 c.  haba or fine coconut flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 c. coconut sugar

Then add to either mix:

3 T. coconut oil

3 eggs , or 3 T. chia seeds soaked in 6 T. water

1 c. water

Directions:

 For either mix, place all of the ingredients for that mix in a large bowl and whisk well. Store in an airtight container until ready to use.
  • Preheat your oven to 350°F. Grease or line 18 of the wells of two standard 12-cup muffin tins or 9-inch cake pan and set it aside. Transfer the dry ingredients to a large bowl and create a well in the center. Add the oil, 3 eggs and  water, mixing to combine well. Fill cupcake tin seach 2/3 of the way full, or transfer all the cake batter to the prepared 9-inch pan. Place in the center of the preheated oven and bake until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs attached (about 19 minutes for cupcakes; about 28 minutes for the cake). Remove from the oven and allow to sit in the pan for at least 10 minutes before transferring to a wire rack to cool completely. Makes one 9-inch cake or about 18 cupcakes.
  • Chocolate Frosting
  • Ingredients:
    1/3 c. soaked dates (reserve the date water to make the frosting more creamy, if needed.)
    1 tsp. olive oil
    1 T. carob/cacao powder
    dash salt and vanillaDirections: Cream in a personal blender. Put on top of cake.
  • Word of the Day – vi – I saw
  • Tip of the Day – Using water in your gluten-free cake mix, makes it much lighter than milk or milk powder. I’ve been doing it for about 20-30 years!

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