Already to go for lunch tomorrow - ie I forgot to take a picture earlier :)
Those are Jeremy's (!!!) fingers in the pan - that NEVER happens! - he is not a sweets guy - especially not cake!
Newest addition to my baking cupboard, I'm excited to try other things with this.
So, I was to bring a dessert for our care group tonight, and I really wanted to be able to make something for one of our friends who has a number of allergies. I saw it as a challenge and wanted to try something new. So, I just googled "dairy, gluten, corn and soy free desserts" looked at the first result and decided to go for it. And I was pleasantly surprised. I have always had a misperception that gluten free means taste free. Totally wrong, and in some ways more flavor! I was telling Jeremy tonight that I was glad it turned out so well and he asked "what was different"? ha! He thought it was great and said it was better than other cakes, so guess I'll be making this again.
I also learned a few things along the way. vegetable oil and canola oil are NOT the same. This recipe called for canola and I thought that's what I had in the cupboard, onlt to find out mid-recipe that it was vegetable oil made of soybean oil that I had! - Big no no! So, went searching. I had bought some coconut oil at Natural Pantry today because I have had friends talking about it on facebook and wanted to try. So, I thought, well, could I substitute that? So, I went on a search, trying to talk to someone who used it, my first attempts were failed but I did talk to a friend who I haven't talked to in probably three years! It was great to hear her voice and fun to hear what she does with the coconut oil, and she told me how it changes consistency, and sure enough tonight when I got home, it was more liquidy that it was today when I baked with it. So, anyhow, I substituted straight across the cocunut oil for canola oil, and I don't think there was any difference.
So, all this to say I enjoyed trying something new, buying new ingredients, all of which are probably better for me anyhow, and am looking forward to seeing what else I can make with them! And here are a couple of pictures.
Here is the recipe for anyone interested.
Gluten-Free, Egg-Free, Dairy-Free, Soy-Free, Corn-Free Chocolate Cake
perfect without frosting! but you know you want to frost it
3 cups gluten-free flour
2 cups white sugar
1 teaspoon salt
2 teaspoons baking soda
1/2 cup unsweetened cocoa powder
2/3 cup canola oil
3 tablespoons apple cider vinegar
1 tablespoon vanilla extract
2 cups cold water
Preheat oven to 350F.
Put all ingredients into mixing bowl and beat until smooth and no lumps remain. Consistency will be like a standard cake batter.
Pour into greased 13 x 9 pan OR 2 round cake pans. Bake 35-55 minutes or until top springs back when touched. (shorter for cake pans, longer for the 13×9)
Remove from oven and let cool, if you’re able, until room temp. Frost as desired.
This is the recipe for frosting that the blogger I found used, but I was unable to find "corn free powdered sugar". so I bought a Namaste Toffee Vanilla Frosting Mix and made it with palm shortening and coconut milk.
Basic Frosting
3/4 cup palm shortening
4 cups powdered sugar
2 tsp vanilla
1 tsp peppermint extract, if desired
enough milk to make smooth and creamy
Beat shortening with sugar and flavorings and add milk until desired consistency. Beat additional 3-5 minutes or until super fluffy and smooth. Frost cake when cooled and dig in!
And, I should give credit, I found this at
http://beyondthewheat.com/gluten-free-recipe/gluten-and-egg-dairy-soy-corn-free-chocolate-cake/
Hmmm...sorry, I don't know how to do the cool link thing. Oh well, you can figure it out. :)
And what's a post without this little guy?
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