I made her a gluten free, yellow cake with dark chocolate, cream cheese frosting. The taste was good, but the texture was a little spongy. Here is the recipe.
Ingredients
1 1/2 cups white rice flour
3/4 cup tapioca flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon xanthan gum
4 eggs
1 1/4 cups white sugar
2/3 cup mayonnaise
1 cup milk
2 teaspoons gluten-free vanilla extract
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour two 8 or 9 inch round cake pans.
2.Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.
3.Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.
4.Bake at 350 degrees F (175 degrees C) for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired.
Cocoa-Cream Cheese Frosting
Ingredients
1 8-ounce package cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla
5 to 5 1/2 cups unsweetened cocoa powder (I used Hersheys special dark - very rich, but VERY good!)
Directions:
In a large mixing bowl beat cream cheese, butter, and vanilla with an electric mixer on medium speed until light and fluffy. Beat 1/2 cup unsweetened cocoa powder into the cream cheese mixutre. Gradually beat in powdered sugar to reach spreading consistency. This frosts tops and sides of two 8- or 9-inch layers. (Halve the recipe to frost a 13x9x2-inch cake.) Cover and store the frosted cake in refrigerator.
Yummy!
Thanks for the cake recipe, Tal! It came in handy for Rachel's birthday. I struggled with the frosting--I was confused about the amount of cocoa powder to put in, since it says 5 to 5 1/2 cups in one part of the recipe, but in the directions it only says to add 1/2 a cup. I used 2 1/2 cups of cocoa powder, a lot of powdered sugar, and dairy free cream cheese. It got so thick, at one point I was kneeling on the floor trying to mix it. A little water did the trick in the end, and the cake turned out great! How much cocoa powder do you use?
ReplyDeleteHa, I'm pretty sure it is supposed to be 5 - 5 1/2 cups of powdered sugar and 1/2 cup cocoa... Kelsey told me about the mix up! I'm sorry for the confusion, but I'm glad you were able to use the recipe. : )
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