Gluten free chocolate cake

Tue, 07/28/2009 - 18:24

#1

ibonnie

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Joined: 07/28/2009

I have 2 go-to recipes for Gluten-free chocolate cake. Both are from Allrecipes.com

Here's one that's flourless, high protein, and quite good:

Garbanzo bean chocolate cake:
- 1 1/2 cups semisweet chocolate chips
● 19 ounces of canned garbanzo beans, rinsed and drained
● 4 eggs
● 3/4 cup white sugar
● 1/2 tsp. baking powder
- 1 tsp vanilla (not in the original recipe)
● confectioners' sugar for dusting

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round cake pan or springform pan (I use a springform and use parchment on the bottom)

2. Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.

3. Combine the beans and eggs in the bowl of a food processor. Process until smooth.

4. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed.

5. Transfer the batter to the prepared cake pan.

Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners' sugar just before serving.
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Here's a more traditional cake that can be made as yellow cake or chocolate. I've also made it into cupcakes. It's light, like a sponge cake.
Gluten-free Cake

● 1 1/2 cups white rice flour
● 3/4 cup tapioca flour
● 1 tsp. salt
● 1 tsp. baking soda
● 3 tsp. baking powder
● 1 tsp. xanthan gum
● 4 eggs
● 1 1/4 cups white sugar (I use about a cup)
● 2/3 cup mayonnaise (I use canola mayo)
● 1 cup milk
● 2 tsp. vanilla extract
● 1 Tbs lemon or orange zest, Optional (not in original recipe)

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.

My Notes: Can make chocolate cake using 1/2 cup cocoa and 1/4c extra sugar. Can make cupcakes - about 20 - bake for about 14 minutes.

Bonnie

Fri, 07/31/2009 - 12:47

#2

atrayubrandy

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Joined: 07/19/2009

I haven't made this recipe yet but I plan to very soon. It seems very simple which suggests to me that it would make a great base recipe.

5 large eggs, room temp.
1 cup sugar
1/3 cup coffee-flavored liqueur
1 cup unsalted butter, softened and cut up
6 oz high-quality bittersweet chocolate, melted
1 tsp vanilla extract
unsweetened whipped cream (op)
Fresh raspberries and fresh mint sprigs, for garnish (op)

1. Heat the oven to 350 degrees. Grease a 9-inch springform pan. Wrap the outside of the pan with foil. Set aside.
2. Beat eggs and sugar in a large mixer bowl on medium-high speed 8 to 10 minutes, until thick and fluffy. Reduce speed to medium; beat in liqueur and butter until blended (It's normal for batter to look curdled.) Beat in chocolate and vanilla until combined. Pour batter into prepared pan. Bake 30 minutes, just until set.
3. Cool on a wire rack for 30 minutes. Remove side of pan and serve warm or at room temperature with whipped cream, if desired; garnish with berries and mint, if desired.

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Sun, 08/02/2009 - 16:21

#3

Cindylou1979

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Joined: 03/07/2009

thanks a ton!

Wed, 11/04/2009 - 19:29

#4

itpleasesus

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Joined: 10/29/2009

Hey Cindy

I think your best bet is to make a cake with almond meal - if you have a google for flourless chocolate cake you should find something nice.

Alternatively, below is a recipe from Nigella for an undeniably rich and delicious gluten-free cake. Enjoy!

Nutella Cake with Chocolate Hazelnut Ganache
Adapted from Nigella Lawson

Cake:
6 large eggs, separated
pinch salt
1/2 cup unsalted butter, softened
1 13-ounce container Nutellla
1 tablespoon rum
1/2 cup finely ground hazelnuts
4 ounces semi-sweet chocolate, melted and
cooled

Ganache:
4 ounces whole hazelnuts
1/2 cup half and half (she calls for heavy cream but I was out, half and half worked well)
1 tablespoon rum
4 ounces semi-sweet chocolate

Preheat oven to 350 degrees; butter a 9-inch springform pan. In a large bowl (preferably metal),
whisk the egg whites and salt until stiff. In another bowl, cream the butter and Nutella, then add
the rum, egg yolks, and ground hazelnuts. Fold in melted chocolate.

Add a blob of beaten egg whites to the chocolate batter, and mix gently until well-combined. Fold in the remaining whites, one-third at a time, very gently but thoroughly. Pour into springform and bake for 40 minutes. Test for doneness by inserting tester, which should come out mostly clean; lightly pressing finger into top to check for a slight bouncing-back; and observing edges beginning to separate from pan. Let cool completely, in pan, on a rack.

Toast the hazelnuts in a dry skillet, or toaster oven shaking them around frequently. Do it for about 4 minutes, or until they are lightly browned, then let cool completely. If hazelnuts came with skins on, put them in a towel after toasting and rub around; this will remove most of the skins.

Chop chocolate, and add to sauce pan with half and half and rum over medium-low heat. Once chocolate is melted and components are combined, whisk until mixture reaches desired thickness, then cool. Remove rim of cake pan and pour cooled ganache over, spreading lightly to create a smooth, shiny surface, and apply hazelnuts all over.

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