Let them eat cake
So I got it into my head to bake a cake, chocolate none the less. So after reading through a few recipes I decided to try the gluten free chocolate cake recipe from radiomd. After reading through the instructions, I almost passed it by with ambiguous ingredients such as 3 cups gluten free flour and the remnants of flour blends from sugar cookies and perogies I decided to just go for it. The leftover blend from the sugar cookies contained xantham gum, the perogies however did not. With the recipe not containing any xantham gum I added 2 teaspoons.
1 cup of flour blend left over from the Land o Lakes sugar cookies
2 cups of the basic blend blend from Beth Hillson’s perogies recipe as found on Glutino
2 tsp xantham gum
1 cup dark cocoa powder
3/4 cup carob powder
3/4 cup coconut sugar
2 cups of the basic blend blend from Beth Hillson’s perogies recipe as found on Glutino
2 tsp xantham gum
1 cup dark cocoa powder
3/4 cup carob powder
3/4 cup coconut sugar
The frosting
I will likely never know how the original recipe was conceived by my grandmother, yet it saved me yet again.
Margarine
Nestle quick powder
Nestle quick powder
Whisk until smooth.
Tonight I decided to try a variation on a theme
Grandma’s updated frosting
1/2 cup of your favorite butter or non dairy margarine substitute, I would avoid coconut oil here.
1/2 cup unsweetened cocoa powder
1/2 c coconut sugar.
1/2 cup unsweetened cocoa powder
1/2 c coconut sugar.
Combine together and whisk together until well combined
After the cake has cooled schmear on the frosting. A thin veneer was used tonight, but more could easily be added.
