All Birthday’s require Cake!! Even when they need to be Gluten Free and Healthy!! It’s Happy Birthday to me and this year’s cake is a remake of my Grandmother’s Chocolate Cake made gluten free.
My grandmother was chief baker and ice cream maker in our family. (My mother is definitely not a baker and she’s not ashamed to say it.) Unfortunately, she died before she could show me some of her recipes, but we will always remember her cakes!! As we were cleaning out, we happened across her old cookbook, (probably about 100 years old) filled with some of her ‘famous’ cakes. Among all the cakes she made, she was definitely known for was her Chocolate Cake.
It was a light cake, with a light chocolate flavor and a delightful buttercream. So when we found the cookbook, I just had to try it and the results were so great, mum mom had a slice and her face lit up. I had done it!!! And it was gluten free!!
That’s one of the things I love about baking, it gives you the opportunity to travel back in time and relive memories that make us smile.
So with my birthday right around the corner, this cake seemed like the best option for my Birthday and maybe a special occasion for you too.
Here it is…my
MAMA’s CHOCOLATE CAKE – (Gluten Free)
- 2 Cups GF Light All Purpose Flour (I used a homemade blend – Bob’s Red Mill 1:1 works well)
- 1 tsp Gum
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup cocoa
- 2/3 cup butter softened
- 1 1/2 cups sugar (I also use 1 cup xylitol & 1/2 cup coconut sugar with great results)
- 2 eggs
- 1 tsp vanilla
- 1/2 cup almond milk + 1 tsp apple cider vinegar
- 1/2 cup boiling water slightly cooled
- Preheat oven to 350° F. Next line two 8″ cake pans with parchment or one 9″ x 13″ pan and grease the sides with butter and dust with cocoa then set aside.
- Make the ‘buttermilk’ by combining the almond milk and vinegar in a measuring cup and letting sit while you prepare the rest of the cake.
- In a bowl, sift GF flour, measure out the two cups, then sift again with the baking soda, baking powder, salt, gum, and cocoa, and set aside.
- In the bowl of a stand mixer, cream together softened butter, and sugar until light and fluffy (a couple mins). Add the eggs one at a time, beating after each addition.
- Next add the flour alternately with the milk mixture, beating well after each addition. (tip: start and end with flour, and scrape the side to ensure even mixing)
- Finally add the boiling water all at once beating in quickly. (Don’t over mix)
- Pour the batter into prepared pans and bake for 25-35 mins until a toothpick comes out clean from the center. Cool in pan for about 5 mins before removing. Let cool completely, then add your favorite frosting and enjoy!
Just a couple notes:
- You can substitute the almond milk and vinegar for buttermilk or regular milk.
- Baking in the 9×13 takes a little longer than the two 8″ pans so monitor you cake to make sure it doesn’t come out dry.