More success on the baking front! Oatmeal Chocolate Chip cookies… check. Chocolate Cake with Homemade Vanilla Frosting… check. Apparently my sweet tooth has gotten the better of me, and chocolate cake also found its way into my kitchen this week! I made a chocolate cake recipe out of the following book, and only revised the dairy portions. Instead of using milk, I used my favorite non dairy creamer and vegan butter… an easy switch!
The chocolate cake was so delicious! It was moist and had great chocolate flavor…probably because of the melted chocolate you pour into the batter! Most importantly, it was boyfriend approved. Having a boyfriend who adores and knows his sweets, I was cautious to make gluten free chocolate cake… but he was in disbelief at how great a gluten free cake could taste! Both of us didn’t speak until the cake disappeared from our plates. I really think the secret to gluten free baking is xanthan gum, but also having a gluten free flour with the right texture. Here is my favorite flour mixture that has worked for me in both cooking and baking:
Having a great chocolate cake also deserves a great vanilla frosting. I made homemade frosting that is hard when refrigerated, but melts over the cake at room temperature. I may have snuck a few tastes of this mouthwatering frosting without cake!
Homemade Vanilla Frosting
- In a large bow, combine 1.5 cups confectioners sugar, 4 tbsp. softened vegan butter, 2 tbsp. coconut creamer, 1 tsp. vanilla.
- Whisk until combined.
- Refrigerate for 15 minutes.
- Pour over your favorite cake.
Happy Allergy Free Baking and Spoon Licking!