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The Best Gluten-free Cake Recipe

Posted by , 11 January 2009 · 634 views

I happened to be the type of person to experiment with the conventional when it comes to cooking or baking.
I guess this has carried over even though I am now gluten-free since April 08.
Here is the absolute Best cake recipe I have come up with so far!
*Please keep in mind that the ingredients listed are Gluten Free according to my own latest research and inquiries with the manufacturers. However, it is recommended that you always contact the manufacturers yourself, in case there have been any changes to their ingredients and/or manufacturing processes or if you have any question as to the validity of a product being Gluten Free. One of the benefits of doing this, is that it also allows our voices to be heard and our needs to be noticed. Where there is a demand, eventually, they will supply.

Chocolate Coconut Cake

1 pkg. Gluten Free Pantry Decadent Chocolate cake mix
1 3.4 oz. pkg. Jello devil's Food instant pudding mix*
1 c. milk
5 Tbls. Extra virgin olive oil
3 lg eggs
1/2 c. Hellman's Mayonnaise*
1/4 c. Malibu Coconut Rum* or substitute with 4 tsp. gluten-free coconut extract and water to equal 1/4 c. liquid

Tp prepare your pans and set oven temp. follow directions on cake mix (I use Pam cooking spray and silicone pans for baking, not sure if this is wise for gluten-free lifestyle but there has not seemed to be any negative side effects so far.)
Whisk the cake mix and pudding mix to blend.
Add eggs, oil, water, & Coconut Rum or substitute, blend on med speed for about 2 min.
Add the 1/2 c. mayo and blend on med speed for 3 min then on high speed for 30 sec to about 1 min.
Pour into prepared cake pans and let sit for about 10-15 min before placing in the oven.
Cook for about 20-25 min at 350 F.
Let cakes cool for about 10 min. Then transfer to wire cooling racks until completely cool.

Chocolate Coconut Mousse Frosting

Step 1:
4 Tbls. unsalted butter (room temperature)
8 oz. gluten-free Cream cheese
1/4 c. Malibu Coconut Rum* or substitute with 1/4 c. milk and 2 tsp. gluten-free coconut extract
1 c. confectioners sugar
Cream the butter and cream cheese together until smooth. Then add Coconut Rum and sugar and whip on high speed until light and airy.
Stopping at this step is great too, if you desire just a coconut frosting. Proceed to step 2 if you want Chocolate Coconut Frosting.

Step 2:
1/2 c. Ghiradelli bittersweet choc chips*
1/2 c. Ghiradelli semi-sweet choc chips*
1/4 c. Milk
1 Tbls. coconut rum* or substitute with 1 tsp gluten-free extract

Add both kinds of choc chips to a microwave safe mixing bowl
heat the milk until it steams in a pan on the stove top or you can use your microwave if you prefer.
Pour the steamed milk over the choc. chips and stir by hand until all the choc. chips are melted. (If you are having difficulty with all the choc. chips melting, microwave for 20-30 sec. and stir again. This should take care of any remaining unmelted chips.)
Add the rum or extract and stir thoroughly
Set the choc mixture aside and cool to room temp. for about 10 min.
Once the choc mixture has cooled, gradually add it to the Cream cheese mixture and whip on high until light and airy.
Refrigerate until ready to use.

Tips for frosting cakes:
For best results place your cakes into the freezer for 10-15 min before frosting BUT only once they have completely cooled to room temp. 1st.
1. Cover your cake platter with a sheet of parchment paper. (this is not necessary but makes for a nicer presentation in the end)
2. Typically one cake will be higher than the other, if this is the case place the fuller (higher) cake on the parchment paper 1st. (This will be the bottom layer of your cake)
3. Using a big mixing spoon, place a generous scoop of the frosting onto the center of the cake.
4. Using a rubber spatula or frosting spatula work the mousse to the outside edge of the cake, and spread evenly.
5. Once you have spread evenly add another generous spoonful on the center and repeat the process. (the mousse in between the 2 layers should be approximately 1-11/2" deep. gluten-free cakes do not tend to rise as high as traditional cakes and so the extra mousse between the layers gives your cake height.)
6. Gently place the 2nd cake on top of the 1st that is covered in mousse.
7. Scoop a generous amount onto the center of the cake and spread evenly to the outer edges, and down the sides.
8. Repeat this process until the entire cake is frosted.
9. Sprinkle with gluten-free flaked coconut if desired.
10. Use scissors to cut the parchment paper from around the cake.
11. Slice and serve. (be careful not to serve the parchment paper that is still under the cake)

This frosting is so light and airy that it makes a wonderful mousse all by itself. I will warn you though it is quite sweet and small servings are recommended. A little dollop in a martini glass filled with some fresh fruit makes for a perfect serving and a wonderful presentation.
Also the key here is a LITTLE dollop. Really just enough to be a teaser that leaves your guests wanting more. It's always a good idea not to overwhelm the palate when you are serving something rich like this.
The same goes with your cake servings, serve thin slices and garnish with a fresh sliced strawberry.

Also keep in mind you can switch out the Coconut flavoring and use your favorite extract to switch up the taste a little or for a strictly Choc. cake, use vanilla extract instead. I am looking forward to trying a choc. espresso version, if anyone has any ideas on a gluten-free espresso (coffee) extract, and a gluten-free espresso powder I would be grateful!

Have a Gluten Freedom Experience with this recipe!

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