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Chocolate Beer Cake (Gluten-Free)

Celiac.com 02/23/2008 - Before we get to the details of how to make this amazing gluten-free chocolate cake, I think a few words on the latest gluten-free beers are in order.

You probably already know that Anheuser-Busch has made their very own sorghum beer - Redbridge - which is widely available (if your favorite establishments do not carry it yet, tell them to order it from their distributor!).  This beer truly tastes like it comes from the Budweiser family; during the Superbowl, for example, I was grateful to have the perfect football-watching beer at my fingertips again!

For this cake recipe though, I needed something with more body and a richer taste.  I explored the options at my favorite little specialty shop in historic Ellicott City, Maryland - Carpe Vinum.  If you are ever in the neighborhood, stop by and have a chat with the proprietor, John.  He is a most fascinating man and will order with a smile whatever you desire in the realm of wines and beers.

Ok, back to the beer.  So, John and I chatted and I decided to try two different beers for my cake experiments: Hambleton Ales' "Toleration Ale" (http://www.hambletonales.co.uk/gfa.htm) out of the UK, and Green's Endeavour Dubbel Dark (http://www.glutenfreebeers.co.uk/) from Belgium.  The website of Green's US distributor (http://www.merchantduvin.com/pages/5_breweries/greens.html) has some useful trivia on the grains Green's uses in its vegan beer -- a drink which boasts no wheat, barley, crustaceans, eggs, fish, peanuts, soya beans, milk, lactose, nuts, celery, mustard, sesame seeds, sulphur dioxide or sulfites (please stop me if I ever do drink a beverage containing crustaceans - yuck!).  I'll admit that I was so grateful to have gluten-free beer options that I bought one of all he had in the store, but I settled on these two for making my cakes (I did my own beer taste test later...).

The Toleration Ale cake was somewhat lighter, but no less delicious in its own way.  The Dubbel Dark was indeed that, and probably most mimicked a true Guinness cake.  I used two different frostings for my two cakes: one a canned ready-made white gf frosting (I used Pillsbury) and the other a homemade cream cheese frosting.  They were both tasty with this cake, so feel free to use what you have available as time and ingredients will allow.  Aside from the frosting, I give you substitutions in the recipe to make it milk free and just as yummy - yay!

So go ahead and treat yourself to this wonderfully light, yet sinfully rich gluten-free Chocolate Beer Cake!  It will make those 6 more weeks of winter go by much more smoothly...

xoxo,
~jules

Gluten-Free Chocolate Beer Cake

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Gluten-Free Beer CakeIngredients:
1 cup gluten-free ale
8 Tbs. unsalted butter or Earth Balance Shortening
¾ cup unsweetened cocoa powder
2 cups granulated cane sugar
¾ cup sour cream or Tofutti Sour Supreme
2 eggs
1 Tablespoon gluten-free vanilla extract
2 cups All Purpose Nearly Normal Gluten-Free Flour Mix
1 Tablespoon baking soda

Directions:
Preheat oven to 350F.

(Note- you will need a large saucepan for this recipe, not a mixer and mixing bowl!)

Butter a 9-inch springform tube or springform pan (if using plain springform pan, line the bottom with parchment paper).

In a small bowl, whisk the sour cream with the eggs and vanilla.

Pour the 1-cup beer into a large saucepan (drink the rest!).  Add the butter and heat just until melted over medium heat.  Whisk in the cocoa powder and the sugar until smooth.

Add the egg mixture into saucepan mixture and whisk.  Add the flour and baking soda until mixed.  Pour into the greased pan and bake for 35-40 minutes, or until a cake tester inserted into the center of the cake comes out clean.  Let the cake cool completely in the pan on a cooling rack and remove from the pan when fully cooled.

Frost the top of the cake with a gluten-free cream cheese or white frosting of choice.

Easy Cream Cheese Frosting:
8 oz. cream cheese (can use fat free!)
1 cup confectioners' sugar
½ cup heavy cream (can use half & half, but use less than ½ cup)

Whip the cream cheese and sugar until smooth, then slowly stir in the cream to make spread-able consistency.

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6 Responses:

 
Jacques
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said this on
01 Mar 2008 7:25:24 AM PDT
Sounds great! I can't wait to make this

 
Bob Petrie
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said this on
03 Mar 2008 8:08:13 AM PDT
Thanks

 
Kay
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said this on
06 Apr 2008 12:42:29 PM PDT
I just baked my first (ever!) gluten-free cake! I even made my own corn-free powdered sugar for frosting. This looks like a fine candidate for my second cake.

My favorite gluten-free beer is New Grist, made by Lakefront Brewery in Milwaukee. The owner's dad has celiac, so they've worked hard to get this beer just right. So far, it's the only gluten-free beer that makes me want a second one.

 
Betsie Leach
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said this on
20 May 2008 11:28:03 PM PDT
Thank you so much for this recipe. I will definitely try it. I wish we had gluten-free beer in South Africa though! My husband is celiac & loves cake (all food, actually). All of the best to all the other celiac-cooks out there.

 
anthony
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said this on
05 Sep 2010 9:19:05 PM PDT
Great recipe. Thanks.

 
Giochi
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
08 Nov 2010 11:48:17 AM PDT
Great recipe. Thanks for sharing.




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Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity

Hi wondering if someone could help. my daughter has mildly raised TTG levels and the gliadine levels, she has one Coeliacs gene, but her biopsy came back negative. We have kept her off gluten (and low dairy) for nearly a year to see if her symptoms improved. They haven't. But I don't know if they are related to gluten specifically. Just wondering if anyone has other suggestions that may be going on with her. Her symptoms are: - Short stature, she's nearly 9 and my 6 year old boy is nearly bigger than her - bumps on back of her arms - urine leaking and occasional soiled pants, which could be from constipation she has at time's - sticking out stomach - dry patchy rashes on her face - joint pain sporadically - vomits every 6 weeks, but hasn't had gluten and seems to be no food connection - reoccurring thrush She had gluten last night at a party and was fine today. I'm a bit lost and not sure where else to turn. Thanks for any help.

We have gone gluten free, our whole house, as of a month ago. It was pretty seamless since I had been gluten-free for 5 months last year. I have found many good recipes, and my picky husband and one of my boys who is also a picky eater, even prefer many gluten-free recipes to the regular ones. My husband did see my point about the size of the gluten protein means nothing. Its a gluten protein period, that's what you are avoiding. It doesn't matter if its hiding in the scratch of your baking sheet and you can't see it. You can't see the wind, but it's still there. I hear you on the anemia. I've been anemic for several years, I just thought it as because I was getting a little older. Has your anemia gone away or do you still have problems with it?

Ennis, it is made out of metal, coated with plastic I think. You have such a hard time, my heart really hurts for you. But you are such a support to those on this board, and a great teacher for those of us who are new.

Thanks everyone! I think its hard for people to fully accept because they cant see the damage it does every time you get glutened. It's invisible. Im glad to know I wasnt being paranoid. I sure was when I was first diagnosed. I laugh at myself now, but its a pretty steep learning curve.

FYI......anxiety is a common symptom with celiac disease and NCGI. It seems to resolve on a gluten-free diet. ?