Celiac.com Sponsor (A1):


Join eNewsletter


Celiac.com Sponsor (A1-m):



Join eNewsletter

Archived

This topic is now archived and is closed to further replies.

delawaregirl

Receipe For Chocolate Cake And Brownies

Recommended Posts

HELP--I am in need of a good receipe for chocolate cake and another one for brownies. I was wondering if I could just use the regular receipe that I use for non celiacs and just substitute the flour for a flour blend.

Share this post


Link to post
Share on other sites

Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8):


I think you need a special gluten-free recipe, mine didn't turn out using a regular gluten recipe.

Here's an easy and scrumptious chocolate cake recipe that I love and was thrilled to find, I make a small variation in this cake recipe to make the brownies, as listed at the bottom of the cake recipe.

The recipe is for light-chocolate cake (I like devil's food cake myself), that made great cupcakes, haven't tried it in cake pan yet. But as with most gluten-free recipes, the cupcakes only rose about half the heighth as gluten cupcakes. But still yummy and real chocolate cake.

And when I doubled the amount of cocoa and sugar to make it dark chocolate, it made the most heavenly rich moist cake brownies, what a neat discovery, these brownies are to die for. It's just like a real devil's food cake but half the heighth, so I call them cake brownies. You could call it devil's food cake though, gluten-free devil's food cake that only rises half the heighth of gluten cake, haha. It's the real deal, just half the heighth, ha.

The light-chocolate cake has fine crumbs and is drier than the brownies/devil's food cake variation, kind of dry like a packaged gluten cake mix, but definitely chocolate cake, the real deal, and very tasty.

And the cake brownies/devil's food cake has big rich moist crumbs texture, like you get with a homemade gluten cake.

And both get moister and more delicious after sitting for a day or two or more, tightly covered of course. So I would say bake them ahead of time and store them at room temperature at least overnight (and even more moist and delicious as the days go by).

I frost them all with a heavenly delicious homemade dark chocolate frosting made with powdered sugar, butter, and cocoa (don't know the exact measurements for the frosting, I just mix together a lot of powdered sugar with some butter and cocoa - a basic butter cream frosting with cocoa added).

I've been meaning to post these two recipes on a topic post, will soon.

Chocolate Cake (Light-Chocolate Cake, Not Dark Chocolate)

(Devil's Food Cake/Brownie Variation below main recipe)

{Here's the gluten-free flour mix I use for this cake and brownies, make it myself:

Gluten-Free Flour Mix

3 cups brown rice flour

1 cup potato starch (not potato flour, but potato starch)

1/2 cup tapioca flour (tapioca flour is the exact same thing as tapioca starch)

I keep this mixture on hand for the cake and brownies.}

Ingredients:

2 1/4 cups gluten-free flour mix

2 1/4 teaspoon guar gum

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup cocoa

1/2 cup sugar

1/2 cup oil

1 egg plus enough water to make 3/4 cup

1 1/4 cups honey

1 tablespoon apple cider vinegar

Directions:

Preheat oven to 350 degrees F.

Butter and flour two 7" cake pans, or muffin pans for cupcakes.

Sift the flour mix together with the guar gum, baking soda, salt, and cocoa.

Stir in sugar.

Crack egg into measuring cup with water to 3/4 cup level. Beat lightly.

In large mixing bowl, stir together oil, water, egg mixture, honey, and vinegar until well blended.

Add dry mixture.

Beat for a few minutes with electric hand mixer.

Divide batter equally into two 7" pans, or into muffin pans.

Use a spatula to smooth and even out batter in cake pans.

Bake cake pans 30 - 40 minutes (*see note below), and muffin pans 20 - 30 minutes.

Cool in pans about 10 minutes then turn out onto wire racks to cool completely.

***For Devil's Food Cake (or I call them brownies), just double the amount of sugar and cocoa to 1 cup sugar and 1 cup cocoa.

I bake my brownies in a long glass cake pan for about 25 - 30 minutes.

*Note:

The timing on the 7" light-chocolate cake pans doesn't look right to me. I've only made the cupcakes, not the cake in 7" pan, but it seems it should be the same baking time for the 7" pans as it is for the cupcakes and the devil's food cake/cake brownies in the long glass pan! So I would bake the 7" cake pans for the 20 - 30 minutes and check for doneness at that time!

Share this post


Link to post
Share on other sites

We like kinnikinnick chocolate cake mix.


The American Diet of Chips, soda, ice cream, Goldfish Crackers, bread for breakfast (cereal, donuts, waffles, toast, bagels) cereal bars, "gummies", candy, msg, dairy products of all kinds, soy, and other chemicals - is Killing us and promoting diseases. BE HEALTHY. EAT NATURAL FOODS. DO NOT INGEST CHEMICALS! If you cannot pronounce it, do not eat it. Use Coconut oil. Eat herbs in salads. NO DAIRY. LOVE YOURSELF. LOVE YOUR FAMILY. FOOD IS MEDICINE!

Share this post


Link to post
Share on other sites

Our family likes these recipes from Bette Hagman, based on Featherlight flour mix:

Featherlight Flour Mix

white rice flour 1 cup

tapioca flour 1 cup

corn starch 1 cup

potato flour (not starch) 1 tbsp

Note: flour mix is shelf stable

You can also buy this mix

Featherlight Chocolate Cake

1 3/4 cup featherlight flour mix

1/2 tsp Xanthan gum

2 cups sugar

3/4 cup cocoa

1 1/2 tsp baking soda

1 1/2 tsp baking powder

1 tsp salt

2 eggs

2 tsp vanilla

1 cup sour cream

1 cup boiling water

beat eggs, add sour cream and vanilla

beat in dry ingredients

slowly add boiling water and mix well

bake at 350 F

9 x 13 pan -- 35-40 minutes

13 x 18 pan -- 17-20 minutes

cupcakes - bake about 20 minutes

Brownies

1 1/3 cup featherlight flour mix

2 1/4 cups sugar

3/4 cup cocoa

1 teaspoon unflavored gelatin

1 tsp Xanthan gum

1/2 tsp baking powder

1/4 tsp salt

4 eggs

2 tsp vanilla

3/4 cup melted butter or margarine

bake at 325 F

9 x 13 pan -- 25-27 minutes

toothpick comes out slightly moist


Bev

Mom of Garrett - Mizzou freshman; diagnosed Jan 2005

Share this post


Link to post
Share on other sites

Wow! I'm gonna try these recipes too, look easy too! I have all the ingredients here right now!

Except I use guar gum instead of xanthan gum, and leave out the vanilla because it gives me a bad reaction for some reason.

I wrote my cake recipe above the way I have it written in my recipe book for myself, and I think I left out the vanilla since I can't have it!

You can add vanilla to my recipe above!

Best wishes to all!

Share this post


Link to post
Share on other sites

Namaste makes the best chocolate cake; however, the following is a good cake when you have the time to make it.

CHOCOLATE CAKE

2 c. gluten-free flour mix (Hagman's is good)

2 c. granulated sugar

1 c. cocoa

1 tsp Xanthan gum

2 tsp. baking powder

2 tsp. baking soda

2 tsp. salt

1/4 lb butter (1 stick)

2 c. boiling water

2 eggs

2 tsp. vanilla

In large mixer bowl, combine all dry ingredients. Add butter and boiling water and blend. Add eggs and vanilla. Beat on medium speed until well blended. Pour into greased 9x13 pan and bake at 350 degrees for 25-30 minutes or until toothpick tests done. Frost as desired.

For 8x8 pan or 12 cupcakes, just use half the ingredients and bake 20-25 minutes.

My grandson is Celiac and loves this cake.

Jo Ann

Share this post


Link to post
Share on other sites