Gluten Free, Egg Free Chocolate Cake with Vanilla Buttercream Icing

Gluten Free, Egg Free Chocolate Cake with Vanilla Buttercream Icing

There are a lot of people that have shaped my life, culinarily speaking.  There’s the usual culprits, like mom and grandma, PBS and the Food Network.  And then there’s the Gluten Free Goddess.  Karina’s website was one of the first sites I found when my son was diagnosed with food allergies almost 3 years ago.  At that point, there weren’t as many blogs about food allergies (or at least I had not found them!) and I went to her page anytime I needed an idea.  Her recipes are amazing and the pictures make you just want to grab your fork and dig right into the screen!

So, when the request for a chocolate birthday cake was made by my husband and Kroger couldn’t produce a decent gluten free mix, I turned to Karina and she did not disappoint!  Today’s recipe is adapted from her Gluten Free Chocolate Cupcakes with Coffee Icing. Please go check out her site and explore!  You will find a lot of great ideas and recipes.  I promise!

Happy Birthday, Shane!

Chocolate Cake with Vanilla Buttercream Icing

Serves 12
Preheat oven to 350F
1 1/2 cups all purpose gluten free flour (or 1 part sorghum flour, 1 part tapioca starch and 1/3 part millet flour)
1/2 cup cocoa powder
1 cup sugar
1/2 tsp salt
1 tsp baking powder

1 tsp xanthan gum
1 cup warm (not hot) milk
1 TB egg replacer
1/4 cup warm water
1 tsp baking soda
3 TB oil
2 tsp vanilla extract
1/2 tsp white or rice vinegar

1.  Grease a 8 inch baking pan with oil or butter.
2.  In a mixing bowl, sift and combine all dry ingredients (except the egg replacer and baking soda.)
3.  In a small prep bowl, mix egg replacer, water and baking soda until frothy.
4.  Add milk, oil, vanilla and egg replacer mixture to dry ingredients and beat for 3 minutes with an electric mixer.
5.  Pour batter into prepared pan and smooth.
6.  Bake in the center of the preheated oven for 35-40 minutes or until a toothpick inserted comes clean.
7.  Cool cake for about 20 minutes, then turn on to a wire rack to cool completely before icing.

Vanilla Butter Cream Icing

This recipe produces enough to ice 2 layers of the Gluten Free Egg Free Chocolate Cake or about 18 cupcakes.

4 cups powdered sugar
1 stick unsalted butter, softened
1 tsp vanilla extract
1/4 cup half and half or milk

1.  Using a hand or stand mixer, beat butter until it is smooth.
2.  Add powdered sugar and vanilla and about half of the liquid.
3.  Mix and check to see if you need more liquid. (You probably will.)  If the icing seems too thick, add 1 TB of liquid at a time until desired texture is reached.

Directions for icing a layer cake

1.  Use a serrated knife to slice the rounded top off of the cake.  Set top aside.
2.  Slice remaining cake vertically, as even as possible.  Set one piece aside.  If you are using more than 2 layers, divide the whole cake evenly based on how many layers you have.
3.  Dollop about 1/4-1/2 cup icing in the middle of the bottom layer and smooth around to the edges.  Repeat as necessary for the amount of layers you have.
4.  Add top layer and repeat, making the top and sides as thin as possible.  This is called a crumb coat and if you allow it to set, it will keep most of the crumbs out of the icing when you go to add a second coat.
5.  If time permits, allow cake to set in the refrigerator.
6.  Once crumb coat has set, add second layer of icing.

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2 Responses to Gluten Free, Egg Free Chocolate Cake with Vanilla Buttercream Icing

  1. Pingback: Gluten Free Coconut Flour Orange Cake | Allergic To Air

  2. Dana says:

    I just came across this recipe because my (celiac) daughter’s 5th birthday is coming up and while she can eat eggs, one of her best friends cannot. I was thinking of making this for her party! With chocolate icing, though, as she is a chocoholic :) I’ll let you know how it turns out!

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