Gluten Free Chocolate Cake with Vanilla Buttercream

When it comes to gluten free cake, it takes the right mixture of ingredients to get the proportions and baking just right. With any chocolate cake the importance of a good and moist cake is found in the proper moisture in addition to the cocoa powder. With a touch of espresso and healthy substitutions of applesauce in the place of oil, this cake is delicious and the perfect dessert for any winter occasion.

Keep reading for the full post after the jump!

Gluten-Free Chocolate Cake with Vanilla Buttercream

Serves 8, 2 layers

For the cake:

  • 1 1/2 C sugar
  • 1 1/2 C King Arthur Gluten-Free Flour
  • 1 C dark cocoa
  • 2 1/2 t baking powder
  • 1 t salt
  • 1 t xanthan gum
  • 2/3 c applesauce
  • 4 large eggs
  • 1 1/3 C coffee, extra for moistening cake prior to frosting
  • 2 t organic vanilla extract

For the vanilla buttercream:

  • 1/3 C unsalted butter, softened
  • 1 t salt
  • 1 T vanilla extract
  • 3 C powdered sugar
  • 1 T unsweetened almond milk

For decoration:

    • 1 pt organic blueberries
    • 2 sprigs rosemary buttercream
    • powdered sugar, extra


Directions.

Preheat the oven to 350 degrees F. Lightly grease 2 8″ round pans and line the bottom with parchment paper. In a medium bowl, sift together the sugar, flour, cocoa, baking powder, salt, and xanthan gum. Place eggs, coffee, vanilla, and applesauce into mixing bowl. Beat well. Blend in the dry ingredients 1 C at a time, beating for one minute and scraping the bottom and the side of the bowl after each addition. Once all ingredients have been added, beat on medium-high for 2 minutes to make an extra smooth batter. Pour batter into pans. Bake the cakes for 30 to 33 minutes, until a toothpick inserted comes out clean. Remove the cakes from the oven and let cool for 10 minutes, prior to turning out of the pan to cool completely on a rack.

While cakes are cooling, mix together frosting. Begin by creaming butter and adding powdered sugar. Add salt, vanilla extract and almond milk. Mix on medium high until a thick consistency for icing.

To assemble cake, remove parchment from each round. Using a serrated knife, trim the top of your first round so it is level rather than doomed in the center. Place round on large plate, cake plate, or a wooden round. (With winter themed decorations, we used a thick wooden round slab.) Using a pastry brush, brush on coffee to add any needed moisture to the cake. Spoon on buttercream icing and spread with flat rounded spatula. Add the second round of cake. Brush on additional coffee and allow to soak in for 10 minutes. Spoon icing on top and spread with an even layer. Using the excess icing, complete a skim coat of buttercream on the sides allowing the chocolate cake to peek through, offering the perfect naked cake appearance. Top with three rounds of blueberries in a thin crescent and sprigs of rosemary. Using a mesh tea ball, dust with powdered sugar giving this winter cake the perfect flocked look.

 

 

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