copyright gluten free vancouver
we are very very pleased to announce that our blog has recently reached over 100,000 page views, and to us that is something worth celebrating! we started our blog in late 2009 in the hopes of sharing our gluten free lifestyle experiences with anyone and everyone. we had virtually no help at the beginning of our diagnosis in 2005 and really had no idea where to turn. our blog was created out of our desire to help even just one person overcome the challenges of a Celiac Disease diagnosis. over the years we have come to realize that living with Celiac Disease is not just about cutting out gluten, but rather integrating this new diet into a normal and enjoyable lifestyle, and this is the focus of our blog.
first you need to whip up Pascal's gluten free flour mix:
4 cups of superfile brown rice flour
1 1/3 cups potato starch (not potato flour)
2/3 cup tapioca flour
and here is the cake recipe:
2 3/4 cups gluten free flour mix (see above)
1/4 cup unsweetened cocoa powder (mine was sweetened, and I used it anyway)
3/4 tsp xanthan gum
1 1/2 tsp double-acting baking power (I use Bob's Red Mill)
1 1/2 tsp baking soda
1 1/2 tsp salt
1 1/2 cups of hemp milk/ rice milk (I use Manitoba Harvest Hemp Bliss unsweetened)
1 1/2 tsp cider vinegar (I use Bragg apple cider vinegar)
3/4 cup vegetable shortening (I used Earth Balance's shortening, which contains soy)
1 1/2 cups granulated sugar
4 1/2 tsp Ener-G egg replacer mixed with 6 tbsp rice milk (I used eggs and hemp milk)
1 tsp pure vanilla extract (I use Simply Organic)
1 oz bottle red food coloring (Pascal recommends Seelect Natural Food Coloring, order online)
•preheat your oven to 350° F. grease two eight inch round cake pans. Pascal recommends lining each with parchment paper, greasing again, then dusting with cocoa powder. I did this and it really helped get the cakes out.
•whisk together the flour mix, the cocoa powder, xanthan gum, baking powder, baking soda, and salt. set aside.
•combine the rice milk and the apple cider vinegar, and set aside.
•using your stand mixer with the paddle attachment, combine the shortening, sugar, egg replacer, and vanilla. beat on medium speed until light and fluffy, which takes about two minutes. next add the food coloring and mix until all the ingredients are combined. sift the flour mixture into the mixing bowl in three batches while alternating with the rice milk mixture. beat until smooth, this takes about thirty seconds. scrape down the sides of the bowl if necessary.
•divide the batter into the two pans and smooth down the surface using a spatula.
•bake in the center of the oven for approximately thirty-five minutes, or until a skewer inserted into the center comes out clean. rotate the pans half way though the baking time.
•let the cakes cool on a rack for thirty minutes. then flip the cakes onto a plate, remove the parchment paper, then flip back right side up and let cool completely.
•once the cakes have cooled, use a serrated knife to level off the tops of the cakes. frost with velvet frosting (see recipe below).
velvet frosting recipe:
1 cup vegetable shortening (I used Earth Balance's shortening, which contains soy)
pinch of salt
3 cups confectioners sugar (I use Wholesome Sweeteners fair trade organic sugar)
3 tbsps of hemp/ rice milk (I use Manitoba Harvest Hemp Bliss unsweetened)
1 tbsps of freshly squeezed lemon juice (I buy all my organic produce from SPUD)
•in your stand mixer fitted with the paddle attachment, cream together the shortening and salt on medium speed for one minute.
•add the confectioner's sugar in three batches.
•add the rice/ hemp milk, lemon juice, and vanilla. beat on medium speed until smooth and fluffy, takes about five minutes.
•frost your cake and enjoy!
don't think we would let our milestone pass by without a giveaway to thank our readers, we have an exciting giveaway coming very soon, stay tuned for the announcement! Andrea.
celiac disease | the allergen-free baker's handbook | follow us on twitter | follow us on facebook
celiac disease | the allergen-free baker's handbook | follow us on twitter | follow us on facebook
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