Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Tuesday, May 19, 2009

GFCF Chocolate Layer Cake

This is another one of those recipes I have on a tattered 3x5 inch index card. I don't remember its might be a Hershey's recipe. It's been my go-to recipe for chocolate layer cake for many years. Since it has converted to being gluten and casein free just perfectly, it will continue to be my go-to recipe for many years to come.

Megan's birthday cake...with strawberry jam between the cake layers.
Served with Strawberry Lime Ice Cream.

1/2 cup palm shortening or casein and soy free margarine
2 cups sugar
2 large eggs
1 tsp. vanilla extract
1 3/4 cups GF flour blend (I used 1 1/2 cups All Purpose Rice Blend plus 1/4 cup sorghum flour)
3/4 cup natural cocoa powder (not dutch - I use Hershey's cocoa powder)
1 tsp. xanthan gum
3/4 tsp. baking powder
3/4 tsp. baking soda
1/8 tsp. salt
1 3/4 cup dairy and soy free milk alternative (I used So Delicious Coconut Milk)

Preheat oven to 350 degrees. Generously grease two 9 inch cake pans and line the bottoms with parchment paper. Set aside.

Cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time. Add the vanilla and beat well.

Sift together the flour through the salt. Add the flour mixture to the batter alternately with the milk, beating well after each addition (begin and end with the flour mixture).

Divide the batter evenly between the prepared cake pans. Bake about 30 minutes, or until the sides pull away from the pan and a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing the cakes from the pans to cool completely on wire racks. Frost with Mock Buttercream Frosting.

1 comment:

Julie Tupper said...

You rock, Erin! What a great mom you are! Happy belated birthday Megan!