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

Monday, July 5, 2010

GFCF Skillet Cake

I ran across this recipe for Skillet Cake in the latest Penzey's catalog and was intrigued. I love using my cast iron skillet for just about everything, but cake? I had to try it. It converted to being gluten free easily, it's already egg free, and it's delicious.

The kids were so excited to have cake in a nifty skillet that they were falling over themselves in excitement. "Mommy, is that cake for us? Whose birthday is it?"

"It's nobody's birthday! It's a JUST BECAUSE cake!" I made the cake as a last minute afterthought (one of those "oh yeah, we're having guests for dinner, I should make dessert" thoughts) and everybody loved it. It's fast, it's fuss-free, and it's
really good. With a cake this easy to make, I might just make cake more often instead of just on birthdays. Which will delight the girls of course!

Chocolate Skillet Cake
1 1/2 cups All Purpose GF flour blend
1/4 cup natural cocoa powder (not dutch)
1 tsp. xanthan gum
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
1 cup sugar
6 tbsp. canola oil
1 tbsp. cider vinegar
1 tsp. vanilla extract
1 cup cold water

Preheat oven to 350 degrees. Smear a little canola on the bottom and up the sides of a 10" cast iron skillet to coat, set aside.

In a large bowl sift together the flour through the baking powder. Make a well in the center and set aside. In a separate bowl combine the sugar , oil, vinegar and vanilla, beating to combine. Add the water and stir well. Pour the wet mixture into the dry ingredients. Beat until smooth. Pour the batter into the prepared skillet. Place the skillet in the oven and bake about 25 minutes, or until a toothpick inserted in the center comes out clean.

Wrap a potholder around the skillet handle to remove from the oven. Let the cake cool in the skillet. When the cake is cool, frost with Chocolate Frosting. Cut into wedges to serve. Yield: 8 servings.

Chocolate Frosting
1 1/2 cups powdered sugar
2 tbsp. natural cocoa powder
3 tbsp. palm shortening
2 tbsp. rice milk

Sift together the powdered sugar and the cocoa powder. Beat in the palm shortening. Beat in the rice milk until smooth. Makes enough to spread over the cooled Skillet Cake with no leftovers.

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