For our November babies we decided to split the cake making duties. Nathan let the older child choose her own store bought box cake mix and frosting, and for the younger I made a (mostly) Gluten-Free cake. I went with chocolate to match the choice made by the older child – Devil’s Food with Chocolate Frosting. Yum. Here is a pic of the two cakes side by side, can you tell which is which? 🙂
(…the GF is on the right. We are all sad about the splitting of the store bought cake. But Daddy says he is going to fix it with frosting!)
This cake is an adaptation of my GF Brownies recipe. I called this cake “Mostly” Gluten Free because I used some spelt. Spelt is related to modern wheat but has a different number of chromosomes. It is not “gluten free” per se but many people who have problems with gluten can still eat spelt. We don’t actually _have_ to eat GF, yet, Thank God, but I notice the kids do better on it so that’s why we are moving more and more towards all GF. Except, of course, for times when Daddy wants to make a box cake for his kid. 😉 All ingredient measures are approximate as I was inventing so got more “dash of this” and “splash of that” than normal. If you need to make this truly Gluten-Free, exchange the spelt for more of the other flours. It should work fine.
~1 c. semi-sweet (dark would work as well) chocolate; I used half dark baking chocolate and half mint chocolate chips
1 c. butter
1 c. cocoa
~1.5 c. palm sugar
4 eggs and 1 egg yolk
1 T. vanilla
1 T. almond flavor
1 can coconut milk
~3/4 c. plain yogurt
1 c. spelt
1/2 c. quinoa flour
1/2 c. brown rice flour
1 1/2 c. almond flour
1/2 c. coconut flour
1/3 c. flax seed, ground
1.5 t. salt
~1 T. baking powder
Preheat oven to 350F and butter/oil (I like coconut oil) a 13×9 pan, setting aside.
In a double boiler or small saucepan on medium-low, melt butter and chocolate chips together, making sure chocolate doesn’t burn. Once melted remove from heat and let cool slightly.
In a stand mixer, or a bowl with a hand mixer, mix the rest of the wet ingredients (eggs, yogurt, coconut milk, avocado, extracts). Blend in the sugar and then add in the chocolate. Start adding in the dry ingredients/flours, mixing as you add. Add in the baking powder and salt. Everything should be in now. You can add more chocolate chips at this point if you want a “double” chocolate cake. If it seems too dense, you can add in some milk; too soupy, add in a titch more spelt.
Bake at 350 for 25-40 min, depending if you use a smaller pan than I did.
Once done using the toothpick in the middle test, remove and let cool ten min. Then invert onto a cooling rack and let cool to room temp before frosting.
For this cake I made some homemade marzipan. That’s why I added almond flavor to the cake, to tie in with the marzipan later. I am going to use it to decorate our cake as a “castle” design…will post pics if it’s not a complete disaster! 🙂 Any old frosting should work too, although I’m partial to the whipped cream kinds of frostings.