Wednesday, January 1, 2014

Chocolate Layer Cake

The cake is disappearing despite
the miserable top layer of frosting
For Papi's Birthday this year, we celebrated with a chocolate double layer cake.  This was my first attempt at a gluten-free, dairy-free and double layer cake.  Please note that this cake includes one egg; we adjust and adapt to our family's allergies. Both Papi and Big Brother both gave this cake two thumbs up.  The frosting on the top layer, as you can see in the picture, didn't turn out as I would have liked.  This is because I needed to double the quantity, but it is hard to get things totally right all the time. Especially these days that I am mostly concerned with cross-contamination hazards. I have since Pinned several coconut, dairy-free icing recipes for future reference, here here and here.  The cake recipe is from Jude Blereau's Wholefood for Children.  I HIGHLY recommend this book to parents looking to nourish their children with whole and organic foods. The recipe for this cake includes variations notes for egg free, dairy free and "princess cake" with raspberries. The note for using coconut oil instead of the butter, the version I made, explains that the crumb will toughen and constrict after sitting or being in the fridge.  This is very true!  

What to use for one 8 inch cake:

You will need to double to make two layers.  
Weigh out ingredients using Thermomix scale.  And grind your own rice flour too.  You can even make your own coconut milk and save lots of money, recipe here

160 g (1 cup) brown rice flour
30 g (1/4 cup) true arrowroot
90 g (1/2 cup) desiccated coconut
40 g unsweetened Dutch-processed cocoa powder (pg. 322 explains that it's less bitter)
3/4 teaspoon baking soda
2 teaspoons apple cider vinegar
2 teaspoons vanilla extract
185 ml (3/4 cup) maple syrup
125 ml (1/2) cup coconut milk
1 egg!
80 ml (1/3 cup) melted coconut oil, plus extra for greasing

What to do:

I will probably mix in Thermomix next time around.  Here are the directions without machine.

Preheat oven to 350 degrees.  Grease the base and side of 2, 8 inch round cake tins and line with baking paper.   I use this one.

Place the rice flour, arrowroot and desiccated coconut in a bowl.  Sift the coca and bicarbonate of soda into the bowl, then whisk through to combine.

Place the vinegar, vanilla, maple syrup, coconut milk and egg in a bowl and whisk to combine well.  Add to the dry ingredients and stir until just combined.  Allow to stand for 2 minutes-the mixture will look wet but will firm up as it stands.  Pour into the prepared tin.

Bake for 35-40 minutes or until a skewer inserted into the middle comes out clean.  Cool in tin for 20 minutes, before transferring to a wire rack to cool completely.  Ice with our choice of frosting.  The un-iced cake will keep for 3 days in a airtight container.  In warmer weather, like in Houston most of the year, store in the fridge.  

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