Monday, April 21, 2014

Gluten-free Chocolate Cake Recipe - Decorated for Easter

Do you like chocolate? I like chocolate. This gluten-free cake is FULL of chocolate. I made if for a family Easter celebration, and decorated it in the only way one can for such a celebration. With Peeps!

So you have a sunflower.

It was almost too pretty too eat - almost.

Whether you need it for a birthday, a graduation, or some other celebration, this gluten-free cake is an "any-kind-of-eater" pleaser.

Chocolate Cake
1-1/2 cups sweet (glutinous) rice flour 1 cup cocoa powder
1 tablespoon baking powder
1/4 cup corn starch

2 cups sugar
1/2 teaspoon sea salt
1/2 cup water
3/4 cup butter, melted 4 eggs

Preheat oven to 350 degrees. Mix sweet (glutinous) rice flour, cocoa powder, baking powder, corn starch, sugar, and salt. Stir with a wire whisk until well combined. Add oil, eggs, and water and combine until well mixed. Pour into two 9-inch round baking pans that are well-greased and lined with parchment paper. Bake for 25 to 30 minutes or until fork in middle comes out clean. Don’t overcook.

Chocolate Cocoa Frosting
2 boxes confectioners’ sugar
1 cup cocoa
3 sticks of butter, softened
1/4 teaspoon salt
Approximately 1/2 to 3/4 cup milk

In a small bowl, combine confectioners’ sugar, cocoa, and salt until well mixed using a wire whisk. Add butter and combine. Add enough milk to make the dough creamy and spreadable. 

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