Let’s kick off the week with a yummy recipe! If you follow me on Instagram, you may have gotten a peek at this Rustic Gluten Free Chocolate Cake. Whenever I’m having a bad day or let’s be real, a serious pregnancy craving, I find myself in the kitchen baking something sweet!
The other day I decided to give the whole ‘naked cake’ trend a try. It was actually a lot of fun to make, pretty easy and tasted amazing. Since many of you asked, today I’m sharing my recipe for gluten free chocolate cake and buttercream frosting. It’s super rich but also hits the spot.
- Cake:
- 1 cup oil
- 6 eggs (I use equivalent Ener-G Egg Replacer)
- 2 cups sugar
- 2 tsp vanilla
- 2 cups water
- 2 cups cocoa powder
- 2 tsp baking soda
- 3 cups flour ( I use Bob's Red Mill gluten-free flour mix)
- Buttercream:
- 2 sticks of butter
- 4 cups of powdered sugar
- 2 Tbsp of milk (I use rice milk)
- Preheat oven to 350 degrees.
- Cream together oil, eggs, sugar, vanilla and water.
- Slowly add dry ingredients to the above mixture and blend thoroughly.
- Divide batter into 3 9" round cake pans.
- Bake for 15-20 minutes or until you can pull a toothpick out clean.
- Cream together the butter, powdered sugar, and milk for the frosting. If the frosting is too thick, add a tiny bit more milk until you are comfortable with the consistency.
- Once the cakes cool, put a thick layer of frosting between each cake and spread with an icing knife.
- Garnish with fresh berries and a thin layer of powder sugar.
Enjoy!
About Taryn Whiteaker
Taryn Whiteaker is the voice of style behind TarynWhiteaker.com (formerly Design, Dining and Diapers) ! Taryn is a previous PR/Marketing professional who got back to her creative roots after becoming a mom and now shares her passion for home decor and design for the world to see. Taryn lives in the greater Seattle area with her husband and three kids and loves coffee, the outdoors, and exploring with her family.
Lea says
December 15, 2017 at 5:16 pmI came from Lucy’s and oh my what a treasure! We bake gluten free and I’m allergic to eggs but don’t have the courage to experiment with both often. Jackpot! Thanks!