Gluten Free Chocolate Snack Cake With Creamy Butterscotch Frosting Recipes

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan, using 3 tablespoons gluten-free flour., In a large bowl, whisk the remaining 2 cups flour and next 9 ingredients. In another bowl, combine water, almond milk, oil and vanilla until well blended. Gradually beat flour mixture into milk mixture., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 15 minutes before removing to wire rack to cool completely. Dust with confectioners' sugar before serving.

Steps:

• Preheat the oven to 350 degrees. Lightly grease the bottom of a 9×13 baking pan. Sift the three flours together. Add cocoa, xanthan gum, baking powder, and baking soda to the flours and whisk together in a med. bowl. Beat the butter until creamy . Slowly add the brown sugar and the granulated sugar; whip until fluffy. Add the eggs and the egg yolks one at a time. Add the vanilla. Turn the mixer to low and alternately add the flour mixture and the buttermilk. Pour into the prepared pan. Bake for 30-35 minutes until the cake is springy to the touch.
• Since this was truly a no-frills chocolate cake, I made a simple frosting. Feel free to substitute your favorite frosting. This one is not very sweet, but my toddler loved it.
• 5 oz. semi-sweet chocolate.
• 1/2 cup sour cream.
• 1/2 teaspoon vanilla.
• 1-2 Tablespoons whipping cream.
• Directions: Melt chocolate in the microwave or over a double boiler. Let the chocolate cool until warm. Stir in the sour cream and vanilla. Add whipping cream to desired consistency. The frosting will thicken slightly as it cools. Once the cake has cooled, frost the cake. This frosting provided a simple, thin layer of frosting for my no-frills chocolate cake.

Steps:

• In a small bowl combine flour, cacao, salt and baking soda.
• In a large bowl using an electric hand mixer, blend eggs, oil, agave nectar, vanilla and orange zest.
• Add dry ingredients into large bowl and continue to blend.
• Oil (2) 9 inch round cake pans and dust with coconut flour.
• Pour batter into pans and bake at 325 degrees for 35-40 minutes.
• Remove from oven, allow to cool completely then remove from pans.
• In a small saucepan over very low heat, melt chocodrops and grapeseed oil.
• Stir in agave, vanilla and salt.
• Place frosting in freezer for 15 minutes to cool.
• Remove from freezer and whip frosting with a hand blender until it is thick and fluffy.
• Frost over cake.