Frosted Chocolate Cake and Cupcakes (Gluten, Dairy & Egg Fre

Recipe by scratchcook
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READY IN: 55mins
SERVES: 9-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees F. Spray an 8" square or 9" round cake pan with nonstick spray or line a dozen muffin cups with cupcake liners.
  • In a medium size bowl, stir together the brown rice flour, xanthan gum, cocoa, brown sugar, chocolate chips (if using), nuts (if using), baking soda, and salt.
  • In a two cup glass measuring cup, measure the 1/2 cup oil, add the 1 cup of liquid, then add the vinegar and vanilla extract. Stir to combine.
  • Stir the liquid ingredients into the dry ingredients until just moistened.
  • Pour the batter into the prepared pan and bake for 30-35 minutes for cake or 25 minutes for cupcakes, or until the cake tests done. Set aside to cool.
  • For frosting, combine the chocolate chips and milk/water in a small saucepan. Heat over medium, stirring constantly until the chips are melted and the glaze is smooth. Spoon over the cooled cake and refrigerate until set.
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