A friend baked this beautiful chocolate cake for a Winter Wonderland party, so of course I got the recipe from her.
Some notes on the decorations:
- The icing is made from butter, powdered sugar, and milk
- The cake is dusted with blue sugar
- The snowflakes are made from royal icing
Adapted from Add a Pinch
Yield: 12 servings
- 1 1/2 cups brown rice flour
- 1/2 cup potato starch
- 1/4 tsp xanthan gum
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon espresso powder
- 1 cup milk
- ½ cup flavorless oil (such as canola)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
- Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
- Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
- Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean. (Actually, my friend ended up tripling the baking time.)
- Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
- Frost and decorate as desired.
A friend of mine made this delicious gluten-free cornbread. She used a mixture of brown rice flour and potato starch in place of all-purpose flour, but you can substitute the Trader Joe’s gluten-free flour if that’s what you have. Just check the cornbread after 20-25 minutes to make sure it isn’t baking faster than expected.
Adapted from Betty Crocker
Yield: 9″ x 13″ pan
- Preheat the oven to 400°F. Grease or spray the bottom and sides of a 9″ x 13″ pan with cooking spray.
- In a large bowl, beat the melted butter, milk, and egg with a fork or wire whisk until well mixed.
- Add the cornmeal, flour, sugar, baking powder, and salt all at once; mix well (batter may be lumpy).
- Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
- Bake 30 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
You can serve these pancakes with toppings such as jam, whipped cream, and, of course maple syrup.
Adapted from All Recipes
Yield: Enough for 2-3 people
- 1 1/2 cups gluten-free OR all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons butter, melted
- In a large bowl, mix together flour, baking powder, salt, and sugar.
- Make a well in the center and pour in milk, egg, and melted butter
- Mix until batter is smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until brown on both sides and serve hot.