Gluten Free Chocolate Cake

Gluten Free Chocolate Cake

Original from http://baking.about.com/od/cakes/r/basicyellow.htm

Oven 350°F

1 3/4 cups Bell Flour Mix

¼ cup Chocolate powder

2 teaspoons xantham gum

2 teaspoons Baking Powder

1/2 teaspoon salt

1/2 cup butter, softened

1 cup sugar

3 large eggs, room temperature

2 teaspoons vanilla

3/4 cup milk

 

Preparation:

1. Preheat oven to 350°F. Grease and flour 2 9-inch cake pans.
2. In bowl, combine flour, baking powder, and salt with a wire whisk.
3. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla and mix until completely combines. Slowly add flour alternately with milk. At end of addition batter should be smooth. Divide between 2 pans.
4. Bake for 20 to 25 minutes. Cool 5 minutes in pan, then invert onto a rack and cool completely before frosting.

 

For a 9 x 13 pan – Baked at 350 degrees F. for 30 to 38 minutes.

 

NOTES:

Iincrease oven temp by 25 degrees for the high-altitude.

Baking powder sub: ¼ teaspoon baking soda, ¾ cup buttermilk (omit milk)

Buttermilk in a pinch: 1 teaspoon vinegar in ¾ cup milk.

Gluten Free Konigs Kuchen

Oven: 350 F

Time: 30-40 minutes

Cake:

2 cups Bell Flour Mix

2 teaspoons xantham gum

2 teaspoons baking powder

1/2 teaspoon salt

1 cup sugar

4 large eggs, room temperature

½ cup oil

1 cup sour cream

1 ½ teaspoons milk

1 box Vanilla Pudding

 

Strudel:

¼ cup sugar

1 Tablespoon rice flour

2 teaspoons cinnamon

 

Preparation:

1. Blend Strudel ingredients. Set aside
2. Blend all ingredients for the cake.
3. Pour half into greased Bundt pan.
4. Sprinkle strudel on to batter in pan
5. Pour remaining batter into pan.
6. Bake 40 minutes, or until a toothpick comes out clean.

 

NOTES:

Increase oven temp by 25 degrees for the high-altitude.

Gluten Free Yellow Cake Mix

2 cups Bell Flour Mix

2 teaspoons xantham gum

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup butter, softened

1 cup sugar

3 large eggs, room temperature

2 teaspoons vanilla

1 cup milk

Preparation:

1. Preheat oven to 350°F. Grease and flour 2 9-inch cake pans.
2. In bowl, combine flour, baking powder, and salt with a wire whisk.
3. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla and mix until completely combines. Slowly add flour alternately with milk. At end of addition batter should be smooth. Divide between 2 pans.
4. Bake for 20 to 25 minutes. Cool 5 minutes in pan, then invert onto a rack and cool completely before frosting.

For a 9 x 13 pan – Baked at 375 degrees F. for 30 to 38 minutes.

NOTES:

Increase oven temp by 25 degrees for the high-altitude.

Modified from recipie at http://baking.about.com/od/cakes/r/basicyellow.htm