FROSTED CHOCOLATE CAKE AND CUPCAKES (GLUTEN, DAIRY & EGG FRE
Really yummy chocolate cake recipe that also makes delicious cupcakes! You don't even know that it's allergen free!
Provided by scratchcook
Categories Dessert
Time 55m
Yield 12 cupcakes, 9-12 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 476, Fat 26.9, SaturatedFat 7.8, Cholesterol 1.9, Sodium 305.9, Carbohydrate 60.5, Fiber 4.8, Sugar 39.4, Protein 6
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