Two weeks ago I went to tahoe to celebrate a good friend’s birthday. My friend is entirely gluten free so I wanted to try to make her a birthday cake that she could safely enjoy. I’ve never made a gluten free cake before and to be honest, I was a little nervous because sometimes the texture is a little chalky. I really wanted to get the cake as moist as possible, but I also wanted to make sure it set up well. I found a recipe for GF Devil’s Food cake on The Wholesome Home that I changed a little bit and have posted below. I’m sure the original recipes found here are also amazing so check them out!
- 1/2 cup butter
- 2/3 cup white sugar
- 5 eggs
- ½ t vanilla extract
- 1 C coconut flour
- 1/2 C unsweetened cocoa powder
- 3/4 t baking soda
- 1/4 t baking powder
- 1/2 t salt
- 1/2 C milk
- 1 snack sized chocolate pudding (check to make sure it’s gluten free. Whole foods has a few options!)
Buttercream Frosting Ingredients:
- 1.5 C butter at room temperature
- 4 C powdered confectioner sugar
- 1.5 t vanilla
- 3 T milk
- 1/4 C frozen raspberries pureed
1. Preheat oven to 350 degrees F
2. Cream together butter and sugar.
3. Add eggs one at a time, milk and vanilla and combine thoroughly.
4. Add in cocoa, salt, baking soda, baking powder, and flour.
5. Fold in the chocolate pudding without over-beating.
6. Bake in a greased pan for 45 minutes or until a toothpick comes out clean
7. For the frosting, cream the butter until it is light and fluffy. Add in sugar, vanilla, and milk.
8. For the raspberry filling, combine pureed raspberries to 1/2 C of frosting.
I wanted to make this cake into a little ski slope since we were celebrating my friends birthday in Tahoe. I used one normal 8 inch spring-form pan and an 8 inch sloped pan made by Mad Dadder. I filled the area between the two cakes with the raspberry flavored frosting and then decorated with edible sparkling sugar and sugar paste to make a little skier! Enjoy!