oh my! This cake is just so moist and delicious. I made it first for my sister, Suzette's birthday and iced it with chocolate "cream cheese" icing. Last time was chocolate mocha icing and this time, we were slicing off slabs of cake before it was cooled. :)
Preheat oven to 350F. Grease two 9" cake pans or 9x13" pan, line with parchment paper.
2 1/4 cups Gluten-free flour
1 1/4 tsp xanthan gum
1 1/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
5 oz unsweetened chocolate (don't cheap out! buy the good stuff)
1/2 cup hot water
1 cup soy milk
1 tsp cider vinegar
1 cup butter
2 cups sugar
1 tsp vanilla
2 1/2 cups shredded carrots
Mix GF flour mix with xanthan gum, baking soda, baking powder, salt & cinnamon. Set aside.
In the top of a double-boiler over simmering water, place chocolate in hot water & stir until chocolate melts. Set aside.
Mix 1 tsp cider vinegar into 1 cup soy milk and set aside to make "buttermilk".
In mixing bowl, cream butter & sugar until light. Add the eggs one at a time, mixing. (I used 2 duck eggs this time and it was great) Pour in chocolate mixture and keep mixing. Add half the flour mix, and half the "buttermilk". Mix. Add the rest of the flour mix & buttermilk, then the vanilla, beating at a low speed until blended. Add the carrot and mix.
Pour into prepared pans and bake at 350F for 45 minutes or so. Cool in pans, then finish cooling on racks. .... or just dig in!
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