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gluten, dairy, egg & soy free

I’m so happy you are here! I hope to create a place for you to find lots of information about food allergies, as well as, lots of goodies to help you not only eat better, but more affordably! Please feel free to share all of your own tips, tricks, and recipes too! Thank you for stopping by and I hope to see you again very soon! You can read more about my allergy story here.

Saturday, February 12, 2011

Valentine's Day Treat!

This Valentine's Day show your special someone how much you love them by treating them to this decadent dessert! What says Valentine's Day better than chocolate! 

Show your special someone how much you love them this Valentine's Day by making this Divinely Rich Mocha Chocolate Cake! It is sure to impress! The best part, it's allergen-free! 

Makes 2-9 inch layers, 3-8 inch layers or 36 cupcakes.

1-cup hot brewed coffee
1-cup cocoa powder
1-cup hot water
3-cups gluten free flour blend (I used 1 cup sorghum, 1 cup tapioca and 1 cup millet)
2-teaspoons baking soda
1-teaspoon baking powder
1-teaspoon salt
1-teaspoon xanthan gum
1-cup dairy free butter or shortening (I used Earth Balance, buttery spread)
2 1/2 cups sugar or evaporated cane juice
4 large eggs*
2 teaspoons pure vanilla extract

*For egg free, mix 1/2-cup applesauce with 2 teaspoons baking powder in a small bowl. In another bowl, mix 4 tablespoons cold water with 1-tablespoon egg replacer. Add egg replacer mixture to applesauce mixture. Add mixture to the creamed shortening and sugar and proceed with the recipe instructions.

How to Make It:
  • Preheat over to 350 degrees. Grease pans
  • In medium sized bowl, whisk together the coffee and cocoa powder. Add hot water and whisk until smooth. 
  • In a bowl blend together flours, baking soda, baking powder, salt, and xanthan gum. 
  • In the bowl of an electric mixer, beat the margarine and sugar at medium speed until light and fluffy, approximately 5 minutes. 
  • Lower the speed to medium and add the eggs or egg mixture. Add the vanilla and mix until creamy. 
  • Blend half the dry ingredients into the batter, followed by half the cocoa mix. Blend in remaining dry ingredients and cocoa mix, mix on medium speed until smooth for about 2 minutes. 
  • Spoon the batter into prepared pans. Bake in preheated oven for about 40 minutes. Watch carefully.
  • Remove from oven and let cool on wire rack.
  • After completely cooled frost with the "Mocha Buttercream Frosting". 
  • Enjoy!

This versatile recipe makes enough to frost a 3-layer cake. 
**For a wonderful vanilla buttercream frosting omit the cocoa and coffee and add 1-tablespoon vanilla extract.

Makes 8 cups

6 cups sifted powdered sugar
2 tablespoons sifted cocoa
1/2-teaspoon salt
1/2 cup boiling hot water
2 1/2 cups shortening (I used Spectrum Organic Shortening)
3/4 cups dairy free butter (I used Earth Balance)
2 teaspoons coffee extract

How to Make It:
  • In electric mixer bowl combine, powdered sugar, cocoa, and salt.
  • With a whip attachment add boiling water and whip at medium-low speed until smooth and cool for approximately 5 minutes.
  • Scrape down the bowl add shortening, margarine, and extract to the sugar. Whip at medium-high speed until smooth and fluffy for approximately 10 minutes.
  • Frost cake or cupcakes!
  • Enjoy!  

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