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Cookie Consent

Monday, November 14, 2016

Easy Chocolate Layer Cake {Gluten Free}


Does anyone else crave comfort food this time of year? For me that's carbs (well, I pretty much crave cabs all year, but let's not go there right now...) and sweet things like baking. If you saw my post last week with The Sweet Life Apparel, you saw the chocolate cake Ari and I whipped up together. It was one of our messier endeavours (and crankier- at least in the beginning- for Ari), but we ended up having a blast and the cake turned out amazing (sprinkles EVERYWHERE!). While we still make everything gluten free, I've been able to add dairy back into what we eat since the end of Summer, re- introducing it in meals and baking. I'm not going to lie, I've missed cooking/ baking with butter. And milk. But that's not to say this recipe wouldn't turn out if you used a dairy- free milk, I just enjoyed the chance to try it out (this is the first cake I've made with milk in a long time, yahoo!). It's about as easy as it gets, with simple ingredients, and if you're like us, the decorating is at least half the fun (and most of the mess ;) ). If you want a sweet treat for holiday parties, why not whip up this baby? Enjoy. 

Ingredients:

2 cups gluten free flour (I used 1 cup brown rice flour & 1 cup coconut flour)
use an unbleached or all- purpose flour if not gluten free
2 cups sugar
3/4 cup cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 cup milk
1/2 cup coconut oil, melted
2 eggs
2 tsp vanilla extract
1 cup boiling water

Decoration ideas:
- frosting (I cheated and used the store- bought stuff)
- sprinkles
- toasted coconut
- fresh flowers
- whatever you like! ;)

Directions:

1. Preheat oven to 350 degrees and line cake pans with parchment paper- use two 9- inch pans for 2 layers, or four 6- inch pans for 4 layers

2. In a large bowl combine the flour, sugar, cocoa powder, baking soda, and salt. Tip: to help make it lighter- especially if making a gluten free cake- sift the dry ingredients to aerate them.

3. In another bowl, combine the wet ingredients and slowly add to the dry mix, stirring to avoid lumps as you go.

4. When combined, pour the batter into your pans, distributing equally among the 2 or 4 that you're using. Bake for 30 -35 minutes until you can insert a toothpick into the centre and it comes out clean. If baking four 6- inch cakes, bake them two at a time.

5. Allow to cool before removing from pans. Use frosting between the layers and frost the outside however you like. We went more for a naked cake look (at least that's what I"m calling it!), but pick an icing/ decoration that you like. This is a nice, moist cake that's not too rich/ heavy so there's lots of options.

6. Decorate to your heart's content!







What we're wearing:

Check out the full line by The Sweet Life Apparel on their website and get the latest news on social media:

Instagram: @thesweetlifeapparel 


Photo credit: Akane Kondo Photography
Instagram: @akanekondophoto