I love to show people who ARE NOT on a Gluten Free diet that you can actually eat gluten free food and it will still taste really good.
Case in point.. My daughters graduation party..
My daughter wanted to make her own cake for her party and the only recipe that we had the ingredients for was a Gluten Free cake. We decided to go ahead and try it out and if it failed.. we could always go out and by an ice cream cake.
So we made up the cake and it turned out GREAT!
Everyone at the party had a piece and only a few people knew it was gluten free!! When we told people it was gluten free, they were all surprised at how great it tasted!!
Gluten Free Marble Cake
1 1/2 cups Gluten-Free Flour Blend (see below)
2 teaspoons gluten-free baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup butter, softened
2 teaspoons gluten-free vanilla
2/3 cup milk
2 tablespoons sugar
2 tablespoons unsweetened cocoa
2 tablespoons water
1/4 cup butter, softened
1 1/2 cups powdered sugar
1/3 cup unsweetened cocoa
1/2 teaspoon gluten-free vanilla
2 to 3 tablespoons milk
Heat oven to 350°F. Grease and flour 8-inch square baking pan. Set aside.
Stir together flour blend, baking powder and salt in large bowl. Set aside.
Beat 3/4 cup sugar and 1/2 cup butter in large bowl at medium speed, scraping bowl often, until creamy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Reduce speed to low. Add flour mixture alternately with milk, beating well after each addition.
Place 1 cup batter into small bowl. Add remaining 2 tablespoons sugar, 2 tablespoons cocoa and water; stir until well mixed.
Spoon 3/4 plain batter into bottom of prepared pan. Spoon chocolate batter over plain batter. Spoon remaining plain batter on top, allowing some of chocolate batter to show through. Swirl two batters together gently with knife or spatula for marbled effect.
Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely.
Beat 1/4 cup butter in medium bowl at medium speed until creamy. Gradually beat in powdered sugar, 1/3 cup cocoa, vanilla and enough milk for desired spreading consistency. Frost cooled cake.
Gluten-Free Flour Blend: To make Flour Blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Store in container with tight-fitting lid; stir before using.
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