Gluten-free Chocolate Cake w/ Chocolate Frosting
Warning: This cake is so good you will succumb to its tastiness and eat an entire row in one sitting!
Gluten-Free Chocolate Cake with Chocolate Frosting
- 1 box King Arthur Flour Gluten-Free Chocolate Cake dry mix
- 2/3 cup vegetable oil
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 1/3 cups water
1. Preheat oven to 350 degrees F. Lightly grease 2 8” or 9” round layer pans or 1 9” x 13” pan, or 24 cupcake papers in muffin pans. (I used 1 9” x 13” pan)
2. Using a mixer, beat the oil, vanilla, and 1 egg into the gluten-free dry mix. Add the remaining eggs 1 at a time, mixing well after each addition.
3. Add the water, and scrape the sides and bottom of the bowl ensuring the mixture is thoroughly combined and smooth.
4. Pour the batter into the prepared pan(s), and put the pans into the oven.
5. Bake until toothpick or cake tester inserted in center comes out clean, and the top springs back when lightly pressed. Follow instructions on back of box for different baking times based on what pans you use. I had to add on 20 minutes baking time (!) because I live at 5,500 ft.
6. Remove the cake from the oven and let cool completely in the pan for 20+ minutes, then frost if desired with the following recipe.
- 1 box Cherrybrook Kitchen Chocolate Frosting Mix (peanut-free, dairy-free, egg-free, nut-free, and of course, gluten-free)
- 2 sticks softened butter or margarine (don’t use tub margarine)
- 2 tbsp rice milk, soy milk, or regular milk
- In a mixer, thoroughly blend the butter, milk, and frosting mix at medium speed for 2 minutes, occasionally scraping the sides of the bowl.
- Frost the cake or eat it right off the spoon like I did!
Gluten-free Southwestern Chicken Bake (Recipe)
This dish is one of my boyfriend’s favorites, so I made it for him last night! This time I added a layer of crushed tortilla chips and cheese on top, which added an tasty layer of crunchiness.
*Adapted from SouthernFood.About.com
- 2 cups cooked white rice
- 1 1/2 cups chopped/ diced cooked chicken
- 1 can (15 ounces) black beans, drained, rinsed
- 1 can (11 to 15 ounces) Mexican-style corn, drained
- 1 can (14.5 ounces) diced tomatoes, slightly drained
- 1 teaspoon dried cilantro leaves or 1 tablespoon fresh chopped cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried leaf oregano
- 1 tablespoon chili powder
- 1/4 to 1/2 teaspoon ground red or chipotle pepper, to taste
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose gluten-free flour (I use Bob’s Red Mill) OR all-purpose unbleached flour
- 1 cup milk (I use organic 2%)
- 1/2 cup chicken broth
- 1/4 teaspoon coarsely ground black pepper
- 1/2 teaspoon salt
- 1/2 to 1 cup crushed tortilla chips (I use the organic ones from Costco)
- 1/2 to 1 cup Cheddar or Monterey Jack cheese
1. Preheat oven to 350 degrees, and ensure rack is in middle of oven.
2. Spray a 2-quart glass casserole dish with nonstick cooking spray and set aside.
3. In a large bowl, thoroughly mix rice, chicken, beans, corn, tomatoes, cilantro, cumin, garlic powder, oregano, chili powder, and hot pepper.
4. In a small pan, melt butter over medium-low heat. Stir in flour until mixed and bubbly. Gradually stir in milk, chicken broth, salt and pepper. Cook, stirring constantly, until thickened and bubbly.
5. Stir the flour butter mixture into the chicken rice mixture. Taste and adjust seasoning, adding more salt, pepper, and other seasoning as desired (I add more of everything except salt!).
6. Pour mixture into casserole dish, sprinkle top with layer of crushed tortilla chips, then top chips with cheese.
7. Put in oven, and bake for 25 to 30 minutes, or until bubbly.
7. Serve with tortilla chips, sour cream, fresh tomatoes, and/or chopped green onions if you’d like.
Udi’s Gluten-Free Chocolate Chia Muffin-Tops
If you’re craving a delicious gluten-free snack, then I highly recommend Udi’s gluten-free Chocolate Chia Muffin-Tops! These tasty gluten-free snacks are moist, crunchy due to the chia seeds and chocolatey because of the chocolate chips. They rock! They’re also soy-free, dairy-free, nut-free, and are only 150 calories with 6g fiber per muffin top. Go get yourself a package of these yummy gluten-free treats today!
Think Thin Gluten-Free White Chocolate Nut Bar
One of my favorite snacks (especially pre-exercise) are Think Thin gluten-free nut bars. They come in a variety of flavors including White Chocolate Dipped Mixed Nuts. They are low sugar, have a good amount of protein (usually 10g per bar), and some fiber. The White Chocolate flavor is part of their Crunch line, so it’s crunchy (of course), sweet and moist. The white chocolate is the perfect complement to the nuts, and is very satisfying as a snack. I usually eat mine with a piece of fruit as a mid-afternoon snack.
They also make a line of High Protein gluten-free bars which I love, especially the Creamy Peanut Butter flavor (20 g of protein, 0 g sugar). So, if you’re looking for a tasty gluten-free bar, try a Think Thin gluten-free bar asap!