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!
Pineapple Blueberry Smoothie (gluten-free recipe)
I whipped up a gluten-free pineapple blueberry smoothie after my pre-work run this morning. I definitely used too much vanilla protein powder making a bit sweeter than I like. The pineapples are sweet enough as it is, I definitely should have known better! Next time I’ll add a little peanut butter (my fav)!
So, here’s what you need to make this (note: all measurements are approximate):
- 1/2 cup organic frozen blueberries
- 1/2 to 3/4 cup coarsely chopped pineapple (I buy the big package from Costco)
- 1/4 scoop (or more depending on your love of sweet) vanilla protein powder
- 3/4 to 1 cup coconut milk (I love So Delicious Dairy Free Vanilla!)
1. Simply put all ingredients in your blender, and mix until thoroughly combined.
2. Serve in a glass and enjoy immediately!
Simple Gluten-free Organic Kale Salad (recipe)
I recently discovered Harvest Sensations Organic Kale Salad at my local grocery store. It’s made of organic kale, organic shredded carrots, and organic shredded red cabbage. It comes in a bag that lasts me an entire week of salads and wrap fixings, and costs $4.99.
Why kale? In an attempt to eat healthier, I decided a few months ago to start with organic salads and was eating primarily organic dark leafy green mixes. Then a few weeks ago, I noticed the bag of organic kale salad and decided it was time to step-up to something even healthier!
Plus most nutritionists consider kale to be the most nutritious vegetable, rich in vitamin C, lutein, vitamin K, beta-carotene, and even calcium. Also, kale has sulforaphane, which is a chemical containing anti-cancer properties. Sold!
To make the above simple organic gluten-free kale salad, you’ll need:
- 1 to 2 cups Harvest Sensations Organic Kale Salad
- 1 to 3 tablespoons shredded cheese
- 1 to 3 tablespoons Annie’s Organic Cowgirl Ranch dressing (gluten-free, vegetarian)
- 5-7 organic tortilla chips (crushed, optional)
Simply mix all ingredients together and enjoy! I add in a few crushed tortilla chips for crunchiness (I like the organic ones from Costco).
Pancakes with Cranberry & Ginger Chutney (gluten-free)
Happy Saturday everyone! I love making big breakfasts on the weekends. I’ve been craving pancakes recently so I made some gluten-free pancakes courtesy of the super tasty gluten-free Bisquick mix. I added in some gluten-free oats, and topped with some locally made cranberry and ginger chutney for a little tangy topping.
To make the pancakes all you need is:
- 1 cup gluten-free Bisquick pancake mix
- 1 cup milk (I use 2%)
- 2 tablespoons vegetable oil (I use canola)
- 1 egg
- 1/4 cup gluten-free oats (i.e. Bob’s Red Mill) (optional)
- 2 tablespoons of your favorite pancake topping i.e. That Sweet Zing cranberry & ginger chutney
1. Whisk all ingredients until thoroughly combined.
2. Heat up a medium to large frying pan to medium-high heat, then add a small amount of nonstick cooking spray or butter to coat the bottom of the pan.
3. Ladle ~1/2 cup of the batter onto the coated frying pan, and cook until edges are dry, then flip and cook the other side of the pancake until golden.
4. Serve immediately with your favorite pancake topping such as That Sweet Zing cranberry and ginger chutney.
The chutney is very tangy, has only a few ingredients, and is gluten-free, vegan, soy-free, dairy-free, and nut-free plus it’s locally made here in Boulder. I added a little bit of creamy peanut butter too!
What’s your favorite pancake topping?