I got this craving to make a chocolate cake which would resemble the ones I had when I was a child, I haven´t had anything which resembles them even slightly after I went gluten-free, yes, such sadness. Before I found quinoa flour I just didn´t eat any kind of baked goods since the taste was not to my liking.
Those chocolate cakes I had in my childhood were basic chocolate sheet cakes with a chocolate frosting, very popular were I come from. They differ a lot from the chocolate sheet cake I made the last time, these are fluffier and not so heavy to eat. I would prefer these and I was so happy to be able to eat something like this for the first time in years.
Once again I used the superfine sugar and I mixed the margarine with the sugar, the end result was a very fluffy cake, so I am inclined to believe now that it might be the secret to fluffy gluten-free baked goods.
Another Gluten-Free Chocolate Cake
-4tsp no-egg mixed with 4 tbls water
-1 1/2 dl soy milk
-5 dl quinoa flour
-1 tsp vanilla
-1/2 dl dark cocoa
-1 1/2 tsp baking powder
Preheat your oven to 225 Celcius.
Start by mixing your margarine with your sugar for at least a couple of minutes, then mix together your dry ingredients and add them to the sugar/margarine mix, then add your wet ingredients. If it seems like a dry lump add a bit of milk, it should resemble a smooth very thick paste. Then pour the batter into a cake sheet pan and bake it for 15-20 min.
After it has cooled down frost it.
-100g melted margarine
-4 tbls confectioner´s sugar, add more if you want your frosting to be sweeter.
-2 tsp vanilla
-2 tbls dark cocoa
-1/2 dl strong coffee
Melt the margarine and add everything else, cook for two minutes and then pour it on top of your chocolate cake.
Popularity: 2% [?]