Glutenfreeda.com: Recipe Index

Click here to Sign Up for Our FREE Weekly Newsletter!

Home Page
This Month's Recipes
Weekly Gluten-Free Featured Recipe
Gluten-Free Monthly Menus
Top 5 Gluten-Free Recipes
Weekly Newsletter Signup
Online Gluten-Free Cooking Class
Glutenfreeda's Favorites
Gluten-Free Product Testing
My Account
My Recipe Box
Celiac News

Glutenfreeda's Blog

Glutenfreeda on Twitter

Glutenfreeda on Facebook

RSS

Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

Save

Devils Food Cake with White Frosting

Cummulative Rating
N/A
Servings
Makes one 10" one layer cake
Difficulty
Medium

Ingredients

For cake:
2-1/2 cups gf flour*
1 teaspoon baking soda
1/2 teaspoon salt
4 Tablespoons unsalted butter
1/4 cup canola oil
1 cup gf brown sugar
1-1/2 cups white sugar
3-1/2 oz. gf semi-sweetened chocolate
3 large eggs
1/2 cup creme fraiche or gf sour cream
2 teaspoons vanilla
1/2 cup boiling water

For frosting:
3 large egg whites
1 cup sugar
1/3 cup light corn syrup
Pinch of salt

Directions

For cake:
Set a rack in the middle of the oven and preheat to 350 degrees F. Butter a 10" springform pan and cover the bottom with parchment paper.
Chop the chocolate and place in the top of a double boiler over simmering water. Melt chocolate and set aside to cool. Add the flour, baking soda and salt to a medium bowl, blend well and set aside. Add the butter and oil to the bowl of an electric mixer at medium speed and beat until soft. Add sugars and beat for 5 minutes. Add cooled chocolate, beat the mix and then add eggs one at a time while mixer is beating. Beat in half of the creme fraiche or sour cream and then half of the flour mixture. Repeat for remaining creme fraiche and flour. Add vanilla and boiling water, stirring until blended. Pour batter into prepared pan and bake for 45 minutes or until firm and an inserted toothpick comes out clean. Cool in pan for 5 minutes then remove to a rack to cool completely.

For frosting:
Combine all ingredients in the bowl of an electric mixer and with a whisk attachment, whisk until ingredients are blended. Place the bowl over a pan of simmering water and whisk by hand until the sugar has dissolved and the mixture is hot. Transfer bowl back to the mixer and whisk at medium speed until the frosting is thick and cool.

Frost the sides and top of cooled cake and serve.

Tips

We used the Gluten Free Pantry’s Country French Bread Mix as a straight substitution for flour.

Recommended Tools

Gluten Free Pantry French Bread and Pizza Mix