Cake:
Preheat the oven to 325 degrees. Cut out two 8-inch circles of parchment paper. Lightly oil two 8-inch pans. Sift 3 tablespoons of Bob’s Red Mill Gluten Free All Purpose Baking Flour. Use it to lightly dust the pans. Tap out the excess. Place a circle of parchment paper inside each pan. Set aside.
3 1/3 cups Bob’s Red Mill Gluten-Free All Purpose Baking Flour
2 cups organic pure cane sugar
1 ½ cups unsweetened cocoa powder
2 tsp. baking soda
1 ½ tsp. Bob’s Red Mill Xanthan Gum
2 tsp. salt
2 cups water
1 cup vegetable oil
2 tsp. rice vinegar
2 tsp. Frontier‘s Fair Trade Vanilla Flavor, alcohol-free
In a mixing bowl, sift all the dry ingredients together. Make a well in the center. In a separate bowl, combine the liquid ingredients. All at once, pour the liquids into the dry. Mix only until all the ingredients are combined. Quickly pour the batter into the 2 cake pans. Immediately place in the oven on the center rack and bake for 35 minutes, or until the center springs back when lightly touched. Remove the cakes from the oven and let them cool completely.
Frosting:
¼ cup salted butter, room temperature
6 Tbsp milk + a little more if needed
1 lb. powdered sugar, sifted
2/3 cup unsweetened cocoa powder, sifted
1/2 tsp. Frontier Fair Trade Vanilla Flavor, alcohol-free
Using a hand mixer on low speed, combine the butter and ¼ cup of milk. Increase the speed to medium, and, slowly add the powdered sugar and cocoa. Mix in the vanilla. If the frosting is too stiff, add the remaining milk 1 tablespoon at a time until, the desired consistency is achieved.
Topping:
6 Tbsp Cascadian Farm Organic Raspberry Fruit Spread
6 oz. fresh raspberries
Assembling:
Run a knife around the edge of each cake to loosen them from the pans. Turn one of the cakes out on your cake platter. Remove the parchment paper and flip the cake over, so that the flat side is down. If you are making a double layer cake, and, if the top of the cake is not flat, trim it with a serrated knife. Put 1 ½ cups of the frosting in a separate bowl. If the frosting is too stiff, add more milk, a few drops at a time, so that it can easily be spread. Put about 3/4 cup of frosting on the top and evenly spread it to about 1 inch from the edge. Turn out the second cake on a separate plate. Remove the parchment paper and flip the cake over, carefully centering the flat side on top of the bottom layer. Frost the sides and top with a thin coat of frosting to seal in the crumbs. Refrigerate for 20 minutes. Put a second layer of frosting on. If you are adept with a cake decorator, pipe a simple design as a border around the top and bottom of the cake. Just before serving, spread the raspberry jam over the top. Sprinkle the top or around the base of the cake with the fresh berries.
Yields 1 – 8 inch double layer chocolate cake, or 2 dozen cupcakes.
Halve the recipe to make a single layer cake.
There are quite a few people who have dairy sensitivities along with gluten intolerance. In the frosting, they can substitute Earth Balance Original Buttery Spread for the butter, and soy, rice or almond milk for the dairy milk.
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