It's time for the 6th installment of Cooking with C.C. Back sometime in October, Damaris and I made a Gluten Free Vanilla Chocolate Chip Cake. Our friend Katie who usually bakes with us was having a rough time, so we wanted to take her a treat that we knew she could eat. We also shared it with my sister, brother-in-law, and niece and of course my mom and dad joined Russ, Damaris, & I in suffering by having to eat this cake. It was quite a burden to have to take on, but we were up to the challenge! :)
So let's gather all our ingredients and get started.
In a bowl, mix 2 1/2 cups gluten free flour,
1 1/8 teaspoon xanthan gum,
1/2 teaspoon baking powder,
1/2 teaspoon baking soda,
and 1 teaspoon salt.
In a separate bowl, beat together 2 sticks of unsalted butter (soften it - we just stuck it in the microwave for a few seconds),
1 1/2 cups granulated sugar,
2 large eggs (1 at a time),
3 large egg yolks (1 at a time),
and 2 teaspoons pure vanilla extract.
This next part is a little tricky. Let me show you 2 photos and then I'll explain the process.
First, set aside about 1/4 cup of the dry ingredients. Then you're going to beat together the dry ingredients and 1 cup of low fat sour cream BUT you need to do this by alternating between the dry ingredients and the sour cream AND you should start and finish with the dry ingredients.
Remember the 1/4 cup of the dry ingredients you set aside? Mix about 6 ounces of chocolate chips (we used dark chocolate) into the dry ingredients. Then mix that mixture into the batter mixture. If any of this part or the previous part doesn't make sense, comment and I'll try to spell it out clearer.
Preheat oven to 350*.
Prepare your baking pan (I used a 9X13 I think, but you can definitely do various configurations, see the original recipe that I'll link to below) by spraying with cooking spray.
Action shot! Pour the batter into the baking pan.
Doesn't it look yummy? I so wanted to eat some but that's a no no since it has raw eggs in it.
Spread the batter out so it's even all over.
Set timer for 35 minutes and put cake into oven.
Baking, baking, baking (and we were washing dishes, but no pictures of that boring activity).
Check cake when timer goes off. If toothpick inserted into the center of each cake comes out with a few moist crumbs attached, then it's done. If not, bake for 5 more minutes and check again.
We cheated on icing the cake and decorating it. We went with a premade icing and a bag of white chocolate candy corn M&M's.
We were in a rush to ice the cake because we wanted to take some to Katie, so I cut a couple big pieces out of the cake and put them on a plate to cool and then iced them. That's what they are kind of crumbly on the edges.
I then decorated them with the M&M's.
Here's the rest of the cake iced and decorated after it had a better chance to cool.
Here's a side view of the cake. Looks yummy, right?
We all enjoyed this cake. It was fairly moist and the flavor was perfect, in my opinion. This recipe could be modified with different flavors of chips (butterscotch, milk chocolate, etc.) and different ways of decorating it.
This recipe came from the Gluten Free On a Shoestring. Check out her blog which is full of tons of great recipes on a budget. We did make a few edits to the recipe so if you want the original, you'll want to visit her website to get it.
Hope you've enjoyed this episode of Cooking with C.C. Let me know if you try this cake and if you make any modifications. You just may inspire me! And I definitely want to hear what your experience is. I'll be back soon with another recipe. Enjoy!