Last weekend we celebrated my husband’s birthday with one very moist and perfectly sweet mocha almond cake. I have made many gluten-free birthday cakes in the past, but this was my first attempt at a gluten-free and vegan cake. Delectable!!
Thanks again to Chloe Coscarelli and her cookbook, “Chloe’s Kitchen”, for this Mocha Almond Fudge Cake recipe. I got Chef Chloe’s book for Christmas and I honestly can’t stop making her dishes.
(Steven and Chris have the recipe posted here – http://www.cbc.ca/stevenandchris/2012/09/chef-chloe-coscarellis-mocha-almond-fudge-cake.html).
My two daughters helped me whip this cake up in what seemed like minutes. We made this cake gluten-free and decided against the chocolate fudge sauce. The girls thought it was sweet enough.
For a gluten-free mocha almond “no fudge” cake, substitute the flour in the recipe with a gluten-free, all-purpose flour blend. I have had great success with blends that I make on my own. This is the blend that I used for this cake recipe.
Mary’s Gluten-Free All-Purpose Flour Blend – taken from Living Without Magazine
- 2 cups brown rice flour
- 2 cups white rice flour
- 1 1/2 cups potato starch (not potato flour)
- 2/3 cup tapioca starch/flour
This recipe makes 6 cups of flour. You will need 3 cups for the cake. Store the remainder of the blend in an airtight container in your fridge where it will wait patiently for your next baking adventure.
* Be sure to add 1 1/2 teaspoons of xanthan gum to your measured 3 cups of gluten-free flour. It keeps the cake from crumbling!
After the cake was baked, I let my two very eager daughters handle the decorating. They used slivered almonds and Enjoy Life’s dairy-free chocolate chips to create flowers. Chocolate chips were also used to create a heart in the center of the cake. Let’s Do….Sprinkelz in pale yellow and pink were added as the final touch.
Happy Birthday, Daniel!! Just a few candles are missing 😉