If you are anything like me, vanilla pound cake with chocolate frosting and a magazine to browse is about the best way in the world to get a minute of sanity during a stressful day. I don’t know what it is about chocolate frosting that puts me in a happy place and lets me forget about all the craziness around me.

Well, pastry chef Gwen from Gwen’s Custom Cakes made me a cake for MTM’s launch, and we celebrated with coffee, tea & chocolate frosting at its best! And it was gluten and sugar free.

The recipe is below, but be warned, it’s quite delicious. You might not want to share!  I almost ate the whole thing by myself! Sorry Mom!

Hope you enjoy! Happy diet fail!!!!

X

Sarah

Gluten-free Yellow Cake

Ingredients:

1/3 Cup Oil
¾ Cup Organic Coconut Sugar
2 Eggs (organic)
¼ Cup Organic Milk or Almond Milk
1 ¼ Cups All-Natural Cornstarch
2 Tsp aluminum-free baking powder
¼ Tsp Gluten-Free Baking Soda
¼ Tsp Salt
1 Tsp Gluten-Free Vanilla Extract
1 ¾ Tsp Xanthan Gum

Directions:

Preheat the oven to 350 F. Lightly grease an 8-inch round pan with gluten-free cooking spray.
Pour the coconut sugar into a high-powered blender or coffee grinder and blend the coconut sugar by pulsing until powdered. In a medium bowl, using an electric mixer, mix the oil and coconut sugar. Add the eggs, mix until light and thick (about 2 minutes). Slowly add the other ingredients and beat well. The batter will thicken a little. Pour into the prepared baking pan and bake for 30-40 minutes or until a toothpick inserted into the middle comes out clean. Let the cake cool in the pan for about 10 minutes and then invert onto a cooling rack. Ensure the cake is completely cool before icing.

Dark Chocolate Frosting

Ingredients:

½ Cup Butter, softened
3.5 Ounces Dark Chocolate Chips
3 Tablespoons Organic Coconut Sugar, measured and then powdered in a coffee grinder
1 Tsp Gluten-Free Vanilla Extract
1 Tsp Salt

Directions:

Melt the chocolate in a double boiler over low heat, stirring constantly. Remove from heat and let cool completely (do not refrigerate). After the chocolate has cooled, whip together the butter and powdered coconut sugar until creamy. Add the chocolate slowly while whipping. Add the vanilla and salt and whip a bit more. You are now ready to frost your cake!

Photo credit Cornelia Zaiss & Emily Hillman
Make up by Christine Wheaton Femme Akoi