Gluten-Free, Corn-Free Chocolate Fudge Birthday Cake

November 22, 2009 · Filed Under Recipes 

  

Birthday 001

For birthdays, my children and I enjoy decorating cakes. We add real (non-toxic) flowers and various toys to dress the cakes up. A theme is selected, then we buy our decorations and pick up flowers from the market. Once we are home, the cake is prepared, cooled, iced, and then the fun begins. Inspired, my children proceed with their creation. My family and guests really enjoy the chocolate fudge flavor of this cake combined with the melt in your mouth creamy icing. Enjoy!

 

To begin, preheat the oven to 350 degrees Fahrenheit. To make one chocolate fudge cake, take out 1 large bowl and 1 medium size bowl. You will need to double or triple the recipe for additional layers. Any left over mix can be poured into muffin tins to make cupcakes.

Large Bowl

Maddie's BDay 003

1/2 cup of brown rice flour

1/2 cup of Teff flour

1 cup of potato starch

1/4 cup of tapioca starch

1 tsp corn-free guar or xanthan gum (xanthan might have corn in it)

1 tsp gluten-free, corn-free baking powder

1 and 1/2 tsp of baking soda

3/4 tsp sea salt

1 cup of unsweetened cocoa powder

2 cups of packed brown Demerara sugar

1/4 cup white sugar

1/2 cup of gluten-free chocolate chips (optional)

Mix all dry ingredients together

Medium Bowl

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Measure 3/4 cup of butter, then melt it

3 large eggs

50 g plain yogurt

Inner seeds from 1 vanilla bean (optional)

Mix wet ingredients together, then add to dry ingredients and mix well. Then put mix into oiled cake pan with enough room for it to rise without pouring over the side.

  

  

Chocolate Cream Icing

500 ml whipping cream

3/4 cup cocoa

1 cup white sugar

With a blender, whip cream until peaks form. Then add sugar, blend, and then add cocoa. Blend until mixed, then spread on cooled cake (You can leave out the cocoa, add vanilla bean seeds and some food color to match your theme). Decorate with non-toxic flowers, and anything else that you and your children enjoy.

Note: I use popsicle sticks along the side of the toy to stabilize it and remove them along with the toy, saran wrap, and all flowers just prior to serving the cake. I wrap saran wrap around the bottom of the toy to prevent contact with the icing or cake. The icing hides the popsicle sticks from view. Ensure the flowers you use are non-toxic (you can check with your local poison control center) and be careful, some toys and the saran wrap can be choking hazards. Have fun!

The one my children enjoyed the most was the dolphin waterfall and slide one (see above). It had a functional waterfall which the kids loved.

 

 

 

 

Comments

2 Responses to “Gluten-Free, Corn-Free Chocolate Fudge Birthday Cake”

  1. Ashly on June 29th, 2011 8:51 am

    I am not sure of the directions.

    Do I blend the large bowl to the medium bowl?

  2. Shelly on August 9th, 2011 10:12 pm

    Ashly,

    Yes, initially, you mix the dry and wet ingredients separately in different bowls, then mix the the two bowls together:)

    Shelly

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