Blackout cake, also called Brooklyn Blackout cake consists of chocolate cake topped, filled with chocolate pudding and topped with chocolate cake crumbs. My take on the cake is a little bit different in that this gluten free chocolate blackout cake is not topped with cake crumbs. Crumbs are only placed on the sides and the cake is topped a little chocolate ganache. Instead of vanilla pudding, this cake is filled with chocolate pastry cream. It’s divine, and perfect for Valentine’s Day with plenty of leftovers to consume or freeze.
Beautiful, rich, and moist layers of chocolate-coffee sponge cake basted with cherry liqueur or cherry syrup, and frosted and layered with buttercream or vanilla/cherry whipped cream with more cherries between the layers. Chocolate confetti for garnish is optional.
Besides learning how to make this delicious cake, you also will learn what ingredients to use to avoid red-colored chocolate cakes (or which to use make them red). Then, cover it with this Chocolate Mirror Glaze. Don’t miss the section of converting vanilla cakes to chocolate, too. This is an excellent cake make in advance. When filled and frosted, it only gets better. Refrigerate up to 2-1/2 full days prior to serving in perfect condition and still store leftovers.
Besides learning how to make this delicious and moist gluten free chocolate sponge cake, you also learn how to convert vanilla cakes to chocolate. It’s all very easy to do. Layer it with a number of fillings like chocolate ganache, chocolate, vanilla, or even cherry liqueur whipped cream. Chocolate pastry cream is another choice along with cherry or strawberry pie filling. Make one simple change and you can make a Black Forest Cake! (Recipe coming soon.)
Want to increase protein and reduce carbs in your pancakes? Do you enjoy blintz but want an easier version? Making these gluten free cottage cheese pancakes is a great way to achieve both. You can use fat-free to full-fat cottage cheese, omit oil completely, and omit sweeteners. You can top them with your favorite gluten free pancake syrup or pureed fruit.
Rather than go through the time and effort of making a layer cake, this gluten free red velvet snack cake bakes in just 35 minutes. You can either serve this cake with or without frosting. It makes the perfect snack without frosting and a decadent dessert with. Enjoy! Continue reading “Gluten Free Red Velvet Snack Cake”
My gluten-eating neighbors not only raved about this cake but asked for the recipe. You know it’s good when this occurs! You can easily double this and make a larger cake in an angel food cake pan like the other Gluten Free Chiffon Cake Recipes. (Be sure to follow their cooling instructions.) Angel food cake pans create a fluffier cake. However, if you prefer a layer cake or don’t have an angel food cake pan, an 8-inch spring-form pan or two round cake pans work too. Top and layer with strawberry whipped cream or Ermine Frosting for dairy-free and egg-free. Continue reading “Gluten Free Strawberry Cake Recipe (All Natural)”
After eating naturally gluten free food for one week while on vacation, followed by a week of being sick in bed, I was in the mood for something really spectacular! This pressure cooker version of gluten free beef bourguignon fit the bill for myself as well as my husband. This recipe was literally the best beef dish I have ever made. it was incredible-tasting and easy to make. I was making noises while eating it, “Mmmm!” My husband kept saying how really good it was. I would gladly pay up to $32 for this dish in a fine restaurant. Continue reading “Gluten Free Beef Bourguignon in a Pressure Cooker (Tomato Free)”
If you’ve never tasted kung pao chicken, you’re in for a really neat experience. Kung pao is not gluten free because it contains Chinese black vinegar and Chinese wine, which both contain gluten. However, these simple substitutes make a delicious version. Just as in the traditional version, this gluten free kung pao chicken contains Szechuan peppercorns. These magical peppercorns counteract the heat of the hot and spicy red peppers. It turns out that Szechuan peppercorns are not a pepper at all though. They cool the mouth so that you can tolerate the heat of the peppers. It’s something you just have to try at least once in your life. Some people get hooked! We are! You can make this version sweet, savory, spicy, or mild. Continue reading “Gluten Free Kung Pao Chicken”
Croquembouche (pronounced crow-em-boosh) is a French dessert consisting of profiteroles (small cream puffs) made up of pate a choux (pronounced “pat a shoe”) dough. The cream puffs are mounted onto a cone (either purchased or handmade) using caramel. Croquembouche translates to “crack in the mouth” because the caramel that is used to attach the cream puffs together cracks when you bite into them. Continue reading “Gluten Free Croquembouche”