I love making cakes. Especially gluten-free, refined sugar-free cakes that are beautiful and delicious.
Someday I will have a cake shop. It’s one of those desires that’s been deep in my heart for a long, long time. Today, I fit cake-making in when I can. And I’m grateful when I have time to do it. It feeds my soul.
This is a cake I made for 4th of July. I took it to a cookout and no one there was gluten-free. In fact, no one was even on a special diet.
It didn’t matter. They loved the cake.
Gluten-free is delicious.
The inspiration for the cake came from a book I fell in love with – The Whimsical Bakehouse. I’ve read it cover to cover at least three times. The cake recipe is Chocolate Teff Cake from my cookbook. And, the frosting is a variation of the Chocolate Date Frosting in The Spunky Coconut Cookbook.
First, I leveled the cake. I use a long, very sharp serrated knife. I keep the crumbs for cake balls, cake pops, and for a quick sweet fix. (Just being honest.)
Next, I filled the cake. Raspberries are one of my favorite fruits to use for cake fillings, especially in a chocolate cake.
Once the cake was filled, I added the second layer. Note that I put the bottom of the cake facing up. This helps keep the crumbs from poking through the icing. Some people crumb coat a cake. I usually skip this step.
The frosted cake. Simple and beautiful.
Instead of a fancy, precise border I opted for a crazy, cloud-like border for this cake. It was fun, quick, and simple.
Chocolate stars. I would have used carob but I was serving the cake to people who likely hadn’t eaten carob before. So, I used Hershey’s Sugar-Free Chocolate Chips. They’re not something I keep in my pantry but I cook for those I’m serving.
Gluten-free, refined sugar-free chocolate cake – I love the touch of whimsy!
What is your passion? Have you been fitting it into your life?