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Gluten Free Chocolate Cake with Fluffy Marshmallow Frosting by Elana's Pantry

By Jennifer Savor the Thyme |

Tis the season’ for Hannukah, Christmas and Kwanzaa and so it is the time for special gatherings and special desserts. Then again, everyone needs a year-round Chocolate Cake recipe and if you have gluten allergies, you need a tasty, moist and rich gluten-free chocolate cake recipe. Period.

Well, I have a just the recipe for you, from Elana Amsterdam of Elana’s Pantry and her cookbook ’The Gluten-Free Almond Flour Cookbook’….. 

Before I share the cake recipe, I had a chance to ask Elana a few questions:

Why did you begin down the gluten-free path? Both my son and I were diagnosed with celiac disease so out of necessity my cooking took on an entirely new dimension as we both went on a gluten-free diet. I was unwilling to cook two separate meals each night for my family so I needed to make gluten-free food that tasted like regular food. But I wondered if I be able to do this well enough to convince my husband to come home for dinner.   

Therefore, I threw myself into this culinary challenge and my husband, a tough critic, held nothing back. With much trial and many errors, I developed a gluten-free repertoire that tastes delicious.  While my cooking might not be complex, I appreciate that my food brings people together –those who eat regular food and those who can’t –to break bread in the warmth of my kitchen. I love to make food that is not only good for you, but actually tastes good.

Read the rest of the interview including the answer to ‘What are some basic steps that one can do to start moving towards a gluten-free diet? and a recipe for gluten-free Chocolate Chip Scones!

Chocolate Cake (Serves 8)
Sweetness: high

Chocolate Cake with fluffy Marshmallow Frosting (page 125) is a fabulous birthday treat for children and adults alike. To make a layer cake, simply double the recipe below and use two cake pans.
Ingredients:
2 cups blanched almond flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 cup agave nectar
2 large eggs
1 tablespoon vanilla extract

Directions:
1. Preheat the oven to 350ºF. Grease a 9-inch cake pan with grapeseed oil and dust with almond flour.

2. In a large bowl, combine the almond flour, cocoa powder, salt, and baking soda. In a medium bowl, combine the agave nectar, eggs, and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Scoop the batter into the prepared cake pan.

3. Bake for 35 to 40 minutes, until a tooth-pick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 1 hour, then serve.

Marshmallow Frosting (Makes 3 cups)
Sweetness: high

This marshmallow frosting recipe was inspired by one of my favorite cookbook authors, the late Elaine Gottschall. It works especially well with S’mores (page 120) and is divine frosted over Chocolate Cake (page 84) or sandwiched between Chewy Chocolate Cookies (page 102). Don’t fear if the mixture overcooks and the agave nectar turns dark amber—you will have a roasted marshmallow frosting, creating a slightly different, though equally tasty, treat.

Ingredients:
1/2 cup agave nectar
2 egg whites

Directions:
1. In a small saucepan over medium heat, bring the agave nectar to a boil, stirring frequently. Decrease the heat to low and simmer for 4 to 8 minutes, watching constantly and stirring occasionally, until the agave nectar darkens slightly from its original amber color.

2. In a large bowl, using a handheld mixer, whip the egg whites to stiff peaks. Drizzle the agave nectar slowly into the egg whites, whisking continuously until blended. Use to frost cakes or cupcakes, or as a filling between cookies.

Store in a glass Mason jar in the refrigerator for up to 24 hours.

The Gluten-Free Almond Flour Cookbook would make a thoughtful Holiday gift, regardless of whether one has food allergies or not! And guess what, a little birdie told me a secret (it involves cupcakes)! Also, if you have not spent time enjoying Elana’s Pantry, you should start now.

Reprinted with permission from The Gluten-Free Almond Flour Cookbook: Breakfasts, Entrées, and More. Copyright © 2009 by Elana Amsterdam, Celestial Arts, an imprint of the Crown Publishing Group, Berkeley, CA. Photo credit: Annabelle Breakey

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About Jennifer Savor the Thyme

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Jennifer Savor the Thyme

Jennifer Leal is a stay-at-home mom with two children, ages 5 and 7. Her blog Savor the Thyme, along with her recipes at Babble, focus on family-friendly healthy food and lifestyle.

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16 thoughts on “Gluten Free Chocolate Cake with Fluffy Marshmallow Frosting by Elana's Pantry

  1. Veronica says:

    Hi this recipe fpr the chocolate cake sounds delightful…but what if you have a nut allergy and CAN’T use Almond Flour? What else can be used?

    1. Jennifer Savor the Thyme says:

      Are there any suggestions on the internet? I will also toss the question out on twitter and see what I get for answers.

  2. Paige says:

    I’m a fan of Bob’s Redmill Brown Rice flour as a sub. I havne’t tried it with this cake mix but I’ve found it works great in other stuff I’ve baked. Although it makes things a bit more dense and a little crubly…but it’s cake so who cares!

  3. andrea says:

    perhaps you can use coconut flour, texture is similar to the almond flour…and delish!

  4. Erin says:

    I love this cookbook :-) Can you substitue honey for the agave to make it SCD legal?

  5. Christine says:

    Try coconut flour instead. Contrary to some rumors, coconut IS NOT A TREE NUT, not even in the same family, therefore shouldn’t cause allergic reactions UNLESS you KNOW you’re specifically allergic to coconut.

  6. ali says:

    Honey can be used in place of agave! I use it all the time. Coconut flour is not a good replacement for almond flour though. They use different water amounts and are not the same consistency! Elana has answers to many of these questions on her site, so you might want to look there! elanaspantry.com She has amazing recipes!!

  7. David A. says:

    I use Kinnikinnick’s All Purpose Celiac Flour and it works great with my cakes!

  8. Linda D. says:

    I am so new to all of this just found out I am gluten intollerant always was sick! So I am so hungry for something yummy and this sounds wonderful! Of course I have to have all the staples I only have a few none of the flours. I do have a store I can get them. Thanx, I will look for your book!

  9. marla {family fresh cooking} says:

    That cake looks awesome! Elana has amazing recipes.

  10. vera kalva says:

    where can i find more of these recipe’s?

    1. Jennifer Savor the Thyme says:

      The article links to sources you can get more at: the blog and cookbook

  11. Honey says:

    OMG, this cake looks phenomenal! i’m so making it, I love that it is so simple and not too much fat. YUM!

  12. Stacy says:

    Gluten Free Chocolate Cake with Fluffy Marshmallow Frosting looks really good! I’m sure that it would taste delicious too. I’m going to try making it this weekend. I recommend Vegan Triple Layer Chocolate Cream Cake to everyone who have tried the Gluten Free Chocolate with Fluffy Marshmallow Frosting to try it out!!

    http://www.fourgreensteps.com/community/recipes/desserts-a-goodies-/vegan-triple-layer-chocolate-cream-cake

  13. [...] Gluten-Free Chocolate Cake with Marshmallow Frosting by Elana’s Pantry [...]

  14. Joelle says:

    Has anyone done this frosting with any luck looking like the picture? I have failed twice. Mine is not that thick and fluffy….do I need to let the agave cook longer? I worry about it getting burned. =/

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