GLUTEN FREE DAIRY FREE COFFEE CAKE RECIPES

GLUTEN-FREE HOT CHOCOLATE MIX - DAIRY-FREE HOT CHOCOLATE ...

Gluten-Free Hot Chocolate Mix - Dairy-Free Hot Chocolate ... image

This simple gluten-free hot cocoa mix with a dairy-free option will be a new staple in your house. You are going to love this gluten free hot chocolate!

Provided by Chrystal Carver

Total Time 5 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 3

Number Of Ingredients 5

Ingredients

2 cups granulated sugar
1 cup unsweetened cocoa
1/2 cup non-fat dry milk powder (omit for dairy free version or use dried coconut milk powder)
1 teaspoon salt
Optional: 2 teaspoons vanilla bean powder (or add vanilla to the hot liquid)

Steps:

Whisk all ingredients in a medium mixing bowl. Store in airtight container or glass jar in the cupboard.
When you're ready to make your hot cocoa. Add 3 heaping teaspoons to 8-10 ounces of hot water or hot milk for a creamier version.
If you are making the dairy free version add cocoa mix to 8 ounces of plain hot water, or dairy-free milk.

Nutrition Facts : Calories 203 calories, CarbohydrateContent 47 grams carbohydrates, CholesterolContent 1 milligrams cholesterol, FatContent 1 grams fat, FiberContent 2 grams fiber, ProteinContent 3 grams protein, SaturatedFatContent 0 grams saturated fat, ServingSize 3 teaspoons, SodiumContent 231 grams sodium, SugarContent 42 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 0 grams unsaturated fat

EASY GLUTEN-FREE CHOCOLATE CAKE

Easy Gluten-Free Chocolate Cake image

This easy gluten-free chocolate cake is super simple, and has the perfect texture.

Provided by Chrystal

Total Time 1 hours 3 minutes

Prep Time 15 minutes

Cook Time 38 minutes

Yield 1

Number Of Ingredients 16

Ingredients

1 1/2 cups (320g) granulated sugar
2 cups (285g) all purpose gluten-free flour blend (see note about flour blends below)
3/4 cup (65g) unsweetened cocoa powder
1 1/2 teaspoons (6g) gluten-free baking powder
1 1/2 teaspoons (8g) baking soda
1 teaspoon salt (6g)
2 large eggs (110g), room temperature
1 cup milk (260g) (or dairy-free milk)
1/2 cup (110g) vegetable oil (or oil of choice)
1 1/2 teaspoons (4g) gluten-free vanilla extract
3/4 cup (150g) boiling water (for activating the cocoa)
1/2 cup (115g) butter (or dairy-free butter)
1 1/2 teaspoons (4g) gluten-free vanilla extract
1/2 cup (50g) unsweetened cocoa powder
4 1/2 cups (450g) powdered sugar
1/4 cup (40-60g) milk (or dairy-free milk)

Steps:

Preheat oven to 350°F (180°C). Position rack in center of oven. Grease two 8-inch round cake pans; set aside.
In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt until there are no visible clumps.
Add eggs, milk, oil, and vanilla. Beat with a mixer on medium speed for two minutes.
Stir in boiling water.
Spoon batter evenly into cake pans. Bake for 35 to 38 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack.
For the frosting: In a medium mixing bowl, beat butter and vanilla until smooth and creamy. Add cocoa powder and beat until combined. Gradually add powdered sugar, one cup at a time. Slowly beat in milk. Beat in additional milk if needed, to obtain desired consistency.
Frost cakes.
Store in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.

Nutrition Facts : Calories 407 calories, CarbohydrateContent 66 grams carbohydrates, CholesterolContent 40 milligrams cholesterol, FatContent 14 grams fat, FiberContent 2 grams fiber, ProteinContent 4 grams protein, SaturatedFatContent 5 grams saturated fat, ServingSize 1 slice, SodiumContent 347 grams sodium, SugarContent 49 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 8 grams unsaturated fat

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