Gluten Free Raspberry Chocolate Cake - James Poeartistry Productions

James Poeartistry Productions

So you want a scrumptious gluten free dessert? Please bear with me as I add a few more adjectives to describe this cake recipe you and your family will enjoy! It is chocolaty, creamy, and moist. Now you can’t wait for the recipe, right?

The audience says: You had me at “chocolaty.”

Well, here is the Recipe

Gluten Free Raspberry Chocolate Cake

Frosting: 2 cups Heavy whipping cream
1 cup milk chocolate chips

1) Heat heavy whipping cream in a small sauce pan until it gently simmers.
2) Place chocolate chips in a medium bowl (stainless steel if possible) Pour hot cream over chocolate chips and allow to sit for 5 mins.
3) Whisk to combine until it is glossy and smooth. Cover with plastic wrap and refrigerate until completely chilled. 2 – 3 hours
4) When chilled, use an electric mixer to whip the mixture to soft peaks for about 5 min.

Cake: 2 cups Amaranth cooked (1 cup dry) & 3 cups water
1/3 cup chocolate Almond milk
4 eggs
1 teaspoon vanilla
3/4 cup butter, melted and cooled (1 1/2 sticks)
1 1/2 cup sugar
1 cup unsweetened cocoa power
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 Pint Fresh Raspberries

1) Preheat oven to 350 degrees fahrenheit. Lightly grease two 8 -inch round cake pans. Line the bottom of the pans with parchment paper.
2) In a blender combine the milk, eggs, and vanilla. Process just until combined. Add the cooked Amaranth and butter. Blend until smooth.
3) In a large bowl whisk together sugar, cocoa powder, baking powder, baking soda and salt. Add content from the blender and mix with a wooden spoon until combined.
4) Divide the batter evenly between the two cake pans and bake for 28 – 30 minutes until a toothpick inserted comes out clean.
Remove cakes from oven and let cool for 10 min
Remove cakes from pans onto cooling racks and remove parchment paper.

5) Place one cake layer on a serving platter.
Top with whipped frosting and spread.
Sprinkle with 1/2 pint of fresh raspberries. Gently put the other cake layer upside down on top of the frosted layer. Spread the remaining frosting on top and sides of the cake. Put a few raspberries on top for decoration.
6) Chill cake in the refrigerator for about 2 hours before serving.

We hope you enjoy this recipe. Maybe you are like me; I am not 100% gluten free, but my wife and I have friends who are. So we (really the wife) often make dishes a week before our friends who are gluten free come over for dinner. This way we can give them the best gluten free meal we (really the wife) can create. Oh, you can be sure this cake recipe stays on the menu of good things to eat.

Enjoy!!!

James Lynch Jr.

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