Name: Gluten-Free Chocolate Cake
Yield: 2 9-inch cakes

I know blackberries are out of season, but I found some frozen in my freezer. They looked so good and I could just taste summer. I really didn’t want an entire pan of cobbler so I decided to make an individual mug cobbler.

It turned out delicious! It was quick and easy to put together for a warm after dinner dessert or snack.

Blackberry Mug Cobbler

1/2 cup Frozen Blackberries
1/3 cup Almond Flour
1/4 cup Unsweetened, Shredded Coconut
2 tablespoons Coconut Flour
3 tablespoons Butter, melted
1 tablespoon Stevia Blend sweetener
1 teaspoon Pure Maple Sugar
1 teaspoon Vanilla Extract
Pinch of Sea Salt

Using a small mixing bowl chop the butter into pieces and microwave until melted (approximately 30 seconds). Add the almond flour, shredded coconut, coconut flour, stevia blend, maple sugar, sea salt and vanilla to the butter. Blend together. This will make a thick paste.

In a mug or ramekin place 1/2 cup frozen blackberries. Put the cobbler batter on top of the blackberries. You will need to press the cobbler batter into place as it’s very thick. Put five or six holes in the cobbler batter with your finger so the blackberries can vent (and to prevent blackberry juice from oozing all over you microwave, trust me, it will).

Microwave for 2 1/2 minutes. Carefully remove the mug or ramekin from the microwave and set on a towel to cool. Enjoy warm!

I made this cake for my birthday and it was delicious. The cake it light and fluffy and the cream cheese frosting is decadent. I use a few different flours for gluten-free baking, but I think the best flour for this cake is the King Arthur Gluten-Free Flour. They aren’t paying me to say that. I just think their flour gives a light, fluffy texture where other gluten-free flours may make the cake too heavy.

I have been gluten-free for a few years now and sometimes I crave things that I used to make with regular flour. For my thirty-ninth birthday I was craving the snack cakes that we got as treats when we were kids. I really wanted a cake that had a similar taste and I think this cake really hit the mark.

I don’t love when things are too sweet, so I didn’t put a thick layer of frosting or frost the sides of the cake. For me, this gave the right cake to frosting ratio. If you love sweet things, then I encourage you to frost the sides of the cake. The recipe I use for cream cheese frosting makes plenty to frost the entire cake. I made t

Gluten-Free Chocolate Cake

Author Elaine VanVleck

Yield 2 9-inch cakes

This moist chocolate cake has quickly become one of my favorites. I love to pair it with cream cheese frosting.

Ingredients

1 1/2 cups Gluten-free flour (I prefer King Arthurs GF Flour for this cake)1 cup Sugar1 cup Cacao powder2 1/2 tsp. Baking powder1 tsp. Sea salt2/3 cup Avocado oil4 large Eggs1 1/3 cups Water2 tsp. vanilla

Preheat oven to 350 degrees. Grease two 9 round baking pans.

Mix oil, eggs, water and vanilla in the bowl of a stand mixer.

Mix flour, sugar, cacao, baking powder and salt in a separate bowl.

Pour flour mixture into batter 1/2 cup at a time until combined. Once all ingredients have been added blend on medium-high speed until a smooth batter forms.

Pour batter into the two 9 inch pans and bake for 30 mixtures or until a toothpick inserted in the middle comes out clean.

Remove cake from oven and let stand for 10 minutes. Remove cake from pans and allow to cool completely before icing.

wo cakes using the same batch of frosting when I skipped putting frosting on the sides.

Cream Cheese Frosting

Author Elaine VanVleck

Delicious and airy cream cheese frosting.

Ingredients

2 - 8 ounce packages of cream cheese1 cup unsalted butter, softened1 tsp. vanilla2 cups powdered sugar

Cream the butter, cream cheese and vanilla in the bowl of a stand mixer. Add powdered sugar 1/2 cup at a time. Blend on high until the frosting is light and fluffy.

Frost cake after it has completely cooled.

This is enough frosting to frost the entire cake or if you only want to frost the tops of each cake, this frosting will be enough for two cakes or a batch of cupcakes.