I love cake.
Big time.
The kind of love that puts a dreamy look on your face…just seeing cake.
Look how happy he is. Not just because it’s his party. Or all the presents he just opened. But because there is cake.
And it’s not just any ol’ cake. It’s a family favorite — one that has made an appearance many times over the years. It has to be the most requested birthday cake around.
People go crazy for it.
Crazy, I tell ya.
Think that’s why they call it Crazy Cake?
Probably.
And although I’m practicing moderation in 2011, when there’s cake, I’m in.
Think about it. How often do we go to parties that have gluten-free cake? (well, in my case, all the time, but I am in a very fortunate situation with extremely supportive friends, families *thanks, Krista-Crocker* and co-workers…sadly, many folks are still convincing their own families that this gluten-free diet isn’t a “fad”)
So, I figured, since I’m eating cake, you should be too.
You really do want to make this cake. It’s dense, moist and works wonderfully for specialty cake pans. And no one will know it’s gluten-free, so you can make just one cake, for everyone to share.
WHAT? You think they’ll know it’s gluten-free? Trust me. They won’t.
Gluten-Free Crazy Cake
3 cups gf flour : 1 cup rice flour (brown or white, we’ve use both) 1 cup sorghum flour, 1 cup potato starch
1 tsp zanthan gum
3 cups warm water
2 cups sugar
1/2 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons vinegar
3/4 cup oil
Mix dry ingredients together. Add vinegar and water and stir. Next, add the oil and stir. Grease and flour pan. Bake at 375 degrees for about 40 mins.
When you pour the batter in the pan it may come up higher on the side than regular cake batter, but it won’t go over. If it gets a funny, raised spot when baking you can cut it off before you take the cake out of the pan. You need to make the cake level on the bottom or it may split when it rests. You can use pieces to fill in any not-quite-level spots. When the cake is completely cool put a thin layer of frosting on it. That will hold any loose crumbs down and make a clean surface to decorate. Plus, if you don’t have time you can just leave decorating until the next day or so.
Frosting
1 1/2 cup shortening
1 pound powdered sugar
1/2 teaspoon salt
1 teaspoon vanilla
1/4 cup cold water
Beat shortening. Alternate adding powered sugar and a little bit of the cold water. Add rest of ingredients. You can chill frosting for at least 1/2 hour before decorating, for best results.
Cool things about Crazy Cake:
- you can freeze it, make it ahead, take it out the day before to thaw
- the flour choice is up to you, just use three cups of gf flour mix
- make it a couple days before you will serve it (it’s more moist the day after you bake it)
- frosting can be made ahead too
- lasts quite a while in the fridge
Celiac in the City 