I found this gluten free chocolate cake recipe online at momables.com but I tweaked it just a tad and added fresh strawberries and coconut. I also made it sugar free using granulated baking Splenda. It is absolutely delicious and I'm so excited my grandpa can actually have a slice since it's diabetic-friendly :)
What you'll need:
What to do:
Mix the dry ingredients together really well (flour, sugar substitute, cocoa powder, baking soda, baking powder, and salt). In a separate bowl, mix together the wet ingredients (milk, oil, & vanilla). Then add the wet ingredients slowly into the dry ingredients while whisking it until a batter forms. Grease the bottom of three 8-inch baking pans using butter, and separate the batter evenly between the pans. Toss them into the oven and cook at 350 degrees. I messed up by not paying attention how long I cooked them for but it felt like they were done in 15 minutes or so. You will know when they are done once you stick a toothpick into the center and it comes out dry. Let them cool off completely before you frost them. I layered each tier with the frosting and freshly sliced strawberries. Then I topped it off with fresh coconut shavings.
What you'll need:
- 3 cups of gluten-free unbleached flour
- 1.5 cups sugar substitute
- 6 Tablespoons of unsweetened cocoa powder (I used Hershey's brand)
- 2 teaspoons of baking soda
- 2 teaspoons of baking powder
- 1 teaspoon of salt
- 2.5 cups unsweetened almond milk
- ½ cup of vegetable oil
- 1 teaspoon of vanilla extract (I used imitation extract)
- 2 cups strawberries, sliced
- 1/4 cup fresh coconut shavings
- sugar-free chocolate frosting (I used Pillsbury)
What to do:
Mix the dry ingredients together really well (flour, sugar substitute, cocoa powder, baking soda, baking powder, and salt). In a separate bowl, mix together the wet ingredients (milk, oil, & vanilla). Then add the wet ingredients slowly into the dry ingredients while whisking it until a batter forms. Grease the bottom of three 8-inch baking pans using butter, and separate the batter evenly between the pans. Toss them into the oven and cook at 350 degrees. I messed up by not paying attention how long I cooked them for but it felt like they were done in 15 minutes or so. You will know when they are done once you stick a toothpick into the center and it comes out dry. Let them cool off completely before you frost them. I layered each tier with the frosting and freshly sliced strawberries. Then I topped it off with fresh coconut shavings.
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