Thursday, January 30, 2014

Yummy Gluten Free Chocolate Ice Cream Cake

My family has been gluten free for a couple years now and we've seen huge health improvements. We steer clear of conventional cakes and treats.  I usually experiment in the kitchen trying to come up with the best gluten free/ semi healthy versions of  the treats my family once ate.

We have a standard gluten free chocolate cake that we use for most birthdays.  It's extremely versatile.  For my dear Hubby's birthday we made our chocolate cake and turned it into an ice cream cake. It was a big hit! Everyone begged for it for their birthdays.


Chocolate Cake Recipe:

Ingredients:
2 c.         gluten free oat flour (you can blend up oats in your food processor to make flour)
3/4 c.      organic coco powder or caoca powder
1 1/2 t.    baking soda
1 1/2 t.    baking powder
1 t.          Redmond Real salt
1 t.         zanthan gum
1 1/2 c.  honey
2            organic eggs
1 c.       organic or raw milk (coconut milk works great too)
1/2 c.    oil (coconut or olive oil are the only ones I use)
2 t.       vanilla extract
1 t.       almond extract
1 c.      boiling water

Directions:
Preheat oven 350.  Grease two 8' round cake pans or one rectangular pan. Stir up all dry ingredients.  In a large stand mixer add in all wet ingredients except the boiling water.  Stir until well combined. Then add in boiling water.  The mixture will be very runny.  Pour it into the pans and cook for 35 minutes or until a tooth pick comes out dry. 

To make the ice cream cake first make the two round chocolate cakes.  Cover them and put in the freezer for a couple hours.  Cut around the outside of the cakes to get off the outer "crust", use these extras to crumble up for the top of the cake. Cut one of the rounds through the center to make a third round.  Layer ice cream and cake.  We used Alden's Organic Chocolate Chocolate Chip and Alden's Organic Vanilla Bean.   Then top it with home made whipping cream.  I buy organic whipping cream and whip it on high with a small amount of honey until it is stiff.  Then cover the entire cake with whipping cream.  Take the crumbs and crumble them on the top and sides of the cake. We also toasted some gluten free oats in the oven and melted chocolate over them, let cool and crumbled them on the cake and pressed some into the sides. I decorated it with some melted caramel.  Then put it back in the freezer covered.  Took it out 5 minutes prior to serving, and everyone enjoyed! 

Hope you get a chance to try this cake.  It's better than any store bought ice cream cake I've ever tasted, and a bit healthier.  All real ingredients and gluten free.  Can't beat that!



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