Measures of Joy Bakery Gluten Free Bakery

Chocolate Cake

This chocolate cake calls for coffee, I typically use decaf (Swiss water processed) which really brings out the chocolate flavor in this cake.

Vegan version: Use egg replacer for 2 eggs, alternative milk like almond or coconut where it calls for buttermilk and add 1 tsp vinegar to wet ingredients.

 

Frostings:

Butter Cream Frosting

1 cup unsalted butter, softened

4 cup powdered sugar

2-3 tsp vanilla

2-4 tbl milk or heavy cream

Add sugar and butter in mixer and mix on lowest speed.  Scrape down sides of mixing bowl.  Add vanilla and cream and beat for 2 -3 minutes scraping down the sides of bowl after 1 minute.

 

Chocolate Butter Cream Frosting

1 cup unsalted butter, softened

3 ½ cups powdered sugar

½ cup cocoa

½ tsp salt

2 -3 tsp vanilla

4 tbl milk or heavy cream

Cream butter in mixer. In another bowl, sift powdered sugar and cocoa together.  Add sugar/cocoa mixture to butter set to lowest speed.  Scrape down sides of mixing bowl.  Set mixer to medium speed and add vanilla, salt and cream and beat for 2 -3 minutes scraping down the sides of bowl after 1 minute.

 

Peanut Butter – Butter Cream Frosting

1 cup unsalted butter, softened

1 cup peanut butter

3 cups powdered sugar

Pinch  salt

2 -3 tsp vanilla

½ cup heavy cream

Cream together peanut butter and butter.  Scrape down sides and add powdered sugar.  Pour in the heavy cream and beat till smooth.  Mix in salt and beat 3-4 minutes till it becomes light and fluffy.

 

Cappuccino Glaze

1 cup powdered sugar

2 Tb heavy cream

1 Tb butter, melted

1 Tb espresso powder

Melt butter.  Combine cream with espresso till espresso crystals are completely dissolved.  Combine sugar, butter and espresso mixture and beat with hand beater to desired consistency.  Place glaze into small sandwich bag with tip cut off at desired size and drizzle.

 

 

Gluten Free Joys

Exceptionally great desserts that just happen to be gluten-free!