Gluten Free Allergy Friendly Chocolate Cake with Frosting!
May has so many wonderful days to celebrate. Not only is it the Food and Meat Co Op's 2nd birthday, it's also Rustic Scoop's™ 2nd birthday too! Along with that May 8-14 is food allergy awareness week and all of May is celiac disease awareness month. We thought it would be a great idea to share one of our favorite cake recipes with you. Our cake is gluten-free (and top 8 allergen free) so you can have your cake and eat it too. :) This chocolate cake and cupcake mix has been made by Rustic Scoop™ for nearly a decade. It has wowed even the pickiest foodies without food restrictions. The cake or cupcakes come together in no time!
To order the Chocolate Cake Mix go HERE!
White Vanilla Frosting
1 1/2 Cups Palm shortening
3 Cups Powdered sugar
1 teaspoon Vanilla (or 1/2 teaspoon of any other flavor extract you like)
1/4 teaspoon Salt
2 Tablespoon Milk of choice
In a stand mixer, cream together the shortening and powdered sugar. The easiest way to do this is by making sure your shortening is soft. Shortening can get pretty stiff in the winter when it is cold. I often put my tub of shortening on my stove while the oven is preheating to soften it just enough without it melting at all. Add the salt, vanilla (I love scraping half of a vanilla bean in too), and rice milk, mixing well to combine. If the frosting is too thick, add milk 1 teaspoon at a time until your frosting is soft enough to squeeze out of a piping bag easily, but not so soft it won’t hold shape. This is the best consistency to frost a cake or cupcakes with a knife as well. If the frosting is too thin, add powdered sugar 1 Tablespoon at a time until you reach your desired consistency.
Add whatever color you prefer to this frosting or leave it white. We love to use all natural food coloring: matcha tea powder for light green, beetroot powder for pink, spirulina powder for dark green. If you want to purchase all natural food coloring, we like Chef Master though the colors are mostly light in color. This recipe will frost one cake without any frosting embellishments. If you want to add frosting embellishments like flowers, swirls, leaves, etc., you will need to make a double recipe. If you end up with leftover frosting, not to worry, it freezes beautifully. Just put your extras in a freezer safe bag or container. When you want to use it next, thaw on the counter until soft. Enjoy!
Here is the video of all the tips and suggestions to make these delicious cupcakes!