I know there are GF yellow cake recipes, but I know for sure that this cake it moist and delicious. Should I just leave out the cocoa powder?
Just leave out the cocoa and see what happens. At some point you just have to try an idea.
You might want to add some vanilla or a flavoring.
Take out the cocoa powder and replace it with either your GF flour mixture or ground nuts. My best GF "yellow cake" recipe is a hard apple cider cake. About 1/2 cup of the liquid is replaced by hard apple cider and it uses more of my GF flour mixture than my chocolate cake. (The cider lends a nice, moist appley flavor). If you'd like to share your full recipe, I can give you a more specific replacement strategy. Some types of GF flours can be increased slightly without consequence, but others aren't as easy. The not-so-easy ones that you should be careful when increasing: coconut flour, any bean flour, nut meal, potato flour, potato starch.
Here are the ingredients:
* 1 1/2 cups gluten-free flour (recipe #208061) (a combination of 6 c. white rice flour, 2 c. potato starch and 1 c. tapioca starch)
* 1/2 cup cocoa
* 1 cup sugar
* 1/2 teaspoon salt
* 2 teaspoons baking soda
* 3/4 teaspoon guar gum or 3/4 teaspoon xanthan gum
* 5 tablespoons cooking oil
* 1 tablespoon vinegar
* 1 teaspoon pure vanilla extract
* 1 egg
* 1 cup water
Read more: http://www.food.com/recipe...
hardlikearmour is a trusted home cook.
Add 1/2 cup gluten-free flour to account for the loss of the cocoa. Increase the vanilla to 2 teaspoons.
Cynthia is a trusted source on Bread/Baking.
ChefDaddy is right on! Replace the cocoa powder with the same amount of GF flour. Be sure to eliminate the baking soda (but not the baking powder!) because it is present to balance the acid in the cocoa powder. Let us know how it works!
Euphy, I would replace the 1/2 cup cocoa with 1/2 cup of your GF flour mixture. The potato and tapioca starches are in low enough quantities that it should all balance out very well. Are you using the Thai white rice flour as the recipe suggests? I've used that particular brand and it really does lend a great texture to cake especially.
Also, I wouldn't eliminate the baking soda as boulangere suggests. GF recipes need the baking soda to react strongly with the vinegar to achieve a proper lift. Good luck! Your recipe looks delicious.
Oh, and if you want to add extra flavor, try replacing all or part of the 1 cup water with one of the following: hard apple cider (alcohol bakes off), apple juice, orange juice, coconut milk (up to 1/2 cup), brandy or rum (up to 1/4 cup).
You may want to decrease the sugar by 1/4 cup, since you're taking the baking cocoa out; that depends on how sweet you like your basic cake. If you replace the water with one of the fruit juices, I would definitely decrease the sugar by 1/4 cup to balance out the sweetness of fruit.
I would leave out the cocoa and the vinegar add 1/4 cup (more) gluten free flour and replace the soda with 1 1/2 tsp baking powder.
So....I went with replacing the cocoa powder with 1/2 cup of flour and it looked like it would be good, but it definitely wasn't anything like the chocolate cake recipe. In fact, it was pretty awful. Not very moist, very dense, and just generally unpleasant. Next time, I will just use a tried and "true" gluten-free yellow cake recipe and see how that it. Thanks, though, for all of the feedback!!
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Well played. You deserve a cookie.
And what you should do with it.
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