There is something wonderfully simple about this cake. The chocolate cake itself comes together very easily and the frosting has two – yes, count’em two – ingredients! Can’t beat that.
This recipe came together through a combination of recipes I found earlier today (I really wanted to make a chocolate cake). I would add a touch more chocolate next time but other than that, I love the sturdy texture of this creation.
Gluten-Free Chocolately Cake with Rustic Marshmallow Frosting
*note: I doubled the recipe for the cake to get two layers
2 cups gluten-free flour blend
¼ cup unsweetened cocoa powder
½ teaspoon salt
½ teaspoon baking soda
1 cup sugar
2 large eggs
1 tablespoon vanilla extra
½ cup soy milk (you could use regular milk but I have a dairy allergy)
Preheat oven to 350 degrees.
Mix together all the ingredients. I could tell you to mix the dry with dry and the wet with wet ingredients and then combine but honestly, there is no reason to complicate things
Poor into a greased 8-inch cake pan.
Bake for 25-30 minutes.
Let cool for 10 minutes and then turn onto a cooling rack and release the cake from the pan. Let fully cool and then frost.
Rustic Marshmallow Frosting
2 egg whites
¾ cup of sugar
In the top of a double boiler, combine the egg whites and sugar. Heat to 160 degrees. Pour into a mixer and using the whisk attachment, beat until stiff peaks form (but icing is still glossy).
Spread over cooled cake.