Ok. I'm up to cake No 3 in The Baking Series, and today I'm giving you the recipe for a Gluten/Fructose Free Chocolate Buttermilk Cake.
Now this recipe is a little different in that I've used a range of gluten-free flours, which I realise not everyone is going to have on tap in their cupboards. However, I wanted to see for myself the difference between a commercial store-bought "gluten-free" flour and one that you mix together yourself, and right at this very moment "mix it yourself" flours are winning.
If you're like me and trying to keep your fructose intake to a minimum , then I have also converted this recipe for you using Natvia sweetener and raw cacao instead of sugar and cocoa (I've provided both versions of the recipe below). Personally, I'm not the biggest fan of the aftertaste that comes with using Natvia, and have plans to try this recipe again in the near future using rice malt syrup instead. Stay tuned - I'll let you know how I go!
Chocolate Buttermilk Cake
(adapted from Recreating Happiness)
For a fructose-free frosting:
250g cream cheese (full-fat), softened
100g butter, softened
1/2 cup raw cacao powder (or you could use cocoa)
1/2 cup rice malt syrup
In an electric mixer, whip together the cream cheese, butter and rice malt syrup until light and fluffy. Add in the raw cacao powder and mix thoroughly.
Test for sweetness, as you may find your taste buds want more rice malt syrup than mine!
Even though quite a few flours are used in this recipe, I think you'll enjoy making this cake because it's super simple to whip together. In no time flat the cake is mixed and in the oven with limited utensils used - you've gotta love those recipes!
Eating the cake on its own, I found the crumb a little dry and crumbly compared to a non-gluten free cake, however the flavour was sweet and chocolately. Adding extra moistness in the form of frosting made the cake a winner.
Now, just to tweak the sugar I used........