Sometimes the best gifts are baked from the heart! And healthier too!
When a friend asked for a gluten free bday cake- I whipped up this chocolate whiskey cake and decorated it with fresh island flowers! It’s vegan too.
Adapted from a New York Times holiday recipe, I simply switched out the cake flour for Bobs Red Mill gluten free flour and used Earth Balance vegan butter sticks in lieu of regular dairy butter. This makes a delish cake for any special occasion. Enjoy! ❣️❣️❣️
Prep and Preheat
Grease and flour a 10-cup capacity bundt pan (or 2 smaller). Preheat oven to 325 degrees. Melt chocolate in double boiler or microwave. Cool.
Mmmmm More Chocolate
Combine espresso and chocolate powder in a large glass measuring cup. Add enough boiling water to reach the 1 cup line. Mix and dissolve well. Cool.
Mix it up
Beat 1 cup vegan butter until light and fluffy. Add sugar and combine well. Beat in eggs, one at a time. Combine while adding vanilla, baking soda, and melted chocolate. Be sure to scrape any mix from the sides of the bowl with a rubber spatula.
Bring it all Together
On a lower speed, mix in a third of the whiskey, bourbon, rum – you get it. Once the booze is well incorporated, add 1 cup gluten-free flour. Repeat until all the whiskey and flour has been mixed in. Pour your batter into your bundt pan. Make sure to smooth out the top with your rubber spatula (this will become the bottom of your cake, so you want it flat). Bake until cake tester comes out clean – likely 55 – 60 minutes.
Rack it Up
Transfer cake in the pan to a baking rack. Let cool for 15 minutes and then remove the pan. Sprinkle warm cake with more whiskey (or bourbon or rum) and garnish with confectioners sugar.
Enjoy!
Ingredients
Directions
Prep and Preheat
Grease and flour a 10-cup capacity bundt pan (or 2 smaller). Preheat oven to 325 degrees. Melt chocolate in double boiler or microwave. Cool.
Mmmmm More Chocolate
Combine espresso and chocolate powder in a large glass measuring cup. Add enough boiling water to reach the 1 cup line. Mix and dissolve well. Cool.
Mix it up
Beat 1 cup vegan butter until light and fluffy. Add sugar and combine well. Beat in eggs, one at a time. Combine while adding vanilla, baking soda, and melted chocolate. Be sure to scrape any mix from the sides of the bowl with a rubber spatula.
Bring it all Together
On a lower speed, mix in a third of the whiskey, bourbon, rum – you get it. Once the booze is well incorporated, add 1 cup gluten-free flour. Repeat until all the whiskey and flour has been mixed in. Pour your batter into your bundt pan. Make sure to smooth out the top with your rubber spatula (this will become the bottom of your cake, so you want it flat). Bake until cake tester comes out clean – likely 55 – 60 minutes.
Rack it Up
Transfer cake in the pan to a baking rack. Let cool for 15 minutes and then remove the pan. Sprinkle warm cake with more whiskey (or bourbon or rum) and garnish with confectioners sugar.
Enjoy!
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