Choclate cake -King Arthur Flour

Loaded Chocolate Cake

1 1/2 cups sugar

1 1/2 cups King Arthur Gluten-Free Multi-Purpose Flour

1 cup (3 ounces) Double-Dutch Dark Cocoa or Dutch-process cocoa

2 1/2 teaspoons baking powder

1 teaspoon salt

1 teaspoon xanthan gum

1/3 cup vegetable oil

3 large eggs

1 cups water

1/4 cup chocolate syrup

1/3 cup applesauce

2 medium carrots, grated

1/4 cup shredded coconut

1) Preheat the oven to 350°F. Line  two 8" or 9" round pans with parchment paper.

2) In a medium mixing bowl (not the bowl of your stand mixer), whisk together the sugar, flour , cocoa, baking powder, salt, and xanthan gum.

3) Place the oil, eggs, water, and vanilla, syrup, apple sauce and carrots into your mixer bowl, and beat well.

4) Blend in the dry ingredients 1 cup at a time, beating for 1 minute and scraping the bottom and sides of the bowl after each addition.

5) Once all of the dry ingredients have been added, beat at medium-high speed for 2 minutes, to make a smooth batter.

6) Pour the batter into the prepared pans. Sprinkle the coconut over the top

7) Bake the cakes for 30 to 33 minutes, about 3 to 4 minutes past the point where a toothpick inserted into the center of one comes out clean. Coconut should be golden brown.  

8) Remove the cakes from the oven, and let them cool in the pan for 10 minutes. Turn them out of the pans to cool completely on a rack.

Yield: two 8" or 9" round layers.

I found them thin, so I stacked them up, and put a little coconut cream between them. The

Original Recipe from King Arthur here: Gluten-free-chocolate-cake-recipe The Major changes I made were:

One less Egg, Less oil.

Adding apple sauce, syrup, Carrot and coconut.

So I'm not sure if mine is healthier... Less fat, but more sugar.

 

You could not taste the carrot, but the cake did not seem that sweet. I'll have to try the recipe again, the way it was originally written, and see how it would have turned out.