week 1:

Saratoga, NY.

I could not have asked for a better first baking date!

a  rainy indoor cozy sweatpants kinda day,

with the  sweetest couple of cake connoisseurs to bake with me.

I went to Saratoga Springs to see some friends. Dan who is a carpenter and Jennilee a yogini globe-trotter … I truly didn’t know if they would be interested in this experiment of mine, they not only were interested, but thrilled and dedicated to cake this. Dan sat on the edge of his stool for hours mixing and stirring his heart out. We laughed and caught up and as a team baked our very first gluten-free cake. The plan was dinner with another couple, who are completely gluten-free. I am not one to ever bake without flour, so this was seriously outta my comfort cake zone. I was intimidated by all the flours I couldn’t pronounce, and while shopping we were falsely led to stores unnecessary… (Heads up xanthan gum is not found in the candy store !) I was not sure what the outcome may be.
Without sounding too pretentious , this cake totally ruled. It was moist and delicious, and dripping with coconut frosting and love ..

I slept on their couch that night as their 4 doggies rolled around upstairs still sugar buzzed and full. I fell pretty hard for this cake, I couldn’t get it out of my mind.

I did not have it for breakfast, although I wanted to.

I left it in Saratoga , that is part of kitchen crashing (by the way) goodies stay with crashers !

Thanks Saratoga , you two were ultimate sweetness.

Margaret’s Chocolate Cake:  

2 1/4 cup of gluten-free flour mix

1 1/14 tsp. xanthan gum

1 1/4 tsp. baking soda

1 tsp. baking powder

1 tsp. egg replacer

1/2 tsp. salt

4 squares (4 ounzes) semisweet chocolate

1/2 cup hot water

2 sticks of butter

2 cups of sugar in the raw

4 eggs

1 cup of plain yogurt

1 tsp. vanilla extract

Coconut Frosting:

1 cup of evaporated milk

1 cup of sugar

3 egg yolks lightly beaten

1 stick of butter

1 tsp. vanilla

the cake:

preheat oven to 350 * . Butter two round 9” cake pans and dust with flour.

In a medium bowl whisk flour , xanthan gum, baking soda, baking powder, egg replacer and salt. set aside.

Place water and chocolate in a double boiler and over boiling water and stir until chocolate melts. Set aside.

In mixing bowl cream the butter and sugar until fluffy . Add one egg at a time beating after each addition. Pour in chocolate and blend.  Add the flour alternating with the buttermilk and vanilla in two additions. Beat on low until well blended. Spoon into prepared pans and bake for 40 minutes .

oh yes that frosting:

In medium sauce pan combine milk , sugar, egg yolks, butter, and vanilla. Stir while cooking over medium heat until thickened. Remove from heat and stir in coconut. Beat until frosting has cooled and put in fridge until ready to ice.