One more dessert recipe and then I will go back to posting recipes for healthier eating. I promise. Although I bet there’s a few of you who are saying noooo. Most of my family think I use weird ingredients in all of my recipes.
Coconut Oil, a weird ingredient? Really, doesn’t everyone have a bottle of Coconut Oil in their cupboard? And quinoa? Who the heck hasn’t tried quinoa yet? I’m not even going to mention gluten free flours. Nope, not going there.
My family and friends also wonder why I use so many weird sweeteners? Honestly, they prefer recipes like these that use normal refined white sugar.
Do you feel like I do, an outcast or renegade foodie among family and friends? I’m kinda used to it. I was the lonesome vegetarian among a staunch omnivore family. My husband used to refer to my vegetarianism as a passing dietary phase. It lasted for over twenty years.
About three years ago, due to health concerns, I added meat back into my diet. A year later, also due to health concerns, I eliminated gluten from my diet. The thing that really helped me through the latest dietary change, was an amazing community of gluten free bloggers.
Along the way, I’ve come across gluten free bloggers dedicated to healthy, whole foods and clean living. These days, I definitely lean towards a healthier whole foods gluten free lifestyle myself but occasionally I fall back on the old familiar baking ingredients (only the gluten free ones of course).
Other than the fact that it is gluten free, this cake, with the use of refined sugar and marshmallow frosting, fits more in my old way of baking and not so much with my new whole foods, clean living way of life. I guess I fell off the wagon.
Out of necessity, I’m on the gluten free wagon for good but I guess you could say I’m on and off the whole-foods wagon. Oh well, I figure it’s better to have been on and off than to never have been on at all.
I made this cake for our daughter’s birthday. Although I am the only one in my family who is gluten free, the cake was enjoyed by all.
Inspiration for this cake, came from my earlier post for Cocoa-Mocha Cupcakes With Marshmallow Frosting. I used an All-Purpose Gluten-Free Flour Baking Mix for those cupcakes but I wanted to come up my own flour blend so you would have the option of mixing up your own flours.
I also wanted to play with the flavour. Something more fitting for Valentines Day. Keeping the Cocoa, or chocolate flavour was a must but I decided to use a Raspberry Sauce instead of the Mocha, or coffee flavour in the cupcake recipe.
Don’t you think the pink frosting and red raspberries on this cake would be perfect for you to make for your sweetie on Valentines Day?
Raspberry Chocolate Cake With Pink Raspberry Marshmallow Frosting, served with a scoop of ice cream…what could be better for a special occasion?
Recipe: Raspberry Chocolate Cake With Pink Marshmallow Frosting
Summary: A lovely raspberry and chocolate cake with raspberry flavoured pink marshmallow frosting. Perfect for a special occasion.
Gluten Free | Vegetarian
Recipe: Raspberry Sauce
Ingredients
- 5-6 Cups fresh or frozen raspberries (I used a 600g bag of frozen raspberries)
- 1 1/4 Cup water
Instructions
- Yield makes 2 1/3 Cups
- Combine berries and water in a medium saucepan over medium-high heat. Cook, stirring occasionally, until raspberries break down slightly and release their juice, about 5 minutes. Remove from heat; let stand for 10-15 minutes. Strain mixture through a fine sieve, pressing down on solids to extract as much liquid as possible.
- You need 2 Cups of sauce for the cake and 1/3 cup of sauce for the frosting. Divide and set aside to cool.
Quick notes
If you fall short of the 2 1/3 Cups of sauce, add water to make up the difference. If you have more sauce than needed, use the extra in a smoothie, pour over pancakes, or a dish of ice cream.
Variations
To make Sweetened Raspberry Sauce or Syrup, reduce water to 3/4 Cup, add 3/4 Cup granulated sugar. Follow instructions as per sauce.
Recipe by Laureen
Preparation time: 5 minute(s)
Cooking time: 5 minute(s)
Diet type: Vegetarian
Diet tags: Gluten free
Number of servings (yield): 2 1/3 Cups
Recipe: Raspberry Chocolate Cake
*** Always refer to packaging labels for the most up to date allergy information.
Ingredients
- 1 Cup unsweetened cocoa
- 1/2 Cup Sweet Rice Flour
- 1/2 Cup Buckwheat flour
- 1/2 Cup Tapioca flour/starch
- 1/4 Cup Millet flour
- 1/4 Cup Potato starch (not potato flour)
- 1 tsp xanthan gum
- 4 tsp baking soda
- 1/2 tsp sea salt
- 1 Cup unsalted butter, room temperature, cut into small cubes
- 1 1/3 Cup brown sugar, packed
- 4 large eggs, room temperature, lightly beaten
- 1/2 Cup plain unsweetened yogurt
- 1 1/2 Tbsp vanilla
- 2 Cups raspberry sauce (see recipe above)
Instructions
- Preheat oven to 350°F. Line a two 9 inch round cake pans, or one 9×13 sheet cake pan with parchment paper.
- In a small bowl, add cocoa, rice flour, buckwheat flour, tapioca flour, millet flour, potato starch, xanthan gum, baking soda and salt. Whisk until well blended, sift flour mixture to remove lumps. Set aside.
- In a medium mixing bowl, cream butter until it’s soft. Gradually add brown sugar, beating until it’s light and fluffy.
- Add eggs, beat until thoroughly mixed.
- Add yogurt, vanilla and cooled raspberry sauce. Mix until blended.
- Add one-third of the flour mixture to the butter mixture. Mix until the batter is just smooth. Add another third of the flour, mix until smooth, add last of flour, mix until the batter is just smooth. Batter will be quite thick.
- Spoon batter into prepared pan(s). Use back of spoon to smooth top of cake batter.
- Bake 35-40 minutes, or until cake starts to pull away from edges of the pan and a toothpick inserted in centre comes out with only a few dry crumbs on it.
- Let cool in pan for 10-15 minutes, before gently transferring to a wire rack to cool.
- Once cool, frost with Pink Marshmallow Frosting (recipe below), or top with your favourite frosting, or a chocolate ganache.
Variations
Please keep in mind that making substitutions will change the final outcome. For dairy free version, try Coconut Oil instead of butter and omit yogurt. If you omit yogurt, you need to replace it with an acidic ingredient to work with the Baking Soda. I would suggest using 1/4 Cup milk replacement of choice, plus 1 tsp lemon juice.
Recipe by Laureen
Preparation time: 15 minute(s)
Cooking time: 35 minute(s)
Diet type: Vegetarian
Diet tags: Gluten free
Number of servings (yield): 16-20
Recipe: Pink Raspberry Marshmallow Frosting
Summary: Cook this Pink Raspberry Marshmallow Frosting over boiling water while beating constantly for 7 minutes or until it makes firm peaks.
Ingredients
*** Always refer to packaging labels for the most up to date allergy information.
- Ingredients
- 2 large egg whites
- 1 1/2 Cups granulated sugar (not icing sugar)
- 1/3 Cup Raspberry Sauce (see recipe above)
- 6 large gluten free marshmallows, cut into small pieces
- 1 tsp vanilla
- 1/4 tsp cream of tartar
- fresh raspberries for garnish
Instructions
- In a heat proof glass or stainless steel bowl set over a pan of boiling water, mix egg whites, sugar, raspberry sauce and marshmallows.
- Cook over boiling water, beating with a hand-held electric mixture on medium speed for about 7 minutes, or until mixture is smooth, shiny and stiff peaks form.
- Remove from heat, add vanilla and cream of tarter. Beat on medium speed for up to 5 minutes, or until thick and easy to spread.
- Pipe or spread frosting on cooled cake. Garnish with fresh raspberries.
Recipe by Laureen
Preparation time: 5 minute(s)
Cooking time: 7 minute(s)
Diet type: Vegetarian
Diet tags: Gluten free
To see a text listing of Laureen’s gluten free recipes, click here
For dairy, egg, nut and gluten free flour substitutions, click here
Scientific research has shown that if women take 0.4 mg of Folic Acid 3-4 months prior to and during pregnancy, the risk of neural tube defects such as spina bifida is reduced by up to 75%. Please consult your physician to determine what is the right amount of Folic Acid for you.
This post is linked to the following events:
Slightly Indulgent Tuesdays hosted by Amy at Simply Sugar and Gluten Free
Gluten Free Wednesdays hosted by Linda at Gluten-Free Homemaker
Wheat Free Wednesday hosted by Anne Marie Cain
Allergy Free Wednesdays hosted by Tessa The Domestic Diva
Recipe Box hosted by Chaya at Bizzy Bakes
Full Plate Thursday hosted by Miz Helen’s Country Cottage
Gluten Free Fridays hosted by Cindy at Vegetarian Mamma
Foodie Fridayhosted by Diane at Simple Living and Eating
Gallery of Favorites hosted by Alea from Premeditated Leftovers
Foodie Friends Friday hosted by Lois at Walking on Sunshine
One Creative Weekend hosted by Heidi at One Creative Mommy
My Meatless Mondays hosted by Chaya at My Sweet and Savoury
Melt In Your Mouth Monday hosted by Jane at Make Ahead Meals For Busy Moms
Gluten Free Recipe Round Up hosted by Jo-Lynn Shane at Musings Of A Housewife
Made From Scratch Monday hosted by Mary at Living With Food Allergies And Celiac Disease
NOTE: Some of the links on this post are affiliate links, so if you make a purchase by clicking the links, you’ll be supporting Fox in the Kitchen. Thanks!
Copyright © foxinthekitchenblog.com
February 13, 2013 at 10:13 am
This looks delicious! I usually hesitate to make anything with raspberries because the little seeds get stuck in my teeth and drive me crazy. Using a fine sieve like you said for making the raspberry sauce would eliminate the seed problem. Thanks!
February 15, 2013 at 4:45 am
Yes please!!
February 15, 2013 at 8:44 am
My daughters birthday is tomorrow. I may have to try is, but with strawberries. Thanks for sharing on Foodie Friday
February 15, 2013 at 4:15 pm
Yum! I’m sure it will be great with strawberries. Stop back and let us know how it goes. I’ve been thinking about trying a chocolate and cranberry combination.
February 16, 2013 at 7:41 am
A truly impressive cake… would never guess it is gluten free. It looks so moist.
February 16, 2013 at 8:56 am
It is moist, delicious and not too heavy. I used the recipe to make cupcakes for a family gathering today. They’re outstanding! Posted a picture on my Facebook page
February 16, 2013 at 10:01 am
I can’t seem to get enough Raspberries right now, they are so delicious. This is a beautiful presentation for your Raspberry Chocolate Cake and the Pink Marshmallow Frosting, is over the top. Hope you are having a great Valentine weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
February 17, 2013 at 11:49 pm
What a gorgeous looking cake!!
I really love raspberry but it’s almost impossible to get fresh ones here
February 18, 2013 at 6:28 pm
what are you supposed to do with the Xanthan gum???
February 18, 2013 at 10:20 pm
Oops, sorry Mary I forgot to include the xanthan gum in the instructions. Fixed now. Thanks for letting me know.
February 19, 2013 at 6:46 pm
What a stunningly beautiful cake. And raspberry paired with chocolate. What’s not to love. Thanks for sharing on Foodie Friends Friday.
Your co host from Nosh My Way.
February 20, 2013 at 6:01 pm
First…your pictures are beautiful! It makes me want the cake right now! You always do a great job!!
Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest!
Thanks for linking back to the Gluten Free Fridays post!
Cindy from vegetarianmamma.com
February 20, 2013 at 6:59 pm
Thanks Cindy
February 21, 2013 at 4:56 am
This cake was definitely worth falling off the wagon for! It’s absolutely beautiful, and I love the idea of the raspberry flavour with the chocolate. What a gorgeous birthday cake, and you are right, it is perfect for Valentine’s Day or any romantic dinner.