We celebrated Alex’s 7th birthday party on Saturday, and he wanted a chocolate cake with vanilla icing. I tried a new mix, with excellent results, King Arthur’s Flour glutenfree chocolate cake .
Not the least expensive box on the gluten free shelf, but I chose it mostly for convenience: There is no butter or shortening involved, you merely add eggs, oil and water. The only possibly difficult part is that you need to use a hand mixer, or a stand mixer, and stir things in for about 5 minutes. So I recommend this mix highly.
What I’m really excited about, however, is the white, gluten free, dairy free icing that I made to spread in between the layers of the cake and on the outside. I used:
- one 8 oz. tub of Tofutti “Better Than Cream Cheese
- about 4 oz. of one of the Earth Balance spreads
- 2 teaspoons vanilla
- 1 teaspoon lemon juice
- About a cup and a half of confectioners sugar, more or less depending on desired consistency.
Combine and blend with hand mixer until smooth.
I made this icing twice, the first time I used less confectioners sugar and got a pourable glaze that I poured over the top of the cake and then smoothed with a spatula.
The second go-round, for the 12 kids at the birthday party, I used more confectioners sugar, got a thicker icing, and one that was more workable, and one that I could have piped if I had so desired:
The kids enjoyed it, the parents loved it, and those parents whose kids have allergies were very impressed.