Gluten Free & God Seeking

Saturday, January 26, 2013

Judi's Super Moist Gluten Free Chocolate Mayonnaise Cake

   Some of the Chinese students who come for dinner on Fridays wanted Judi, who by the way is an expert baker, to show them how to make a cake.  She's so good, she's even sold cookies at her work.  

   So tonight Judi brought over the ingredients to make a gluten free chocolate mayonnaise cake so I could eat it, too. I had fun watching the girls make the cake and took pictures. 

    After we ate dinner and read out of a Holy Word for Morning Revival book published by Living Stream Ministry called Topics for New Believers (which is a good devotional for young Christians), we then brought out the cake.  Judi likes to serve this cake with ice cream and a hot coconut fudge topping.  It was beyond decadent--so good!  Most of the students and the adults had two servings!



JUDI'S SUPER MOIST GLUTEN FREE 
CHOCOLATE MAYONNAISE CAKE


In a mixing bowl put:
(1)  1 2/3 cup sugar
(2)  3 eggs
(3)  1 t vanilla; Judi likes to use 1 T vanilla
(4)  Add 1 cup of whole mayonnaise (Best Foods is what Judi uses)
(5) Then add 1 1/3 cups of water
(6)  Mix together a few minutes until combined.

2.  Mix dry ingredients - In a bowl stir
(1)  2 cups of gluten free flour mix
(2)  1/3 cup Hershey's Cocoa. (I used 2/3 cup for Trader's Joe's brand of cocoa or if you like a richer flavor)
(3)  1 and 1/4 t soda, 1/4 t baking powder

3.  Combine ingredients:  Add the dry ingredients to the egg and sugar mixture and put it on the dial for cake and mix the ingredients together for 3 minutes. This batter will be a bit runny so don't be bothered by that.



















4.  Baking the cake:  Grease a 9 x 13 pan and then pour the batter into the pan.  Bake at 350  for 30-35 minutes.  Check doneness with a toothpick.


Judi's Hot Coconut Fudge Topping

 Put a can of regular coconut milk in a saucepan on the stove and warm up.  Then add 3 cups of chocolate chips and stir until melted.  Continue cooking until it is just the right temperature!  Pour over ice cream on top of the cake.  

Blog Update 4/22/14:  Today I made this recipe for a birthday and it made 24 cupcakes. I also reduced the sugar to 1 1/3 cups. 

Other Gluten Free Baking & Desserts on This Blog:

Breads: 
Gluten free and Low-fat Banana bread
Fall Gluten Free Pumpkin Bread
Delicious Gluten Free Zucchini Bread
My Favorite Gluten Free Cranberry Nut Bread

Cakes:
Gluten Free German Apple Cake
You Won't Believe It's Gluten Free Carrot Cake
Judi's Super Moist Gluten Free Chocolate Cake
Judi's Gluten Free Orange Chiffon Cake
Delicious Gluten Free Rhubarb Cake
Grandma's Gluten Free Applesauce Cake
Old Fashioned Gluten Free Banana Cake

Cookies:
Gluten Free Cowboy Oatmeal Cookies
Gluten Free Peanut Butter Cookies
The Best Gluten Free Recipe for Snickerdoodles 
Gluten Free Rocky Road Brownies
Mark's Famous Chocolate Chip Cookies - Made Gluten Free!
Judi's Gluten Free Oatmeal Craisin & Coconut Cookies

Cornbread & Rolls:
Beth's Amazing Gluten Free Cornbread 

Crisps & Pies:
Lena's Rhubarb Crunch (A crisp with a gluten free top and bottom crust!)
Delicious Gluten Free Apple Crisp
Ginger's Outrageous Apple Pie


Desserts with Fruit:
Sensational Gluten Free Strawberry Shortcake
Muffins:
Banana Nutty Muffins
Gluten Free Tremendous Pumpkin Muffins

Bursting with Blueberries Gluten Free Muffins
Toni's Outrageous Gluten Free Corn Muffins
Spunky Gluten Free Apple Cinnamon Muffins

Puddings:  
Baked Coconut Pudding
Tangy Lemon Pudding

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  2. I'm glad you liked Judi's recipe. She is an amazing cook; her sister runs a bakery and so I think it just comes naturally to her to be a creative genius in the kitchen!

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