Chocolate Mesquite Cake with Mesquite Frosting (gluten free)

Choc Mesquite Cake

Chocolate Mesquite Cake with Mesquite Frosting
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Mesquite and chocolate are the perfect pair! The subtle hint of mesquite in the cake is highlighted wonderfully by the luscious mesquite frosting. This cake is so moist and delicious, even your gluten-loving friends won't know it's gluten-free.
Servings Prep Time
16 20
Cook Time
45
Servings Prep Time
16 20
Cook Time
45
Chocolate Mesquite Cake with Mesquite Frosting
BigOven - Save recipe or add to grocery list
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Mesquite and chocolate are the perfect pair! The subtle hint of mesquite in the cake is highlighted wonderfully by the luscious mesquite frosting. This cake is so moist and delicious, even your gluten-loving friends won't know it's gluten-free.
Servings Prep Time
16 20
Cook Time
45
Servings Prep Time
16 20
Cook Time
45
Ingredients
  • 3/4 cup Spanish olive oil
  • 1 cup brewed coffee
  • 2 teaspoons vanilla extract
  • 3 cups milk (dairy or non-dairy)
  • 1 3/4 cup cane sugar
  • 2 1/4 cup rice flour
  • 3/4 cup cocoa powder
  • 1 cup Zócalo Mesquite Flour
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons xanthan gum
Mesquite Frosting
  • 1 cup butter softened, may sub non-dairy margarine
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 1/4 cup powdered sugar
  • 1/4 cup Zócalo Mesquite Flour
  • 1 teaspoon milk (dairy or non-diary)
Servings:
Units:
Instructions
To make the cake:
  1. Preheat oven to 350 degrees. In a stand mixer, mix together oil, coffee, vanilla, milk, and sugar. Sift in rice flour, cocoa, mesquite flour, salt, baking soda, baking powder, and xanthan gum. Mix until batter is completely smooth. Pour batter into two lightly greased 9 inch cake rounds or a lightly greased 9 x 13 baking pan. For 9 inch cake rounds bake for 30-35 minutes, for 9x13 bake for 40-45 minutes or until an inserted knife or toothpick comes out clean. Allow cake to cool completely, then frost!
To make the frosting:
  1. Beat butter and salt together until creamy. Add vanilla and slowly sift in powdered sugar and mesquite while beating on low speed. Once all sugar and mesquite has been added beat on medium-high speed for 3 minutes. Add milk and beat an additional 3-5 minutes until frosting is light and fluffy.
Recipe Notes

By Baker Heather Curtis

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