I first had a variation of this cake with drippy chocolate frosting just after the birth of my daughter. She was freshly hatched and I was buzzing. Nothing in the world ever tasted so good.
Since then, I’ve made this cake for other birthing mamas. I tweaked and massaged the recipe, making it gluten free and dairy free, and often vegan. It is amazing every time. Now that my life is less populated with birthing mamas, and more populated with emotional peeps, I make this cake when tears (and blood) are flowing. Who isn’t made better by cake?
Weights and measurements are offered, as well as carbohydrate counts.
Now go make a cake, Bubbeleh. And cry if you need to. It’s okay.
Weight/measure – Ingredient – carbohydrates
158g (1 cup) rice flour 121g
50g (1/2 c.) tapioca flour 50g
96g (1/2 c.) potato starch 80g
¾ tsp. xanthan gum
OR use 2 cups Better Batter gf flour blend in place of flours/starches listed above
384g (2 c.) sugar 384g
40g (1/2 c.) unsweetened cocoa powder 24g
1 ½ tsp. baking soda
1 ½ c. milk alternative 10g (carbs vary depending on “milk” used)
½ c. shortening
1 tsp. vanilla
2 eggs or use 1/2 cup applesauce for vegan option
Preheat oven to 350°.
Grease and flour two 9” round pans or one 13 x 9” pan. Set aside.
In a lg. bowl, combine better batter or flours/starches and xanthan gum with sugar, cocoa, baking soda, salt.
Add milk, shortening, vanilla.
Beat on low for 30 sec. to combine, then beat on high for an additional two minutes. Add eggs or applesauce and beat on high two min. more
Pour into pan(s).
Bake in preheated oven for 29-36 min. or until toothpick inserted near center comes out clean.
Cool on wire rack for 10 min.
Cover with another rack to invert and remove from pan(s) if needed.
Cool completely. Frost as desired.
677g total carbs
100g weight = approx. 60g carbs
This recipe made 31 cupcakes, so each unfrosted cupcake was 21g carbs.
Cupcakes freeze and keep well (like there’s really going to be leftovers).
Frost with Chocolate Frosting or Marshmallow Frosting (see Recipes section)
