We need to take care of ourselves, too! We've got delicious and easy recipes, the latest fashion and home decor trends, health topics that impact every woman and so much more. So grab a cup of coffee and dig in.
It truly takes a village to raise a child, and we're here for you! Link up with a community of moms just like you and learn about fabulous events in your area plus amazing product giveaways, discounts and more!
The key to making a delicious gluten-free cake is to make sure you have a load of flavor layers (see: bourbon + coffee) as well as using a high quality gluten-free, all-purpose flour. I like to use Cup 4 Cup but experiment and see what works best in your kitchen.
A note: Sifting the powdered sugar in the icing is key—don't miss that step.
Heat granulated sugar, butter, and 1/2 cup cocoa powder in a large saucepan over medium heat until butter melts, stirring constantly. Remove from heat. Add eggs and 1 teaspoon vanilla; beat lightly just until combined.
Stir together flour, baking powder, and baking soda in a bowl; set aside. Stir together milk and 1/4 cup bourbon; stir in coffee crystals. Add gluten-free flour mixture and milk mixture alternately to the chocolate mixture, beating by hand after each addition.
Pour into a greased 15x10x1-inch baking pan and bake for 25 minutes or until a toothpick comes out clean from the center. Allow to cool for at least 30 minutes.
While it’s cooling, make the glaze: Stir together 2 1/2 cups sifted powdered sugar, 2 tablespoons unsweetened cocoa powder, 1 tablespoon bourbon, and 1 1/4 teaspoons vanilla. Stir in 4 tablespoons brewed coffee. Glaze the top of the cake and cut into portions to serve.
Optional: Serve with a scoop of vanilla ice cream on top.
Photograph by Daniel Montoya
This recipe courtesy of "The Gluten-Free Cheat Sheet" by April Peveteaux (Perigee/Penguin 2015)