Chocolate Cake

"Flowers have an expression of countenance as much as men and animal. Some seem to smile."

Henry Ward Beecher

Decorating with flowers is really fun and helps create beautiful and unusual cakes and cupcakes. As you can see, the yellow miniature roses were accented with mint leaves and fresh lavender and were the decoration on the gluten free, chocolate cupcakes. The red and white baby roses were accented with fresh lavender and were what distinguished the wheat flour cupcakes from the others. They were served at a birthday dinner for Brent with family and friends.

Chocolate Cake

1 1/2 cups gluten-free flour*
1/2 tsp. salt
1 cup sugar (Florida Crystals)
1/4 cup cocoa powder
1 tsp. baking soda
1 Tbsp. vegetable oil
1 Tbsp. vinegar lemon juice
1 tsp. pure vanilla
1 cup cold water
1/2 cup dairy-free chocolate chips

In a large bowl, mix together flour, salt, sugar, cocoa powder, and baking soda. Make a well in the center of the dry ingredients and pour in liquid ingredients. Using a hand mixer, blend until batter is smooth and creamy. Work quickly, as the lemon juice activates the baking soda and starts the leavening action. Gently stir in chocolate chips. Measure into cupcake papers in muffin tin. Bake at 350 degrees F. for 20 - 25 minutes.

*May substitute wheat flour if desired. For a gluten-free flour blend, consider Bob's Red Mill Gluten Free Flour Blend or a mixture of equal proportions of cornstarch, garbanzo/fava bean flour, and potato starch. Add 1 tsp. xanthan gum for every cup of flour.