My family was together last week at my parent’s beach house. They have a home that is made for sharing family time. The type of house that is happier the more people it has in it and positively elated when filled with children squealing and laughing as they play hide and seek.
My source of inspiration was the Coca Cola Cake recipe from Southern Living Magazine. I made my modifications to the recipe and selected which gluten free flours I was going to use. For the Cola Cake, you can use any cola from Boylan's Natural Cane Cola to the more traditional Coca Cola.
As I’m working on the cake batter the children crowd around the countertop to check on my progress. Amazed at the way the cola and baking soda bubble together, just like their volcano experiments. Laughing they ask for my left over cola and take the greatest care in dividing it so each of them can have a little.
1/2 cup brown rice flour
1/2 cup buckwheat flour
1/2 cup sweet rice flour
1/2 cup arrowroot starch
1 tsp baking soda
1/4 cup + 1 Tb cocoa powder
1 cup cane sugar
3/4 cup Turbinado sugar
1 Tb crushed kudzu powder
1 cup Cola
1/2 cup sour milk or buttermilk
1 cup butter, softened
2 large eggs, beaten
2 tsp vanilla extract
1/2 cup butter
1/3 cup Cola
3 Tb cocoa powder
16 0z (1 lb) powdered sugar
1 Tb vanilla extract
Optional: 1/2 cup chopped pecans for topping
1. Preheat the oven to 350 degrees F. Line a 9 x 13 inch pan with parchment paper, so that the bottom and sides are covered.
2. Measure out ½ cup of milk and pour in 1 ½ tsp of white vinegar to make the sour milk. Allow the sour milk to sit until needed later. Remove 2 Tb of the sour milk and pour it into a small bowl with the 1 Tb of kudzu powder. Stir the kudzu and sour milk together. Then place the small bowl into the microwave for 10 seconds or until a soft gel forms. Remove from the microwave and stir the gel until it has a soft creamy consistency. Set the kudzu gel to one side until it is needed later.
3. In a medium sized bowl, dump in all the flours, soda, and cocoa powder. Stir together.
4. Plop the butter into a mixing bowl and beat on medium speed until the butter is soft and creamy. Add the cane and Turbinado sugar and mix well. Then pour in the vanilla extract and dump in the eggs. Mix on low speed until combined with the butter and sugar.
5. Alternate between the dry ingredients and sour milk until the both are added to the mixing bowl using low speed. Plop in the kudzu gel and mix together. Slowly add the cola to the mixture and beat at low speed until it is just mixed together.
7. Turn the cake out on to a cake plate or cookie sheet and peel off the parchment paper. Then frost with the Cola Frosting.
1. Plop the butter in to a mixing bowl and beat on medium speed until the butter is soft and creamy.
2. In a medium sized bowl, dump in the powdered sugar and cocoa powder and stir together.
3. Alternating between the sugar mixture and the cola, add them to the butter mixing them together using low speed. Add the vanilla extract and mix on low speed.
4. Spread the frosting evenly over the Cola Cake and sprinkle with pecans if desired.
The cake had a nice texture that was slightly firm and held together when it was broken off with your fork. For nibbling, it stayed together when you were holding in between your fingers.