Lake Atitlan Gluten Free Cake Recipe, nine years ago I was diagnosed with a gluten sensitivity so when I moved to Lake Atitlan Guatemala I began to improvise and experiment with food to create delicious alternatives to my favorite dishes.
Lake Atitlan Gluten Free Cake Recipe
Unlike some gluten free cake recipes that come out tasting grainy or tasting like cardboard this Lake Atitlan Gluten Free Cake Recipe is easy to make and is amazing in taste and texture. If you are in the Lake Atitlan area the following ingredients can be purchased at Chalo’s Grocery and Market located at the corner of Calle Principal and Calle Amate.
4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
¾ cup sugar
3 large eggs
½ cup unsweetened cocoa powder plus additional for sprinkling
½ teaspoon of baking powder
Preheat oven to 375F degrees. Grease a loaf pan and dust with cocoa powder.
In a double boiler melt chocolate and butter making sure to stir it until it is smooth. Once the mixture is smooth remove from heat and whisk sugar into the chocolate mixture. Add eggs, one at a time, and whisk well. Sift ½ cup cocoa powder over chocolate mixture and whisk until just combined.
Add ½ teaspoon of baking powder and mix. Important not to add this before always at the end.
Pour batter into a loaf pan. Bake at 375F for approximately 30-40 minutes, do not over bake. The top of the cake will form a thin crust. Remove and cool when done. Dust with powdered sugar and garnish with strawberries.
To make a nice topping of strawberry’s which are always in season at Lake Atitlan, crush the strawberry’s in a bowl with brown sugar and vanilla. Let rest for 30 minutes and then spread over the cake and enjoy.
This Lake Atitlan Gluten Free Cake Recipe is truly one of the best cake recipes I have ever tasted.