Join me in this impromptu baking vlog as we whip up a delicious gluten-free non-dairy chocolate cake together. Let’s bake!
Whipping up a Decadent Gluten-Free Chocolate Cake Together!
Join me for an impromptu baking vlog where I whip up a delicious gluten-free, non-dairy chocolate cake! From showing off my oven and melting butter, to figuring out sugar substitution measurements, this video captures every step of the baking process. Watch as I taste the cake batter, discuss the difference between an air fryer and a convection oven, and realize I need to make frosting too. You’ll also hear me rant about my ADHD/OCD, prepare the baking pan, pour the batter, and talk about how sick I feel.
Learn my hack for eating healthy, and see me struggle with cornstarch while making frosting. Despite a few hiccups, I manage to reveal a beautiful cake at the end. Bake with me and enjoy the fun, mess, and delicious results!
Whisking up Magic: A Spontaneous Gluten-Free Chocolate Cake Adventure
Hey y’all I’m currently sick and cooking cake don’t judge me but here’s a recipe I use and I made a bunch of substitution I substituted the sugar with a REO to I might have to add some Stevia after I taste it vegetable oil with olive oil Li Mor vanilla extract all purpose flour with o flour baking sodas salt with Himalayan pink salt and yeah yeah cuz I.
Really wanted something sweet and we had dark chocolate pretzels but Zach Airi Zach look oh I got a perfect melt look hold my phone know what I’m not going to do I’m not going to put it on the part that’s over the batter cuz if it falls or I knock it over I won’t fall into the cake I’m be mad but yeah okay so I’m about to taste.
It first cuz I’m over here trying to warm some butter bacon butter cuz I’m going to cook in a cast IR Skillet and then they said there’s a bunch of stuff they said when you cooking cast IR Skillet you should grease it first and then sprinkle like some flour on it it’s also cocoa powder if you’re making some chocolate which I am so want to sprinkle.
Cocoa powder on it make sure all the excess is off and then preheat the cast IR Skillet so that the crust of the cake could be like kind of crispy and then cake apparently Cooks even faster than the cast SK so I have to pay attention to that it should be enough and I love this oven look it has a whole warmer ooh and this it’s on three I’m going to show.
You how it works one one two three so the highest level is three and it’s not not hot but it’s like if you press your F now for long enough it gets pretty hot so this will melt the butter pretty well but right now so when I looked at the conversion of arrol to Sugar it said that one cup of sugar is equal to 1 and 1/3 cups of arrol I just so happened to.
Only have one cup of rol left so a third cup was missing now I looked on the same chart it says A3 cup of orol is equivalent to 2 tasps of stevia but before I add this because Stevie has a very bitter taste and I’d rather not use it but I will if I have to but before I do all that extra we going to taste it it’s all chocolate you guys I made a.
Cake in like 10 minutes M that’s good okay it is like on the less sweet side for cake so I’m going to try one teaspoon first if you have never used Stevia then you wouldn’t know this stuff is super strong when I use it I’ll be using drops at a time I don’t ever use like a whole teaspoon hopefully don’t not going to say it don’t want to jinx.
It okay we going to mix that in there real good gosh I sure do hate the ins I feel like crap I really do but I want a cake will I regret it maybe maybe not that one teaspoon of stevia already made a huge difference you know what I’m wondering if I should even add another one cuz then it might have that weird taste see as a cake that’s perfect I’m.
Not making any sweeter my but also I’m not a sweet sweet type of person like I don’t love sweet stuff so the average person would probably think it wasn’t sweet enough I think it’s just right okay always have you some Stevia cuz you’re not going to run out of this you know how many times I’ve used it and it’s.
Only cuz you literally outside of a big cake where I only put one teaspoon and it made dramatic difference you really just be needing drops like I’ll be afraid to use it when I make hot chocolate and stuff for one cup because literally first of all up but literally it makes a huge difference so I’ll update on the melting butter before that.
Spoon do that it’s going to melt even more and update we are officially not using the microwave anymore how long has it been it’s been about a month maybe two since the last time I’ve used a microwave slight FX but not really because it’s very inconvenient first of all we don’t have air fryer here we’re definitely going to need to get an air.
Fryer specifically because okay there is a convectional oven clearly you if you were paying attention you seeing the fans that’s the same thing as air fryer but it’s a difference between putting something in a big old oven and having a compact air fryer where it’s like you know a big oven takes longer to preheat and stuff it’s just way quicker air.
Fryers are quicker and like more compact because it’s smaller so you can do like individual meals quicker in an air fryer in the oven you can do big meals quicker it takes a little longer to do individual meals and I’m not I’m just not that patient when it comes to my food especially because I I already wait until I’m starving to death to eat.
Thanks to my ADHD it could be way clearer but but I think it’s the lighting okay what am I doing I’m so excited I’m making a cake hold up I’m making a cake with no frosting what the heck am I going to make frosting I wish I had whipped cream we don’t even have milk hold on we have some non-dairy oat cream right this is Bomb I had to flip.
The camera for this one when I tell you this is Bomb you can put this in black coffee and look how much sugar it got only four gr of added sugar and it’s bomb now I’m about to figure out how to make some frosting at a creamer it’s all melted down I’m put y’all on the tripod we going to butter this paint keep in mind we just moved so we have limited.
Things cuz we got rid of a bunch of stuff from our last apartment and I literally had to just use this the only measuring thing we got what did I do with the metal one I think so the I don’t know if this is the ADHD thing OCD thing but it’s one of those things where you’re very particular and I think one of the measuring cut pieces went missing.
Or the ring I think it’s just the ring holder that went missing and because of that I have no interest in that set anymore I don’t know if it’s in storage cuz we didn’t get everything out of storage yet or if I threw it away or gave it well I wouldn’t throw it away gave it away but I want a new one and I’m not even engaging in the one we have.
Until well not until at all because no whenever I have anything missing from a set which r barely happens keep in mind because I’m so particular by my stuff but if that happens then I’m I’m done with it I’ve gotten better because look distracted but we have these right and these are too expensive to just throw away but there’s a reason why that one.
Sitting there without a cap and that one s it’s because if you accidentally put them in the oven the silicone seam part and the plastic melt I don’t know why they wouldn’t have made it to where it doesn’t melt or just made the lids glass I don’t know but anyways it irks me every time I think of it but I have to get over it I will get over it because.
It’s nothing there’s bigger things to worry about in life to re in this pan and why is my tripod doing this okay you’re good now but you’re not okay are you done okay cool be done then okay it’s time to gracee the pen like you gracee your scalp get all the nooks and cres come on phone get in like another thing why am I so pressed about keeping.
This in the circle it’s not cooking get over it but then your bra brains like it’s not centered so hurry up and do it so you can Center it back o I’m making a mess I always make the biggest mess on the stove I never get that the counter will be pretty clean but the stove will be dirty like that’s cocoa powder right there how is cocoa powder on the stove.
Oh I migrated over here for a minute when I was pouring it in the measuring cup okay and then what they had said oh that’s plenty but they said to sprinkle oh some chunks look at all this golly what oh my gosh this stuff expires in December so I can use as much as I need about making hot chocolate and everything I don’t like waste at all not.
On purpose anyways why is it doing this Stay Stay whatever I don’t think any other way okay I’m got to wash my hands okay so we’re back I wiped the counter off a little bit and I tapped out the excess chocolate P right now I’m just going to put this cake up in there it’s a heavy Bowl alone not one of them plastic bowls but one of them aluminum.
Bowls a glass Pyrex Bowl oh y’all I forgot to preheat the pan that’s a me thing I do that so it won’t be all crispy and whatnot but it’s still going to be cake so it says to preheat the oven 375 I’m not going to use convection because it might cook it too fast I don’t know what it’s going to do but I’m just going to use regular convention if.
You didn’t know difference between convection and Convention is a fan the convection is a fan that circulates the heat so it Cooks more evenly and because it Cooks more evenly it Cooks quicker and I don’t know if I want my cake to cook too quick cuz it’s already in a cast IR Skillet so we going to do one at a time n two at a time to we cook in 5.
Minutes and then cake is weird y’all remember growing up and being able to lick the bowl and stuff I’m too sick to do that I’m see Z on yeah he happily took the bowl and the Whisk so that cake is going to sit there until the oven preheats it’s on 175 right now I’m about to figure out how to make some frosting all right the the pin is pre preed the.
Oven is preheated got got this oh it’s hot I got these silicone of Ms and you can’t even grab stuff very good in them it’s so frustrating so I was so excited I’m like finally Ms that aren’t fabric but it’s hard to grab I don’t know if it’s cuz my hands are no it’s not cuz Zach had problems too it’s not cuz my.
Hands are small it’s very aggravating see these are my fingers I’m trying to grab with this the actual front part why my fingers right here it’s weird once you saw one problem another one arises I’mma stick beside them and these are for the pots these are before you know grabbing the pot these areen you can’t use these grab stuff out the oven.
Because the heat will go through it came with two of them Ms I really don’t know where the other one is right now and then two of these and I keep them on the thing for now and apparently this thing is not for oven use so I took it off because I’m not trying to damage it before I barely use it y I’m so sick hopefully I don’t look sick but I got a.
Fever but it’s like a low grade fever I don’t have one of those cofin sinus stuff like runny nose well I wouldn’t even say runny cuz it’s not really runny but every now and then I got to blow it cuz it gets runny I had a sore throat it’s not a sore anymore but the more I cough more it’s going to hurt so we’re going to have to order some cough drops.
I had cough drops from the last time I was sick but Zach ate the rest like it was candy oh my gosh he has the Sweet Tooth I don’t be having a sweet tooth I mean this is a bad time to say that but I usually don’t be having a sweet tooth that has a sweet tooth i’ be having the Savory food I always want Savory Foods and I looked it up and they said it’s.
When you’re really hungry you crave Savory Foods and it’s because I normally wait till I’m super hungry to eat unless I have alarm set to tell myself when to eat so I normally crave sa Savory Foods like I want to eat fruit to be healthy and I will not not have any what do you call it I won’t want it like I want to eat it but other fruit is too sweet I.
Don’t want nothing sweet I want something salty not even salty just Savory not on the sweet side and it aggravated me so much I was like that’s the problem how you going to eat healthy the main way to eat healthy is eating fruits and you don’t want to eat fruit but if I make myself eat not make myself if I okay this is a part of the routine.
That I’ve been setting for myself eating at certain times because these are around the Times where I am hungry I just don’t realize I’m hungry so if I remind myself to eat then I’ll more than likely end up getting like something with fruit and stuff that’s when I eat the healthiest when I remind myself to eat when my body tells me I’m hungry I’m.
Starving to death if I say out my mouth I’m hungry I’m not hungry I’m starving to death cuz I didn’t withheld the fact that I was hungry for some reason didn’t even know it but I did oh they have different color handles I didn’t get well I get a black one one and the paint is black that be doing the most with it so if I mess this up I can get another.
One and they have blue we’re in here trying to do the Baltimore strut Challenge and I keep I keep doing the like a old school twostep I’m not doing the right thing and I don’t know what I do wrong it’s hard there’s some things that I want like that and then some things it’s like and this is one of those things.
It’s like okay when you see me I’m be making some frosting y’all I just realized I have not okay we can say like 5 minutes because I have not been timing this and I am the worst person when it comes to it says 25 to 30 minutes until a toothpick enter in the center comes out oh and I got toothpicks well we got two.
We have your m in hill Oh back there yes I didn’t put them up yet they’re out here with the spices I have all the spices out on the counter because I have like a spice organization thing that I got to do a video to and I don’t know why I haven’t done the video yet I could do it whenever I should do that video soon oh yes cuz I have a lot of videos.
To edit and I get really anxious about making more videos when I have to edit videos like this video right here this is literally like on a whim type of video I had no intention on making any more videos until I start editing the ones I already had I was on to roll with that but a bunch of happened so we ain’t going to get into that but yeah this.
Close to finally what was I saying toothpick timer 20 minutes to 30 we’re going to do 20 okay so for the frosting I kind of don’t know what the hell I’m doing because I have the the small pot in the freezer with the Whisk and the creamer I showed yall about I had it warming on the center thing then I read something and it said chill the frosting.
Afterwards yeah’ I hope I’m doing it the right way but anyways I was okay so if I chill afterwards then why don’t I just chill it with the pot and whisk so like when I whisk it it stay cold and then it thickens and I looked up how to thicken frosting with if I can thicken frosting with corn starch because they told me to put a whole.
Bunch of powder sugar and I’m doing all that sugar stuff and they said yeah it’s the best way to thicken your frosting without corn star is the best way of thicken your frosting without changing the flavor and I’m going to add vanilla extract as well and maybe a drop or two of stevia to add some sweetness but the creamer in itself already has four grams.
To add sugar brown sugar to be exact and I might add cocoa powder if I need to but I rather not I rather keep it like a not chocolate non-chocolate frosting I’d rather be a non chocolate frosting but if I have to then I’ll add it’s fun talking to the camera again okay I’m going to play a video cuz I’m bored so I just checked the cake definitely not.
Done yet so it’s at 25 minutes to 30 minutes so I added extra 5 minutes and we’ll see how the toothpick looks after all right so after extra 5 minutes they’re still sticky stuff on tip so another 5 minutes so it seems like it’s going to take the actual full 30 minutes I why I say nonstick pans it cook faster cuz clearly it doesn’t the cake is the.
Better away I’m getting sleepy all right y’all so at this point it’s been 30 minutes the recipe said 25 to 30 minutes and they’re still a little bit on the toothpick I’m going to take it out because I’m not trying to have dry cake it’s supposed to be a moist cake recipe so maybe that’s why all right so I’m about to start making the frosting took.
This this and this out the freezer and this is like trial and error I’m just going to update y’all as we go okay so it’s literally 1:00 in the morning I’m sleepy and I started make them frosting and I’m like why isn’t it thickening and then look up do you have to heat up corn starch in order for it to thicken they say yeah you do have to let it boil a.
Little bit in order for it to gelatinize yeah they use word gelatin that’s a word yeah and I’m like so stove and when it thickens I’m going to have to put in the Freez giving not going to be able to taste the cake till like 2:00 in the morning cuz after it boils it’s going to take a good hour to get cold cold and then I’ll spread it on the cake which is.
Done yall want to see the cake it Blends into the cast time like it’s black it looks like a they call devil’s food cake those dark chocolate cakes I knew I put a little more dark chocolate than it ex but let’s see the picture how much the picture looks milky it looks more milk chocolate but also that could just be the outside.
Of it and the inside could probably be like I don’t know I put extra dark chocolate in though but regardless I know it’s going to be good especially with this frosting oh I’m ready y’all I mess around and put two tablespoons of corn starch in it I should just did one but then again I didn’t know I had to heat it look at this and it’s stuck to.
The Whisk so what I’m going to do is take that off the eye I’m going add some water how much probably just like 1/4 cup of water to that butter we going at least get it off the Whisk I’m going to use a fork now and then put it in the freezer to cool and I’m going to show you the consistency before I put it in the freezer this time it’s buttercream.
Consistency a no whipped nothing I’m might have to put a whole half a cup I wish y’all could see or a half a cup of water that butter probably is not going to make much of a difference I’m not going to waste it since it’s already in there might as well not the stuff is still away okay it’s coming off that’s as good as it’s going to get for right.
Now my hand itch and get this fork with this stuff up bu it’s hot consistency is already giving icing though that’s the crazy part it’s interesting pretty interesting might have to add more water cuz it’s a little lump so we’ll say a whole cup of water I’m going add another half a cup not it getting water again I’ll be back in case y’all didn’t know.
I’m done this okay first of all look at the consistency see that D dup nice and runny well not runny still thick like gravy like but let’s talk about the flavor maintained does not taste like anything outside of the original ooh it’s tasting now I do have to put it in the freezer and I’ll get back to y’all when that happens I just added some.
Vanilla extract too and some two drops of stevia outside of the water yeah I feel like I should put foil on this I left the warming Center on it was more than I needed I’m about to sit down and relax because I feel exhausted I don’t know why I’m doing this to myself I really wanted it so putting this in the freezer and I’ll be back when it’s time.
To frost this cake
