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Alexis Gavagan: "Everything came out perfectly. Flavor great all a…" Read More
18Ingredients
50Minutes
1180Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/3 cups gluten free flour (America's Test Kitchen)
- 1/4 cup unsweetened cocoa powder
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. xanthan gum
- 1/8 tsp. baking soda
- 1 1/4 cups sugar
- 2/3 cup sour cream
- 6 Tbsp. coconut oil (melted)
- 2 large eggs
- 1 Tbsp. red food coloring (natural beet)
- 1 1/2 tsp. vanilla
- 8 oz. cream cheese (softened)
- 5 Tbsp. unsalted butter (softened)
- 1 Tbsp. sour cream
- 3/4 tsp. vanilla extract
- 1/8 tsp. salt
- 1 cup confectioners' sugar
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NutritionView More
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1180Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1180Calories from Fat600 |
% DAILY VALUE |
Total Fat67g103% |
Saturated Fat44g220% |
Trans Fat |
Cholesterol230mg77% |
Sodium800mg33% |
Potassium420mg12% |
Protein12g |
Calories from Fat600 |
% DAILY VALUE |
Total Carbohydrate140g47% |
Dietary Fiber5g20% |
Sugars96g |
Vitamin A30% |
Vitamin C2% |
Calcium20% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Alexis Gavagan 5 years ago
Everything came out perfectly. Flavor great all around, the cake was fluffy and held together. The icing was rich.
I didn’t change anything about the recipe or steps, I will absolutely make this again.
Warner 6 years ago
I thought this was a fairly simple and delicious recipe overall!
The only issue I had was my icing was too thin with only a cup of confectioners sugar so I doubled it and it seemed a more appropriate consistancy for what I was looking for.
I also substituted the coconut oil for olive oil because my friend I was making the cupcakes for is allergic