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Living gluten free easily by eating real food and a few gf processed foods

Gluten-Free Mile-High Chocolate Cake

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As our Suite of Sweets for Sweethearts event continues, today I have the pleasure of sharing Gluten-Free Entertaining:  More than 100 Naturally Wheat-Free Recipes for Parties and Special Occasions with you all. This cookbook is the newest cookbook from one of my favorites, Olivia Dupin! Let me tell you about this cookbook and share two recipes, gluten-free Mile-High Chocolate Cake in today’s post and gluten-free Double Strawberry Waffles in another post.

When you want to impress, try this Mile-High Chocolate Cake with Pumpkin Custard Filling from Gluten-Free Entertaining. Sub out the pumpkin custard with any other frosting/custard if you like. (photo)

Olivia is a professionally trained chef who has been living gluten free and creating gluten-free recipes since 2009 when she was diagnosed with celiac disease. I’ve been a big fan of Olivia’s since she “friended” me years ago when it looked like I’d be able to attend a gluten-free retreat where she was going to be the chef. Sadly, I did not end up getting to go to that event, but we’ve stayed “connected” ever since.

You can read more about Olivia on her website, Liv Gluten Free, here. (Interesting tidbit … Olivia has worked as a private chef for some celebrities, including performing a stint for comedian Jerry Seinfeld.) You can also check out a few of her recipes on her site (like Chocolate Chip Cookie Dough Ice Cream … hello!) and find more on her Facebook page.

So far, this year’s Suite of Sweets for Sweethearts event has featured Vanilla Pudding (from Everyday Classics:  68 Tasty & Essential Gluten-Free, Dairy-Free, Egg-Free, and Soy-Free Recipes, Chocolate Pie (from The Paleo Chocolate Lovers’ Cookbook), and Red Velvet Cupcakes (from Gluten-Free 101). All such delectable goodies!

Suite of Sweets for Sweethearts on Gluten Free Easily

I asked my readers on Facebook to choose the recipe they’d like to see next in this SSS event and Olivia’s Mile-High Chocolate Cake won the vote. I think you made a great choice for obvious reasons! (This recipe is also the one featured on the cover of Gluten-Free Entertaining.)

Another recipe of Olivia’s, her Double Strawberry Waffles recipe, was also in the running. That recipe came in a very close third, so I asked Olivia if I could share both with you all and she has graciously agreed. I love that! Be sure to check out the Double Strawberry Waffles later.

Olivia’s recipes are not difficult to make and she focuses on naturally gluten-free ingredients. I loved her first book, The Complete Guide to Naturally Gluten-Free Foods: Your Starter Manual to Going G-Free the Easy, No-Fuss Way-Includes 100 Simply Delicious Recipes!, for this very same reason.

If you’re not one to host a lot of events—or any really—you might think that Gluten-Free Entertaining would not be a good choice for you. You would be mistaken. While this book is definitely terrific for anyone who entertains, it’s also great for your average person (and couple or family) who might never entertain. Here’s why.

Olivia offers you 14 complete meal plans/recipe groupings in this book and you can use them or the individual recipes in them any time for your own family. You don’t have to have a houseful or be on a date (one section is “Impress a Date Night”) to appreciate meals that include Baked Salmon with Roasted Tomatoes, Garlic Shrimp, Green Bean and Bacon Casserole (a sort of “grown-up” version of that other ubiquitous holiday Green Bean Casserole), Lemony Sugar Snap Peas, Crepes with Cannoli Cream, Easy Vanilla Cupcakes, or Mom’s Chocolate Chip Cookies.

One comment that I hear often from folks entering giveaways is that they’re looking to get out of a cooking rut. I get that. Part of that sometimes is having a main dish idea, but not knowing what to serve with it. Olivia’s new cookbook will help you come up with some terrific, but easy meals, and get you out of your rut.

Gluten-Free Entertaining from Olivia Dupin

And if you’re someone who does like to entertain friends and family, Olivia will walk you through all the steps needed to do so. There are three main sections in Gluten-Free Entertaining:  Planning the Perfect Pantry, Celebrating the Holidays, and Special Occasions. Within those sections, you’ll find events like “Passover Seder,” “Christmas Cookie Exchange,” “Easter Brunch,”  “Baby Shower Brunch Buffet,” and “Spanish Tapas Dinner Party.”

And even within those, there are recipes for everyone. For example, one recipe under Passover Seder is Chocolate Chip Almond Torte and the recipes within the Baby Shower Brunch Buffet section include Buttermilk Biscuits, Quick Sausage Gravy, and Sugar and Spicy Cookie Mix Party Favors. That last recipe is Olivia’s baby shower version of a Cookie Mix in a Jar, but with only a slight tweak, it could also be used for easy homemade holiday gifts.

When gluten-free flour is required for her recipes in this book, Olivia uses a three-ingredient flour blend. As Olivia states, you can make her blend up ahead of time or simply measure out the individual ingredients as needed for each recipe when you make them (as you’ll see noted in her recipes).

She frosts her gluten-free Mile-High Chocolate Cake with pumpkin custard as part of her “Giving Thanks Celebration” section, but you could easily use your own favorite frosting as filling between the three layers instead. Olivia says, “This stunning three-layer cake is made in one bowl and is so simple and delicious you will want to use it for many special occasions, or maybe even no occasion at all.”

The Giveaway of Gluten-Free Entertaining

UPDATE:  This cookbook giveaway is now closed.

Mile-High Chocolate Cake Recipe

Mile-High Chocolate Cake with Pumpkin Custard from Gluten-Free Entertaining
Print

Gluten-Free Mile-High Chocolate Cake

Olivia says: "This stunning three-layer cake is made in one bowl and is so simple and delicious you will want to use it for many special occasions, or maybe even no occasion at all."

Ingredients

For pumpkin filling:

  • 2 cups (470 ml) milk
  • 1 can (14 ounces, or 392 g) pumpkin purée
  • 2 eggs
  • 4 egg yolks
  • 1 ¼ cups (250 g) sugar
  • 5 tablespoons (40 g) cornstarch
  • 4 teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • ½ cup (112 g) cold unsalted butter
  • 1 tablespoon (15 ml) vanilla extract

For cake:

  • 3 cups (600 g) sugar
  • 4 cups (480 g) Liv’s Flour Blend (page 15) (or 2 cups (240 g) cornstarch + 1 cup (120 g) almond flour + 1 cup (120 g) gluten-free oat flour)
  • 2 cups (240 g) cocoa powder
  • 4 teaspoons baking powder
  • 1 tablespoon (14 g) baking soda
  • 1 teaspoon salt
  • 6 eggs
  • 2 cups (470 ml) milk
  • 1 ½ cups (355 ml) canola oil
  • 4 teaspoons vanilla extract
  • 1 cup (235 ml) boiling water
  • 3 tablespoons (22 g) powdered sugar, for garnish

Instructions

To make the pumpkin filling:

  1. In a large saucepan, combine the milk, pumpkin purée, whole eggs, egg yolks, sugar, cornstarch, pumpkin pie spice, and salt. Cook over medium heat, whisking frequently, until the mixture begins to bubble. Lower the heat slightly, switch to a rubber spatula, and stir the mixture constantly until it is very thick and resembles pudding. Remove from heat. Add the cold butter and stir until completely melted. Add the vanilla and stir to combine. Pour into a heat-proof container and place plastic wrap directly on the surface to prevent a skin from forming. Cool to room temperature, then refrigerate until completely cooled and set, at least 3 to 4 hours.

To make the cake:

  1. Preheat your oven to 350˚F (180˚C, or gas mark 4).
  2. Grease three 8-inch (20 cm) round cake pans. Line the bottoms of the cake pans with parchment paper cut to fit, then grease the paper and set aside.
  3. In a very large bowl, whisk together the sugar, flour blend, cocoa, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla and stir to combine. Stir in the boiling water. Distribute the batter evenly among the 3 prepared pans.
  4. Bake the cakes for 35 to 40 minutes, or until a toothpick inserted into the center of each one comes out clean. Cool for 20 minutes, then run a sharp knife along the edge of each pan and invert each cake onto a cooling rack. Cool completely.
  5. To assemble the cake, place 1 cake layer on a serving plate. Top with half of the pumpkin filling, then top with a second cake layer, and add the remaining filling. Top with the final cake layer. Dust with the powdered sugar before serving.

Notes

This recipe is printed with permission from Olivia Dupin and Quayside Publishing.

If you do not have three pans, you can bake the cakes in batches.This recipe is also soy-free.Yield: 12 servings

Chef’s Tip: This cake recipe makes 36 cupcakes. Just fill a cupcake pan three-quarters of the way and bake for about 18 minutes at 350˚F (180˚C, or gas mark 4). Try using the pumpkin filling to stuff the cupcakes and top with your favorite frosting.

Shirley's Note: I'm pretty sure that you can substitute your favorite frosting, custard, or pudding for the pumpkin filling if you'd like.

Courses Dessert

Full disclosure:  This giveaway is sponsored by Olivia Dupin and Quayside Publishing, but all opinions expressed herein are my own.

Originally published February 14, 2014; updated January 27; 2019.

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Comments

  1. I like to fix for my kids, grandkids, and great granddaughter on special occasions. I have fixed a Valentine dinner for the last 2 years for them. First year I went all out and my husband wore a tux shirt. I even ask each one what they would like. BOY, that was hard to cook so many different things. Now, our granddaughter in law seems to be gluten intolerate. That makes it harder.

    Reply

  2. I enjoy entertaining at Christmas time and out on the patio in the summer months. Your site name says it all, the best way to eat GF is to eat food in its natural form.

    Reply

  3. This looks so GREAT that I’m hoping I’ll be able to make it. I need to know if you can replace the Oak Flour with maybe Potato, Bean or some other flour.
    No rice or corn flour either.
    Thanks a bunch

    Reply

  4. I like to entertain but just trying to re-work my favorite recipes isn’t enough. I need new and interesting choices. Yeah for this book!!!

    Reply

  5. Just curious if all the recipes involve oat flour. We avoid it since it’s so close to gluten and some studies show that it causes damage even when it’s GF oats. Do you know if there’s an easy sub? The cake looks beautiful and the pumpkin filling sounds delicious. Thanks!

    Reply

  6. PS Regarding the giveaway, I love to entertain, especially family friends. And with 5 kids, it’s sort of a party every night here. 🙂

    Reply

  8. My dad surely likes to entertain. There’s a guest in our house every other day! It get’s annoying at times but atleast we get to eat delicacies every time 😉 I rarely cook but my mom is surely a cooking rut making almost same dishes for our guests! I am deciding to turn completely gluten-free, however haven’t taken the plunge completely yet.

    Reply

  10. I am definitely in a cooking rut. I am finding I am eating the same things day after day, week after week. If I win the cookbook giveaway hopefully I will be inspired to break out of my rut. (: Thanks for the giveaway.

    Reply

  12. I love to entertain, and do so quite frequently, and yes I also do need a nudge to get me out of a cooking rut.
    And I LOVE cook books!
    Thanks for the giveaway, they are always fun whether I win or not 🙂

    Reply

  13. And I have liked your GFE page for a while now 🙂 🙂 🙂 – always such great advice, great links, great everything to be found there! Keep it going dear friend!

    Reply

  14. Aaaaaaaaaaaand, I just went and “Liked” the Liv Gluten free FB page…..well I hope that just upped my chances to win 🙂

    Reply

  15. I love to entertain, especially during the holidays. However, since I have been gluten free, I have not entertained very much. I’m always concerned that my gluten free dishes….though they taste great to me…. will not be up to par for those who do eat gluten. In addition, I just don’t have many ideas of what to serve. I could use help!
    I have liked you on Facebook and get your notifications. I have to say that I really enjoy your posts. I didn’t know about Liv, but will go there to like her page.

    Reply

  16. Both my daughter and I are gluten free and I’m always looking for interesting recipes as it it very easy to get in a rut. Summer is my favorite time to entertain.

    Reply

  19. I love to entertain year round. Being new to the GF life, I am always excited about recipes that allow me to still enjoy entertaining yet are tasty as GF. Thanks!

    Reply

  20. Ohh… I missed this post – I like to think that I like to entertain, but really I stink at it. I’m horrible about inviting people over, AND figuring out what do serve them. Seriously. lol Would love this book, looks good!

    Reply

  23. I don’t entertain, but I do like to bring something when I attend a gathering. These recipes sound great!
    I also “like” Liv GF and gfe on fb.

    Reply

  27. I have only been gluten free about 7 months after a CD diagnosis. I would love some recipes for entertaining!!

    Reply

  33. We are new to GF cooking and so far have had some major flops. I am in need of a true and tried book that will help this trend stop!

    Reply

  35. I love to cook for family and friends!!
    Since going gluten-free about 1 1/2 years ago, it has been a challenge to find recipes that everyone enjoys and I don’t hear “you can tell it’s gluten-free”.
    Iwould really love to win your Gluten-Free Entertaining cookbook:)

    Reply

  38. This cake looks delicious! I would like to win the book to find more recipes. I love to bake and entertain my guests with my gluten free baking. 😉

    Reply

  44. I entertain on a regular basis and try to include a few gf dishes in the meals – even if I’m the only one eating gf.

    Reply

  45. My husband and I are newly gluten free. The fist month or so was fairly easy. But, since then, i feel stuck about what to cook. Definitely in a rut. I work at home, so I cook every single meal, every single day. Would love some new inspiration that comes with a new cookbook!

    Reply

  46. I enjoy cooking gf recipes but only if they are natural ingredients like I see in these recipes. GF is expensive enoug. I like recipes that actually save money!!

    Reply

  50. New to Gluten Free, but these dishes look amazing. My 2 year old grandson must be Gluten Free. I need all type of help so he can have a well rounded diet. He is also allergic to dairy,oats,, barley, rye. I will be learning all I can learn for him to be healthy. Thanks for a chance to win.

    Reply

  51. My husband makes a super tall chocolate cake like this, but I haven’t been able to have any since going gluten free. I can’t wait to try this recipe!

    Reply

  53. Entertaining when on gf is still a bit scary to us. But winning this book could help us get the right encouragement and ideas. Thank you for the opportunity. I will spread the word on my fb page!

    Reply

  54. Not sure yet, but because of current symptoms, I believe I have gluten intolerance. Would love to win this book so I can entertain my huge family and teach them a new “normal”
    Good luck!

    Reply

  59. I am gluten free. My husband’s family is large. At family gatherings we all bring a dish. I cant eat anything unless i bring a few things that are gf and tasty for everyone. And recently I bad a baby girl and she has a lot of digestiv issues- causing me to have to change my diet completely. So I could use some new fresh ideas!

    Reply

  60. I am a cook and a baker. Everyone knows me for my baking. And recently, I have had to go Gluten Free and this has proven difficult for my family to cope with, for me to learn, and for my friends to understand. Mostly because they always expect me to bake and then find it strange that I cannot eat what I have made. How amazing it would be to be able to bake something that everyone LOVES, that is up to my normal baking standard, and that I can eat too! And to have options?!?! Goodness…that would be amazing. My 4 year old will be happy to see mommy eating ‘celebration’ cakes with the family again.

    Reply

  62. I love to entertain all the time. Love to try new recipes…gluten free and my knees are working better than they have in years.

    Reply

  70. I have been trying to find some fun gf recipes for sharing with my life group at church. This mile high cake sounds like it will fill the bill. I have been gf for 2 years now and while I have not lost weight any more I do feel healthier.

    Reply

  71. My husband and I LOVE to entertain… One of our favorite things to do together is to cook (cooking for each other is how we fell in love!) A lot of our friends and family are GF, so this book would be so helpful to us because new and easy GF recipes are a must in our house!

    Reply

  74. I’ve been in a cooking rut for a while. I’ve gone gluten free due to an intolerance that developed after a major stomach bacteria infection. I really miss baking and having fresh bread and desserts. I’d love a good gluten free cookbook.

    Reply

  75. I’ve been looking for a good waffle recipe. Can;t wait to give this a try! Not so interested in the cake, but the cake stand is to die for!!

    Reply

  78. I too am in a cooking rut!! Would love to win your cookbook to spice things up! Liked gfe and liv on fb. Am so looking forward to new recipes!!!

    Reply

  80. I am new to the Gluten free lifestyle and look forward to bringing “treats” to the get togethers that I go to. Having recently been diagnosed as having a wheat allergy, I have not quite given up wheat yet. I am still searching for alternatives. I look forward to trying the recipes on this page! So excited! The waffles look great.

    Reply

  82. I year old is autistic and has to be gluten and casin free. Love all of the recipe ideas and our whole family is now gluten free. I need the cookbook to cook more wonderful things.

    Reply

  91. Love to entertain and want some new ideas. Recently diagnosed with Celiacs and ready to learn new ideas.

    Liked liv on facebook

    Reply

  92. I love to entertain, and would love to have this cookbook to offer my guest with gluten sensitivity an opportunity to fellowship with us and enjoy nice treats.

    Reply

  93. I just found out over the summer that I have a wheat and rye allergy. Bad enough the I went to the hospital with my throat swollen. Anyways my husband loves desserts and feels that he can’t have them without me. I am sure he would appreciate it as much as I would.

    Thank you.
    Penney

    Reply

  95. Hubby and son both diagnosed celiac within a few months of each other. would love this book to get some fantastic recipes to help them on their journey to good health and good food 🙂 Love to bake and finding the transition a bit difficult so this would be a marvellous help.

    Reply

  97. These recipes look GREAT! I’m assuming you can substitute tapioca or potato starch for the corn starch – I hope? In addition to being g-f, I have a life-threatening allergy to corn. Makes life difficult, because it’s in everything!

    Reply

    • Hi Barbara–If you’ve had good luck subbing those for cornstarch before, they *should* work pretty well. All three are not exactly equal and you might Google to read more on the differences on those related to gluten-free baking. I know that Karina (Gluten-Free Goddess) and Carla (Gluten-Free Recipe Box) both discuss this topic. I’m sure you’ll figure out a workable solution! 🙂

      Shirley

      Reply

  99. Hi Shirley
    So excited to have won this giveaway. Can’t wait to try some of the recipes. I emailed you my address. Thanks so much!

    Reply

  100. WOW!!! I was really wanting this cookbook and now I’m one of the winners. Thank you so very much. Now I don’t have to just drool over the great pictures!!!

    Reply

    • It’s always fun to win, isn’t it? 😉 You can drool over all the photos when you get your copy and then start cooking, so you can stop drooling and start tasting! 🙂

      Shirley

      Reply

    • Hi Rae–It’s good to see you here at gfe again! 🙂 Olivia’s flour blend is cornstarch, almond flour, and gluten-free oat flour. She tells you the specific amounts of each to use in this recipe. Look at the “OR” and the amounts after gluten-free flour blend is noted in the ingredients in the recipe.

      Shirley

      Reply

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