Gluten-Free [Dairy-Free] Devil's Food Cake

I have a dear friend (and fellow pastor's wife) who has recently found out that she can't have gluten or dairy. So when my youngest had to make an angel food cake for her English class report and I had 12 egg yolks leftover, I decided to find something gluten and dairy free to use them in. I give you gluten and dairy free devil's food cake.

Dairy Free Dark Chocolate Orange Fudge Drizzle

I love to drizzle fudge sauce over a bundt cake right before serving it and this dairy free version with a hint of orange has been a big hit.

Ingredients

• 1 cup granulated orange sugar (recipe here)
• 1/2 cup unsweetened dark cocoa powder
• 3/4-1 cup extra creamy oat milk (add as you go based on your desired consistency)
• 1 teaspoon orange extract
• pinch of salt

Directions

1. Combine everything in a glass 4 cup measuring cup with a mini whisk or fork. Pop in the microwave for 30 second increments, stirring in between each, for 1 1/2-2 minutes. If you want it thinner, add more oat milk and pop in the microwave for another 30 seconds. 
2. Drizzle over cake, ice cream, fruit, etc. Or simply eat it by the spoonful. :)

Dehydrated [Orange] Zest and Orange Sugar

 I used orange peels but you could really use any citrus fruit peels (lemons, limes, etc.).

1 - Wash, dry, and peel zest layer off the fruit with a potato peeler.

2 - Layer zest peels on dehydrator trays with screens.

3 - Set dehydrator to 145 degrees F and leave for 4-6 hours.

4 - In a food processor of smoothie blender, grind the peel until it is between the size of sugar granules and poppy seeds. Save the container to make orange sugar (see below).

5 - Pour dehydrated zest into a small jar or container and store in a cool, dry place. (I keep mine in my freezer.)

To make the orange sugar, add sugar to the food processor/blender cup and shake, shake, shake. Empty sugar into a storage container or mason jar. Store in a cool, dry place. Enjoy!

Dairy-Free Chocolate Buttercream

Buttercream and Dark Chocolate Orange Drizzle

Everyone knows that I have a baking addiction. It relieves stress and brings me joy. I have also always struggled with a weight problem that has a negative effect on my health. I haven't done much baking in the last year for that very reason and have worked to develop other ways to relieve stress (walking and running being a couple of them). 

But, my youngest daughter had to make an angel food cake as part of her English class (they had to write and give a report on how to do something and bring in a sample of what they had done), which meant that I had 12 egg yolks that needed to be used up. Naturally, I experimented with making a gluten-free, dairy-free devil's food cake that needed to be frosted. Thus, this recipe was born. I couldn't find a highly rated dairy-free chocolate buttercream so I took a regular buttercream recipe and adjusted it to be dairy free (5-minute chocolate buttercream).