Recommended products + tools
To make things easier for you, here are the products I’ve used and recommend for this recipe! So often, I get asked about what kind of gluten free flour I use or which kind of baking pans are best – and I know that the baking/cooking world can be overwhelming, what with the bazillion different products available out there. Well, no more.
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- When it comes to gluten free flour blends, I recommend using one with a very simple ingredients list. I use a Lidl Brand “Just Free” (available in UK), that only contains rice, potato and maize flour. However, people have had excellent results using Bob’s Red Mill all purpose GF flour and 1-to-1 baking flour. Alternatively, you can mix our own blend from rice flour, potato flour and maize flour.
- I get many questions about xanthan gum. This is a common ingredient in gluten free baking, acting like “glue” (the binding agent) in the absence of gluten. It gives your baked goods elasticity and flexibility, so that they don’t crumble away to nothing.
- When it comes to the frosting, you can either use a high quality coconut milk with few/no additives to get the coconut cream… or just buy straight-up coconut cream, if you want to avoid the extra step of separating the cream from the milk.
- You want your coconut cream frosting to be as fluffy as possible – I like to make it in my KitchenAid stand mixer, but a quality hand mixer will work just as well. I recommend the VonShef hand mixer, it works like a dream.