Make Spooky Gluten-Free ‘Coffin Cakes’ With Tips From Sur La Table Chef Maegan McPhee

STUDIO CITY ( — The growing trend of gluten-free recipes is just in time for Celiac Awareness Month!

Sur la Table chef, Maegan McPhee, stopped by KCAL9 Thursday to show viewers how to make “spooky” gluten-free coffin cakes for Halloween!

Sur la Table teaches hands-on cooking classes to more than 50,000 students each year at over 30 locations across the nation.

Gluten Free Cake Flour Blend

(Yield: 3 cups)

1-1/2 cup white rice flour

3/4 cup potato starch

1/2 cup oat flour (or sorghum)

2 teaspoons baking soda

2 teaspoons gluten-free baking powder

2 teaspoons xanthan gum

– In a medium-sized bowl, mix all ingredients together until well combined. Sift into another bowl two times to ensure all ingredients to ensure proper texture and measurement. Store in a sealed jar in a cool, dry place.

Spooky Gluten-Free Coffin Cakes

(Yield: 16 servings)

1-1/2 cups sugar

1/2 cup unsalted butter

1/2 teaspoon salt

1 teaspoon gluten-free vanilla extract

3/4 baking cocoa

3 large eggs

3/4 gluten-free all-purpose flour or flour blend

1 teaspoon baking powder

1 cup chocolate chips

– Preheat an oven to 350 degrees. Grease a square pan, which is at least 2 inches deep.

– In a small saucepan, over medium-heat, place the sugar, butter and salt. Using a silicone spatula, melt the butter and sugar, stirring constantly, until the mixture is thoroughly combined and light caramel in color about 5 minutes. Transfer the mixture to a bowl, and add the vanilla and cocoa, then the eggs and mix until shiny.

– Blend in the flour (or flour blend), baking powder and chocolate chips.

– Pour the batter into a prepared pan, spreading it to the edges.

– Bake the brownies until the top is set, and an inserted cake tester comes out nearly clean, about 35 minutes.

– Remove the brownies from the oven and cool for about 15 minutes before cutting.

For more information, visit Sur la Table.


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