Sometimes in the winter, the cheese I make from my goats' milk comes out very soft. It is thicker than yogurt, but still softer than cream cheese. I think its the cooler temperatures and that the goats are thinking about their spring babies. I leave the cheese unsalted, and add it to recipes in place of milk or yogurt. This Crazy Cake recipe is from the depression era, when eggs and butter were scarce, and was called crazy because vinegar is added. It is simple and allows for lots of variation, including this gluten free version.
Chocolate Chevre Crazy Cake
1 1/2 cups rice flour
1 cup sugar
3 tbsps cocoa powder
1 tsp baking soda
1/2 tsp xanthan gum
1 cup yogurt or very soft chevre
6 tbsps olive oil
1 tbsp apple cider vinegar
1 tsp vanilla extract
Preheat oven to 400 degrees. Prepare large well cupcake or muffin pans with olive oil or cooking spray. In a large bowl, place all ingredients adding dry then wet ingredients and mix until well blended. Place in pan filling each well half full. Bake 10 to 15 minutes until center is set. Remove to cooling rack and cool completely before frosting. Makes 6 large cupcakes.
Chevre Frosting
2 pounds powdered sugar
1 tsp vanilla extract
1 cup very soft chevre, approximately
Place in a medium bowl and mix with hand mixer until smooth frosting consistency.
