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Gluten Free Chocolate Cake

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Ingredients

Adjust Servings:
1/2 cup sorghum flour
1/2 cup tapioca flour
1/2 cup rice flour
1 cup cocoa, sifted
1/2 teaspoon baking soda
2 1/2 teaspoons baking powder
1 1/2 teaspoons xanthan gum
3/4 cup salted butter, room temperature (if you use unsalted, add 1/2 teaspoon of salt to the dry ingredients)
3/4 cup brown sugar
1 cup granulated sugar
3 large eggs
2 egg yolks
2 teaspoons vanilla
1 1/2 cups buttermilk

Nutritional information

328.3
Calories
131 g
Calories From Fat
14.6 g
Total Fat
8.1 g
Saturated Fat
105.9 mg
Cholesterol
284.8 mg
Sodium
45.3 g
Carbs
1.8 g
Dietary Fiber
31.7 g
Sugars
5.2 g
Protein
110g
Serving Size

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Gluten Free Chocolate Cake

Features:
    Cuisine:

    This is better than regular cake by far, I have a friend who is allergic to everything (soy, wheat, gluten, corn, MSG, beans, and is sensitive to dairy). Her birthday is tricky since food and cake are difficult to achieve. I made this cake and everyone loved it, they were shocked at how delicious it was and that our friend could actually eat it. I followed the recipe and took some advice from the reviews, they were spot on. Whether you are a baker or just starting out I would recommend this recipe be one to try out.

    • 80 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    Gluten Free Chocolate Cake, This is a great chocolate cake recipe It is not too sweet, has a beautiful texture, and will easily fool the smartest taste tester!, This is better than regular cake by far, I have a friend who is allergic to everything (soy, wheat, gluten, corn, MSG, beans, and is sensitive to dairy) Her birthday is tricky since food and cake are difficult to achieve I made this cake and everyone loved it, they were shocked at how delicious it was and that our friend could actually eat it I followed the recipe and took some advice from the reviews, they were spot on Whether you are a baker or just starting out I would recommend this recipe be one to try out , I got an account to review this recipe — it’s that fantastic I baked it exactly as written, except I made cupcakes instead of a sheet cake used a #20 disher (3Tblsps), as the batter seemed very thick and sticky One scoop filled cupcake liners about 2/3s full and baked perfectly to the top They were absolutely delicious The flavor reminded me of the old packaged chocolate cupcakes with the white squiggle, only moister and better They were even better (as many cakes are) after refrigeration overnight

    I paired it with the Wilton vanilla buttercream recipe and I’m a bit embarrassed to say 8 of us blew through 24 cupcakes in a few hours


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    Steps

    1
    Done

    Preheat the Oven to 350 Degrees. Lightly Grease the Bottom of a 913 Baking Pan. Sift the Three Flours Together. Add Cocoa, Xanthan Gum, Baking Powder, and Baking Soda to the Flours and Whisk Together in a Med. Bowl. Beat the Butter Until Creamy . Slowly Add the Brown Sugar and the Granulated Sugar; Whip Until Fluffy. Add the Eggs and the Egg Yolks One at a Time. Add the Vanilla. Turn the Mixer to Low and Alternately Add the Flour Mixture and the Buttermilk. Pour Into the Prepared Pan. Bake For 30-35 Minutes Until the Cake Is Springy to the Touch.

    2
    Done

    Since This Was Truly a No-Frills Chocolate Cake, I Made a Simple Frosting. Feel Free to Substitute Your Favorite Frosting. This One Is not Very Sweet, but My Toddler Loved It.

    3
    Done

    5 Oz. Semi-Sweet Chocolate.

    4
    Done

    1/2 Cup Sour Cream.

    5
    Done

    1/2 Teaspoon Vanilla.

    6
    Done

    1-2 Tablespoons Whipping Cream.

    7
    Done

    Directions: Melt Chocolate in the Microwave or Over a Double Boiler. Let the Chocolate Cool Until Warm. Stir in the Sour Cream and Vanilla. Add Whipping Cream to Desired Consistency. the Frosting Will Thicken Slightly as It Cools. Once the Cake Has Cooled, Frost the Cake. This Frosting Provided a Simple, Thin Layer of Frosting For My No-Frills Chocolate Cake.

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    Willow Diaz

    Curry aficionado known for his authentic and flavorful Indian dishes.

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