The very best ever gluten free chocolate cake is a wealthy chocolate cake that’s fluffy and light-weight with an ideal crumb; this cake virtually melts in your mouth. You’d NEVER guess that this can be a gluten-free cake.
Virtually as thrilling because the scrumptious richness of the cake is the truth that this can be a quite simple, one-bowl cake that comes collectively in just some minutes time.
Gluten Free Chocolate Cake
This gluten free chocolate cake recipe works fantastically as cupcakes as nicely for birthday events and different get togethers. Paired with Salted Caramel Frosting, this cake was a large hit at my son’s party the primary time I made it.
Nonetheless, in the event you’d prefer to keep away from chocolate crumbs tracked via the home, or in the event you’re in search of a white cake, (stay and study via my errors, mamas to younger children) I’m past thrilled to inform you that this recipe is really The Best Gluten Free White Cake you’ll ever make. Fact advised, it’s the perfect white cake I’ve ever tasted, gluten-free or not.
The bitter cream and olive oil on this Gluten Free Chocolate Cake retains it extremely moist. I’ve efficiently used mild flavored olive oil in virtually all of my baked items for the previous few years.
There isn’t a touch of olive oil taste within the completed merchandise. Remember to use a light-weight oil and NOT an additional virgin oil.
Image me leaping up and down with glee over how completely this cake turned out. I attempted a number of totally different variations earlier than this one turned out completely. I’ve made this cake over a dozen occasions now.
Finest Chocolate Gluten Free Cake Recipe
- ⅓ cup potato starch
- ⅓ cup sorghum flour
- ⅓ cup brown rice flour
- 1¼ cup sugar
- ⅓ cup, plus 2 tablespoons cocoa powder, ideally dutch course of
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup bitter cream
- ½ cup mild flavored olive oil
- ¾ cup water room temperature
- 1 tablespoon plain white vinegar
- 1 teaspoon vanilla
- 1 egg
I used to be thrilled that the recipe works fantastically with none xanthan gum in any respect. I’ve made this cake as cupcakes, a sheet cake, and a 9×13 cake pan. I’ve layered it as nicely, however be warned it’s a pretty mild crumb (which I LOVE) but it surely doesn’t make for the sturdiest layers. You’ll wish to be very mild when dealing with the layers.
I tailored this recipe from my Chocolate Peanut Butter Cake recipe. If you’re not in want of a gluten-free dessert, like this one, the unique recipes makes top-of-the-line chocolate desserts I’ve ever tasted.
If you happen to’re eager to strive a paleo model, these Paleo Chocolate Cupcakes look fairly superior. For espresso lovers, this Kahlua Coffee Poke Cake appears like heaven. Take a look at the remainder of the Gluten Free Dessert Recipes on this web site.
Servings: 18 cupcakes (doubled recipe fills a half-size sheet cake pan or (3) 8-inch spherical pans)
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Preheat the oven to 350 levels. Line the cupcake pans with paper liners or grease the sheet cake pan with butter. (If you’ll be making a layered cake, see additional instructions under.)
Mix all dry elements in a mixing bowl and whisk to mix. Add the bitter cream and olive oil and beat to mix. Slowly add the water and proceed beating. Add the vanilla and the vinegar, beat once more. Add the egg and beat to mix.
Pour into the ready cake pans or fill the cupcake liners. Bake the cupcakes for 18 minutes and the desserts till an inserted toothpick comes out with moist crumbs, 28-Half-hour for a half-sheet pan. Let the desserts cool (of their pans) COMPLETELY earlier than frosting them.
Instructions For A Layered Cake
Generously butter the underside and sides of two 8″ spherical cake pans. Hint the underside of the pans onto wax paper or parchment with a pencil after which minimize out the circles. Place the paper within the backside of every pan and butter the paper.
Take away from the oven and let the cake cool within the pans for 20 minutes or so. Very rigorously, invert the desserts onto wire racks and allow them to cool COMPLETELY. These are very comfortable desserts. As soon as they’re fully cool, wrap in saran wrap and freeze for a pair hours earlier than assembling the cake.
To frost the cake, place one layer of the very chilly cake flat facet up on a serving plate or stand. Unfold about ½ of the Peanut Butter Frosting evenly excessive. Place the second layer on prime and frost the highest and sides with all however about ½ a cup of the remaining frosting.
With this cake, it’s a good suggestion to make a crumb coat with the primary layer of frosting. Principally, simply be certain the cake is roofed in frosting, even when a number of stray crumbs present via. Chill the assembled cake once more (place it again within the freezer for half an hour or so) earlier than you add the final little bit of frosting. Use the remaining little bit of frosting to create a clean last coating.
If you happen to make the frosting upfront and retailer it within the fridge, permit a number of hours for the frosting to return absolutely to room temperature once more earlier than frosting the cupcakes.
Energy: 163kcal · Carbohydrates: 23g · Protein: 2g · Fats: 8g · Saturated Fats: 2g · Polyunsaturated Fats: 1g · Monounsaturated Fats: 5g · Trans Fats: 0.001g · Ldl cholesterol: 13mg · Sodium: 135mg · Potassium: 124mg · Fiber: 2g · Sugar: 14g · Vitamin A: 53IU · Vitamin C: 0.2mg · Calcium: 17mg · Iron: 1mg
initially printed 3/10/13 – recipe notes and photographs up to date 1/27/23