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Gluten-Free Chocolate Cake

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Gluten-Free Chocolate Cake Recipe Gluten-Free Chocolate Cake Recipe

Moist, fluffy, chocolate-y — and delicious!

Note that the Double-Dutch Dark Cocoa called for here isn’t packed in a gluten-free facility; substitute certified gluten-free cocoa, if you need to.

Note: Use a stand mixer or electric hand mixer to prepare the batter for this cake; mixing by hand doesn’t do a thorough enough job.

At a glance

Prep
Bake
Total
Yield
two 8″ or 9″ round layers

Nutrition information

Ingredients

  • 1 1/2 cups sugar
  • 1 1/2 cups King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*
  • 1 cup Double-Dutch Dark Cocoa or Dutch-process cocoa
  • 2 tablespoons King Arthur Cake Enhancer, optional
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon xanthan gum
  • 2/3 cup vegetable oil
  • 4 large eggs
  • 1 1/3 cups water
  • 2 teaspoons gluten-free vanilla extract
  • *See recipe for this blend below.

  • 10 1/2 ounces sugar
  • 7 7/8 ounces King Arthur Gluten-Free Multi-Purpose Flour or 6 3/4 ounces brown rice flour blend*
  • 3 ounces Double-Dutch Dark Cocoa or Dutch-process cocoa
  • 2 tablespoons King Arthur Cake Enhancer, optional
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon xanthan gum
  • 4 5/8 ounces vegetable oil
  • 4 large eggs
  • 10 5/8 ounces water
  • 2 teaspoons gluten-free vanilla extract
  • *See recipe for this blend below.

  • 298g sugar
  • 223g King Arthur Gluten-Free Multi-Purpose Flour or 6 3/4 ounces brown rice flour blend*
  • 85g Double-Dutch Dark Cocoa or Dutch-process cocoa
  • 2 tablespoons King Arthur Cake Enhancer, optional
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon xanthan gum
  • 131g vegetable oil
  • 4 large eggs
  • 301g water
  • 2 teaspoons gluten-free vanilla extract
  • *See recipe for this blend below.

Instructions

  1. Preheat the oven to 350°F. Lightly grease two 8″ or 9″ round pans.
  2. In a medium mixing bowl (not the bowl of your stand mixer), whisk together the sugar, multi-purpose flour or brown rice flour blend, cocoa, Cake Enhancer, baking powder, salt, and xanthan gum.
  3. Place the oil, eggs, water, and vanilla into your mixer bowl, and beat well.
  4. Blend in the dry ingredients 1 cup at a time, beating for 1 minute and scraping the bottom and sides of the bowl after each addition.
  5. Once all of the dry ingredients have been added, beat at medium-high speed for 2 minutes, to make a smooth batter.
  6. Pour the batter into the prepared pans.
  7. Bake the cakes for 30 to 33 minutes, about 3 to 4 minutes past the point where a toothpick inserted into the center of one comes out clean. The cakes’ internal temperature should be 210°F.
  8. Remove the cakes from the oven, and let them cool in the pan for 10 minutes. Turn them out of the pans to cool completely on a rack.
  9. *Make your own blend

    Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer.

    The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour.

    Whisk together 6 cups (28 1/2 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it’ll make your baked goods grittier (unless you manage to find a finely ground version).

Nutrition Information

  • Serving Size1/16 of recipe, 61
  • Servings Per Batch16
Amount Per Serving:
  • Calories229
  • Calories from Fat96
  • Total Fat12g
  • Saturated Fat2g
  • Trans Fat0g
  • Cholesterol53mg
  • Sodium233
  • Total Carbohydrate32g
  • Dietary Fiber1g
  • Sugars19g
  • Protein3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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