The next time you feel like chocolate cake – and let’s face it, there WILL be a next time – try this one. Made with 3/4 of a cup of cocoa, it is chocolatey to the point of decadence, and because it’s made with boiling water, it’s also really, really moist. One of those rare gluten free baked items that actually improves with age, this cake will be even better tomorrow, which is a good thing because the recipe makes one big ol’ sheet cake. For those of you who are better at cake decorating than I am (which will be most of you!) this would make a great decorated layer cake.
Looking for gluten free cake recipes? Try these:
What you’ll need:
1 ¾ cups all-purpose gluten free flour such as Cup 4 Cup, Bob’s Red Mill, Cloud 9, or make your own like this Four Flour Blend
TIP: If your all purpose blend does not have xanthan gum or some other gumming agent in it, you will need to add 1 teaspoon xanthan gum
2 cups sugar
¾ cup cocoa
1 ½ teaspoons gf baking soda
1 ½ teaspoons gf baking powder
½ teaspoon salt
1 cup milk
½ cup oil
2 teaspoons vanilla
1 cup boiling water
What you’ll do:
Preheat oven to 350 degrees and lightly grease a 9 x 13 pan.
In large bowl, sift together the dry ingredients.
Make a well in the dry ingredients and add the milk, oil, eggs, and vanilla. Beat for two minutes. Stir in the boiling water. The batter will be very soupy.
Pour into your pan and bake for 35 to 45 minutes or until a toothpick comes out clean.
Let cool and frost with your own icing or with Duncan Hines Creamy Homestyle Icing (labelled gluten free at the time of posting).
Photo credit: gfandme 2014