Makes a large, rich cake that’s moist and full of chocolaty goodness. We highly recommend it!
This cake would make a great gluten-free birthday cake for any chocolate lovers you know! Try it with a scoop of Chapmans Gluten Free Vanilla Ice Cream – awesome.
TIP: If you like mocha, top your cake with coffee whip. Recipe included below.
What you’ll need:
1 ¾ cups all-purpose flour such as Bob’s Red Mill or Four Flour Blend
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 first seven ingredients.
Make a well in the dry ingredients and add the milk, oil, eggs, and vanilla. Beat together 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).
TIP: If you like mocha, try this: Grind a spoonful of instant coffee into powder and mix into a small container of cool whip. Let the whipped topping sit for a few minutes to dissolve the coffee powder, then stir it, and use the coffee whip to ice your cake. Tastes great!
Not in the mood for an entire cake, try gf and me’s cake in a mug. Or if you happen to be all out of flour, try our Sinful Chocolate Mousse Cake — no flour required. For an even more decadent treat, add a scoop of homemade ice cream!
Photo Credit: gf and me 2013
Chocolate cake is my cure for everything. This looks so good.
It really is good! It’s a conversion from an old family recipe.
This looks beautiful! It’s amazing the difference oil can make to a gluten-free cake.
Thanks. Yes, it does make a difference. So does the boiling water, though. Keeps it moist.
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