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Gluten Free Chocolate Cake from scratch

13 Dec

I was commissioned to make a graduation cake, gluten and dairy free, natch, for the college my husband and I work at, so I did a bit of scouting, and found this one. I tweaked the flour blend a LOT bit…hoping it turns out…we’ll see!

Ok, it turned out AMAZING!!! The texture is perfect, the taste is like normal chocolate cake. Delicious! It’s fluffy and yummy. Woohoo!

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Gluten Free Chocolate Cake

Preheat oven to 350 degrees F. Grease two 8 or 9 inch round pans, or one 9×13. 

In separate bowl, whisk together

1 1/2 c. sugar (coconut palm, whatever you use)

1 1/2 c. King Arthur Gluten Free multipurpose flour or the brown rice flour blend that I mixed up (recipe at bottom)

1 c. Dutch process cocoa (gluten free)

2 1/2 tsp baking powder

1 tsp salt

1 tsp xanthan gum (or guar gum, or whatever you use that serves this purpose)

In a mixing bowl, place

2/3 c. oil

4 large eggs (egg substitute doesn’t do too well here)

1 1/3 c. water

2 tsp Penzey’s vanilla (I use the double strength and just use 1-ish tsp)

Beat well.

Add dry stuff one cup at a time, beating for 1 minute and scraping the bottom and sides of the bowl after each addition (my hand mixer is quite high-powered, so I mixed it for less than a minute each time) According to the original website, beating this by hand just doesn’t do a thorough enough job. Use an electric.

Once all the dry ingredients are in, beat until smooth

Pour batter into pans

Bake for 30-33 minutes (about 3-4 minutes past when the toothpick comes out clean) Internal temp should be 210 degrees F

If you’re baking it in a bundt pan or 9×13, bake time is 40+ minutes (50 minutes is how long my 9×13 took. 

Remove cakes from oven; let cool in pan for 10 minutes, then turn out and cool completely on a rack.

OK! Here’s the flour blend recipe

3 c brown rice flour

1 1/2 c tapioca starch

1 c almond flour

1 c coconut flour

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7 Comments

Posted by on December 13, 2013 in Dessert

 

Tags: , , ,

7 responses to “Gluten Free Chocolate Cake from scratch

  1. Audrey

    December 16, 2013 at 3:41 pm

    I love your flour recipe! Amaranth is soooo expensive, it’s nice to see some less wallet-murdering options. I need to try this out!

     
  2. Hannah Mattison

    October 15, 2014 at 12:42 pm

    I loved this recipe! I used it to make a cake for my mother in laws’ birthday. It was easy to follow, and the non-allergy tasters even when back for seconds. For frosting I mixed 2 cups of powdered sugar and 3 tbs almond milk, and voila! Powdered sugar icing!
    Thanks for posting.

     

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