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!
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)
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