When entertaining, it’s important to me that everyone present partakes in a tasty dessert. Having several friends that follow gluten free diets, I was bound and determined to find a dessert that was moist, tasty and had a nice texture. After trying several recipes (some were really gross), I came across this gem. It comes from Chrystal at The Gluten Free Palate. The recipe for the frosting I used can also be found on my website. Even the folks that don’t eat gluten free foods enjoyed this cake and I hope you will as well.
Gluten Free Chocolate Cake
Course: Uncategorized12
servingsIngredients
1 1/2 cups granulated sugar
2 cups all purpose Gluten Free flour blend
3/4 cup unsweetened cocoa powder
1 1/2 teaspoon Gluten Free baking powder
1 1/2 teaspoon Gluten Free baking soda
1 teaspoon salt
2 large eggs, room temperature
1 c milk
1/2 cup vegetable oil
1 1/2 teaspoon vanilla extract
3/4 cup boiling water
Directions
- Preheat oven to 350°F (180°C). Position rack in center of oven. Grease two 8-inch round cake pans; set aside.
- In a large mixing bowl, whisk together sugar, flour, cocoa, baking powder, baking soda, and salt until there are no visible clumps.
- Add eggs, milk, oil, and vanilla. Beat with a mixer on medium speed for two minutes
- Stir in boiling water.
- Spoon batter evenly into cake pans. Bake for 35 to 38 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack.
- When cakes have cooled, frost with your favorite Gluten Free frosting.
Notes
- For a more robust flavor, you can substitute strong, hot coffee in place of the boiling water.
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