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My Favorite Gluten Free Chocolate Cake Recipe
When I found out that I was gluten intolerant, I was devastated. I realized that I would have to give up one of my favorite desserts, chocolate cake. After a lot of searching, I finally found a gluten free chocolate cake recipe!
The flours used in this recipe are fairly easy to find. I get my sorghum flour, tapioca flour, and rice flour at my local health food store. You can also purchase them online. Xanthan gum may be a strange ingredient to some people, but it is a necessary ingredient in gluten free baking. It helps bind the baked goods together since gluten, a binding protein, is absent. You can also buy xanthan gum at your local health food store or online. If you cannot find xanthan gum, guar gum works almost as well.
Sometimes, if I don't have any buttermilk, for 1 cup, I put 2 tablespoons of lemon juice in the glass measure and fill it the rest of the way with regular milk. Since the recipe calls for 1 1/2 cups of butter milk, I pour the mixture into a bowl and put 1/2 tablespoon of lemon juice in the glass measure and fill it to the 1/2 cup mark with regular milk.
This recipe is pretty easy to mix up. The batter can get very fluffy, but that is a good thing. The fluffier the batter, the lighter and more airy the cake will be. This recipe is the most delicious chocolate cake that I have ever eaten in my life! I hope you will enjoy it too.
Cook Time
Ingredients
- 1/2 cup sorghum flour
- 1/2 cup tapioca flour
- 1/2 cup rice flour
- 1 cup cocoa
- 1/2 teaspoon baking soda
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons xanthan gum
- 3/4 cup butter, if unsalted, add 1/2 t. salt
- 3/4 cup brown sugar
- 1 cup granulated sugar
- 3 eggs
- 2 egg yolks
- 2 teaspoons vanilla
- 1 1/2 cup buttermilk
- 1 1/4 cup sugar
- 1 cup cream
- 2 tablespoons cocoa
- 2 cups semi-sweet chocolate chips
- 1 stick butter
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees F. Sift together the sorghum flour, tapioca flour, rice flour, cocoa, baking soda, baking powder, and xanthan gum.
- In the mixer, beat the butter and sugar until fluffy. Add the eggs, yolks, and vanilla and beat again until fluffy.
- Set mixer on low speed and alternately add the dry ingredients and buttermilk, starting and ending with the dry.
- Lightly grease a 9x13" baking pan. Pour batter into pan and scrape the bowl with the spatula to get every last drop. Bake in preheated oven for 35 minutes or until a cake tester comes out clean.
- For Frosting, whisk sugar, cream, and cocoa in a saucepan. Bring to a boil.
- Stir in semi-sweet chocolate chips until they're all melted.
- Stir in butter, then vanilla.
- Refrigerate until cold and somewhat thickened.
- Beat until fluffy. Spread over cooled cake. Enjoy!
