My favorite cake is chocolate cake with butter cream frosting. A treat I almost gave up entirely after being diagnosed with Celiac’s Disease. I went on a quest to find the perfect gluten-free chocolate cake. Though, I searched for many years, but could not find the perfect ratio of chocolaty-ness to sweetness in the packaged mixes or the perfect crumb in the recipes I tried.
My whole family loves my Gluten-Free Vanilla Cake. So much so, that I was inspired to try adapting it to create the elusive “perfect gluten-free chocolate cake”. My daughter was the first to try a piece that I cut off while leveling the cake. She said it was so good I didn’t even need to frost it. That was the moment I realized I probably had a hit on my hands.
I prefer to use guar gum when making gluten-free cakes and doughnuts. Batters made with guar gum are a little less gluey than those made with xanthan gum and match the consistency of regular cake batter a little better. Guar gum also happens to be less expensive, but if you only have xanthan gum on hand, you can use it.
When making a gluten-free cake, I highly recommend using a blender for 2 -3 minutes. It will help produce a lighter, fluffier cake.
This recipe includes dairy-free options, which I use because my oldest son is severely lactose intolerant.
Alea’s Gluten-Free Chocolate Cake
Adapted from Gluten-Free Vanilla Cake
Yield – 8 servings
Preparation Time – 10 minutes
Cooking Time – 35 minutes
- ¾ cup white rice flour
- ¾ cup tapioca flour
- ¼ cup potato starch
- 1 teaspoon guar gum (or xanthan gum)
- 1 tablespoon baking powder
- 2 cups sugar
- ¾ cup + 2 tablespoons cocoa powder
- ⅔ cup butter, melted (or DF margarine)
- 1 cup boiling water
- ½ cup milk (or rice milk)
- 1 teaspoon gf vanilla
- 2 eggs
1. Preheat oven to 350 degrees. Grease 2 – 9 inch pans.
2. In a large bowl combine white rice flour, tapioca flour, potato starch, guar gum, and sugar.
3. Place cocoa in a small bowl. Pour the melted butter and boiling water over the cocoa.
4. Add milk, eggs, and vanilla to the cocoa mixture.
5. Add the liquids to the flour mixture and beat for 2 –3 minutes on high.
6. Pour batter into 2 greased 9 inch cake pan. Bake at 350 for 30 – 35 minutes or until an inserted toothpick comes out clean.
7. Place on a cooling rack to cool. Once cooled frost.