I have a request for a chocolate cake but it has to be gluten free. Can anyone help me locate a good ecipe. I have never made a gluten free cake before so I am a bit nervous.
Thanks for your help in advance
I haven't been able to find a light, cake-like recipe for gluten free chocolate cake. So I use a gluten free brownie recipe instead. Just bake it in cake pans, torte and stack just like cake...but it's brownies! And no one will ever be able to tell that it's gluten-free. Seriously good.
King arthur flour.com also has a Gluten free recipe for chocolate cake and all recipes. com has a recipe for gluten free yellow cake that had rave reviews and I recall a reviewer saying they converted it to chocolate.
This is my fav, it's requested by gluten free peeps but more often by people who just love chocolate,
Two cubes of butter melted with 8oz fine chocolate
add 1 1/4 c. sugar
1 c. cocoa
and 6 eggs
mix until blended and bake @ 350 for about 45 min.
The nicer the chocolate you use the tastier it is but it is good with just choc chips too.
Thought I'd better add that this is very rich and very moist more brownie like than cake, but it decorates well.
I've made this one in the past; while I didn't eat it (only tasted the trimmings) I received compliments:
Gluten Free, Celiac Safe white cake (Just use the chocolate variation at the end)
9″ Sq Pan
*1 1/2 Cups GF Mix
2 T Tapioca Flour
1/4 t Xanthan Gum
1 1/2 t Baking Powder
1 t Egg Replacer
1/2 t salt
1/2 C Butter Flavor Crisco
3/4 C Sugar
3/4 t vanilla
3/4 plus 1 T 7-Up or Sprite
Preheat oven to 350. Spray pan with nonstick spray.
In medium bowl, whisk together the flour mix, tapioca flour, xanthan gum, baking powder, egg replacer and salt.
In the bowl of your mixer, beat the Crisco and sugar until fluffy. Beat in the eggs, one at a time, before adding the vanilla. Alternately stir in the dry ingredients and pop until just blended. Pour batter into prepared pan(s) and bake for 25-30 minutes for round pans, 35-40 minutes for square pan.
Variation: Chocolate: Stir 6 squares (one ounce each) of melted semisweet chocolate into the egg mixture for the large cake; 3 squares for the smaller.
*Gluten Free Flour Substitute
1/2 tsp xanthan gum
3 TBLS cornstarch
enough rice flour to equal 1 cup
Mix everything together and sift at least 4 times! Sifting is KEY.
Use in any of your regular recipes.
This was developed at an elevation of 2192 ft in a dry climate, you may have to experiment a little to get best results for your area.