A wonderful chocolate cake without gluten!
| Prep Time: | 35 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- ½ cup sorghum flour
- ½ cup tapioca flour
- ½ cup rice flour
- 1 cup cocoa powder, sifted
- 1 ½ tablespoons xanthan gum
- 2 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¾ cup butter at room temperature
- ¾ cup (packed) dark brown sugar
- 1 cup white sugar
- 3 eggs
- 2 egg yolks
- 2 teaspoons vanilla extract
- 1 ½ cups buttermilk
- 5 ounces chocolate chips
- ½ cup sour cream
- ½ teaspoon vanilla extract
- 1 tablespoon heavy cream
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan and set aside.
- In a medium bowl, sift together the sorghum, tapioca, and rice flours with the cocoa powder, xanthan gum, baking powder, and baking soda.
- In a large mixer bowl, cream the butter until light and fluffy. Slowly beat in the brown and white sugars; whip until fluffy. Beat in the eggs and egg yolks one at a time. Add the vanilla. On low speed, alternately combine the buttermilk with the flour mixture. Pour batter into prepared pan.
- Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan.
- To make the icing, in the top of a double boiler over medium high heat, melt the chocolate chips (or use microwave). Remove from heat and cool until warm. Stir in the sour cream and vanilla; add heavy cream. Stir in additional heavy cream to make desired consistency. Once the cake is thoroughly cool, spread a thin layer of frosting over the top.
Nutrition Facts
| Calories | 430 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 118 mg |
| Dietary Fiber | 6 g |
| Protein | 7 g |
| Saturated Fat | 12 g |
| Sodium | 395 mg |
| Sugars | 38 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
this is the best chocolate cake ever…. bar none. I have people begging me to make this all the time, and they are not even gluten free!
This cake turned out fantastic! I served it for a birthday party to a group of 7 gluten eaters and they all thought it was to die for! Couldn’t tell it was gluten free at all. I just used regular Betty Crocker chocolate icing. In agreement with all the other reviews, xanthan gum is tsp not tbsp.
Excellent texture
I always read the reviews for tips and take what I can from them so here is a changed recipe review 🙂 I used namaste all purpose flour instead of the three flours called for and did not add xanthan gum because it is already in the flour. I used oil instead of butter. Everything else was the same except that I made cupcakes (baked for 22 minutes at 350). They were excellent – very light and fluffy. I would not be able to tell the difference between these and non gf cupcakes.
I just took the first batch of cupcakes out of the oven. I found that they required about 16 min at 345 degrees (dark pan.) They looked beautiful coming out, but quickly sank in the middles. From another gluten free baker, I have learned that a common cause of this is too much leavening. She suggests that 1-1 1/4 tsp of baking powder and 1/4-1/2 tsp of baking soda is sufficient per cup of flour. So–I am theorizing that perhaps this recipe calls for a bit too much of those. I may be alone in having this issue, too. I am very new to this way of baking and finding it is NOT intuitive! These do taste great and are very moist. I used sweet rice flour in place of regular rice flour as it is very fine and imparts no grittiness. Yield was 24 cupcakes (and I could have baked a couple more if I had wanted to bother with the little amount of batter left.) I made a basic buttercream frosting, added a couple of large spoonfuls of raspberry jam to half of it, and about a tsp instant coffee dissolved in a little milk to the other half. Very yummy! As another reviewer mentioned, batter is very thick. Use a large bowl and strong mixer!
I only made the cupcakes, not the frosting. I bake for a local farmers market and this cupcake with a vanilla butter cream frosting is a favorite. The Xanthan Gum amount I use is 1 1/2 tsp NOT TBSP. I also use Hersey’s Special Dark Cocoa and milk soured with white vinegar. Moist, light & delicious! Next time I make them for the market I will photograph.
XANTHAN should be 1 1/2 TEASPOONS NOT TBSP! With that change the recipe is outstanding. My gluten eating family remembers this cake and just asked that I make it again. Very moist and delicious. I just made a simple buttercream for the frosting, because that’s my favorite.
This was very good:) I did make a few changes…I used millet flour, brown rice flour, and tapioca flour in equal parts. In place of xanthan gum, I used ground flax/chia combo. I used 1/2 c butter and 1/4 c coconut oil. For the sugar, I used 3/4 cup raw sugar and 1 c sucanat. Instead of the buttermilk, which I had none of, I used 1 cup sour cream with 1/4 c milk- which another reviewer mentioned. I made a fluffy peanut butter frosting with it- my husband loved it, me, not so much. Will definitely make the cake again, but will choose a different frosting. Thanks for the recipe:)
My daughter can’t eat gluten so I make a lot of gluten free items. I made these for a going away party for someone at work who is also gluten free. They are Awesome! Everyone ate them and loved them. Lucky for my daughter she was also home at the same time and gave them rave reviews.
I will try this with a pre-mixed flour and see if it will solve the sinking in the middle problem. 🙂
The only thing I changed (other than adjusting the amount of xanthan gum to tsp from TB) is substituting coconut flour for sorghum, because I ran out. The texture of this cake is fantastic, light, fluffy but moist,however I found it was lacking in flavour. If I am going to eat chocolate cake, I want to eat CHOCOLATE CAKE!! Regardless, this is a recipe I will make again, upping the amount of cocoa (and taking away the same amount in flour to keep the ratios the same), upping the vanilla, and adding some salt. Did not make the icing, so this review is for the cake alone. Always happy to try a real gluten free recipe, meaning one that actually includes the types of flours used!! So thank you, gluten free mommy for sharing!
I subbed coconut sugar (same ratio) and it turned out great! I also used 1 tsp. of xanthan gum as suggested by the other comments. I didn’t make the icing (used SMBC instead). I have tried about 7 other gluten-free chocolate cake recipes, and this one was BY far the best!
Wonderful!!! I have tried so many GF cake recipes and these are the best by far! Moist, delicious, real cupcake goodness. Our GF family thanks you!
I was definitely not impressed with this cake. It fell in the middle and I thought it was super bland. If I ever make it again (which I probably won’t) I would add 1/2 teaspoon of salt to the batter and cut back the xanthum gum to 1 tsp. I followed the recipe exactly, except that I used 1 1/2 tsp xanthum gum instead of the tablespoon that was called for.
This was my first time baking anything gluten free. I made cupcakes with this recipe and they came out absolutely delicious! I did note that many many reviewers said that the recipe should read 1&1/2 teaspoons xanthan gum, not Tablespoons, so I adjusted accordingly. These cupcakes came out moist and fluffy and very very flavorful. Unless you tell someone they are, no one will know they are GF. I did not use the icing included with this recipe, but all the same, this recipe is a keeper I am bringing my cupcakes to a going away party tomorrow where the guest of honor is GF. She is going to love them! Thanks!!
I made cake pops with this cake recipe for my friend who is allergic to wheat and she loved it!
Where do I begin???? This cake is stupid-good! I’m gluten intolerant, but my husband is not. He insisted that I make him a birthday cake that I could eat and he loves chocolate. I was hesitant to try this – even after the other great reviews – but soooo glad I did. I made a couple of additions, but the only changes I made to the cake recipe was to use 1 1/2 teaspoons of the xanthan gum as other reviewers pointed out. I used the best cocoa – Callebut – I could find. Trust me on this one, the brand of cocoa you use makes a lot of difference. I added a raspberry sauce filling between the layers and iced it with a simple cocoa whipped cream and garnished with fresh raspberries. It was the best chocolate cake we have ever had. An FYI to those baking this for the first time, TRUST the recipe! The batter seems too thick, gummy and gloppy (for lack of a better word) when you mix it and add it to your baking pans (I used two 9″ rounds) and is hard to spread around the pans, but it bakes up perfectly. Thank you Gluten Free Mommy, this recipe is a treasure!
I made cupcakes instead of a 9×13. The cupcakes were great, but the icing wasn’t the best… I think the sour cream made it too sour or something just didn’t mix right, I ended up making another chocolate icing.
Loved this recipe!!! I doubled it and made a Birthday cake. Tasted amazing!
1 1/2 tablespoons xanthan gum? I think this is way to much …I followed the recipie to the letter and it turned out like a brownie cake. not so good either it fell right away. It was expensive to make and it did not turn out good at all. I cook a lot but I am new at gluten free cooking.
I used this recipe to make cupcakes and they were fantastic. I only had brown rice flour (usually baking calls for white rice flour) but they still turned out great. I also reduced the xanthan gum to 1 1/2 tsp. as someone suggested. They rise a lot so I would go with about 1/3 third full for cupcakes or they spill over the top too much. I baked them for 18 minutes.Instead of the frosting I used one reviewers idea to add some caramel sauce to the top. On top of that I added some home made chocolate ganache. I put a pecan on top of that. Definitely a keeper.