Gluten-Free Chocolate Cake or Cupcakes made with baking mix

star rating (5) rate this recipe »
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: one 8"square cake, one 9" round cake, or 12 cupcakes.

Recipe photo

A tender, light chocolate cake perfect for adults and children, and ideal for snacking and celebrating! Double the recipe and bake two layers for a delicious birthday cake.

Note: Please read and follow the recipe carefully; it calls for our gluten-free all-purpose baking mix, NOT our gluten-free multi-purpose flour.

Gluten-Free Chocolate Cake or Cupcakes made with baking mix

star rating (5) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: one 8"square cake, one 9" round cake, or 12 cupcakes.
Published: 07/09/2013

Ingredients

  • 1 cup King Arthur Gluten-Free All-Purpose Baking Mix*
  • 1/2 cup Dutch-process cocoa
  • 1 cup sugar
  • 1/4 cup or 4 tablespoons softened butter
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup water
  • *Make sure you use our gluten-free BAKING MIX — NOT our gluten-free flour.

Directions

1) Preheat the oven to 350°F. Lightly grease an 8" square or 9" round pan; or line 12 muffin cups with cupcake papers, and spray the insides of the papers with non-stick vegetable oil spray.

2) Whisk together the baking mix and cocoa.

3) Beat the sugar, butter, vegetable oil, and vanilla together until well blended and lighter in color.

4) Add the eggs one at a time, mixing until just incorporated after each addition.

5) Stir in the baking mix alternately with the water.

6) Spread the batter into the prepared pan. For cupcakes, scoop batter by level 1/4 cupfuls into the prepared muffin tins; a muffin scoop works well here.

7) Bake the cake until a cake tester or toothpick comes out clean and the middle springs back when pressed lightly, 35 to 40 minutes for a layer, or 20 to 22 minutes for cupcakes.

8) Remove the cake from the oven, and set it on a rack. Allow it to cool for 5 to 10 minutes before removing it from pan.

9) Cool another 5 to 10 minutes before cutting into squares; or cool completely before frosting.

Yield: Yield: one 8" square cake, one 9" round cake, or 12 cupcakes.

Reviews

1
  • star rating 04/02/2015
  • Stephanie from
  • These cupcakes are fantastic! My picky son just started a gluten free diet, and chocolate muffins/cupcakes were one of the first things he asked for. I decrease the sugar to a heaping 1/2 cup full, and they were still plenty sweet to his/my taste. Thanks so much for delicious recipes that will make this transition not quite so painful!
  • star rating 11/16/2014
  • Kim from Ohio
  • I made these this evening. It was easy to put together and tasted great. I also like that it made just 12 since it is just me and my husband.
  • star rating 07/14/2014
  • Elena from Cupertino, CA
  • Turns out great and it's easy to make! I like using mini muffin pans because the top comes out almost caramelized- a nice juxtaposition to the rest of the moist cupcake.
  • star rating 12/30/2013
  • Kate from Fort Leavenworth, Kansas
  • Just made these, and they were amazing. As good or better than any cupcakes I've made with regular flour.
  • star rating 09/20/2013
  • Toni from MI
  • I just love your new baking mix! I made these the other day and they are fabulous. These taste better than your chocolate cake mix, sorry. I like these better because they are more fluffy like what you would expect from a non-gluten free mix, which I like. If you want more of a fudge like cake then definitely use the cake mix. I have the Sour Cream Bundt cake recipe in the oven right now. I am loving the baking mix! Love all the different recipes it makes!
1
bakershotline