Gluten-Free Chocolate Chip Cake

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gluten free
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Hands-on time:
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Yield: 16 servings

Recipe photo

You'd never know this moist, tender, tasty cake has no gluten!

Gluten-Free Chocolate Chip Cake

star rating (5) rate this recipe »
gluten free
Hands-on time:
Baking time:
Total time:
Yield: 16 servings
Published: 01/10/2012

Ingredients

Cake

Glaze

  • 1/4 cup (4 tablespoons) butter
  • 1/4 cup light corn syrup
  • 2 tablespoons cocoa powder, natural or Dutch-process
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 1 teaspoon espresso powder, optional
  • pinch of salt
  • 2 cups confectioners' sugar

Tips from our bakers

  • Don't have the mix called for in this recipe? Prepare your favorite GF chocolate cake batter as directed, adding chocolate chips and nuts. Drizzle with glaze. Try our favorite GF chocolate cake recipe: Gluten-Free Chocolate Cake.

Directions

1) Preheat the oven to 350°F. Grease a full size (12-cup) Bundt or tube pan.

2) To make the cake: Place the cake mix in a bowl. Beat in the oil, vanilla, and 1 egg.

3) Add the remaining eggs one at a time, beating well after each addition.

4) Add the water 1/3 at a time, beating until smooth and scraping the bowl after each addition.

5) Stir in the chocolate chips and nuts.

6) Bake the cake for 50 to 55 minutes, until a cake tester or toothpick inserted into the center comes out with perhaps crumbs clinging to it, but no wet batter.

7) Remove the cake from the oven, and after 15 minutes turn it out onto a rack.

8) To make the glaze: Melt the butter in a medium-sized saucepan set over low heat.

9) Stir in the corn syrup, cocoa, water, vanilla, espresso powder, and salt. Heat and stir until the salt dissolves.

10) Mix in enough confectioners' sugar to make a glaze with the consistency of thick molasses; you may not need the entire 2 cups.

11) Transfer the cake to a serving plate; if it's still a bit warm, that's OK.

12) Spoon the glaze over the cake, covering it as thoroughly as possible. Reheat the glaze briefly if it becomes too thick to pour.

Yield: 1 large cake, about 16 servings.

Reviews

1
  • star rating 02/12/2015
  • Steph from Charleston, SC
  • Best tasting cake I think we've had. It stays moist for a number of days. So rich and delicious.
  • star rating 12/29/2013
  • Deedee from Atlanta, GA
  • My family and I loved it. I made it with coconut oil and added the nuts to the cake.
  • star rating 11/14/2013
  • Kris from Brooklyn, NY
  • I'm don't need to eat gluten free but my husband does. It's always a challenge to find tasty treats that aren't dry or gritty. Gluten-free or not, this is hands down one of the best chocolate cakes I've ever had!
  • star rating 08/16/2013
  • vecker63 from KAF Community
  • I made this cake for my neighbor who had a retreat, as one of her guests is gluten and dairy intolerant. I am gluten free so I made it for her to take. I did not get to taste it, but she said it was excellent, the guests just loved it, and couldn't tell it was gluten free. The gluten free guest took it home with her. I did not use the glaze recipe, the cake was easy to make and turned out great. I will have to make it for me, as it smelled delicious when baking.
  • star rating 03/08/2013
  • Kathy from IL
  • This is a delicious cake, but broke coming out of the bundt pan. It worked well in a 13x9 pan baking 28 - 30 minutes. The glaze is good but has a strong coffee taste.
1
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