A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Gluten-Free Chocolate Cake

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Sue Gray

Gluten-Free Chocolate Cake  Recipe

Moist, fluffy, chocolate-y — and delicious!

Note that the Double-Dutch Dark Cocoa called for here isn't packed in a gluten-free facility; substitute certified gluten-free cocoa, if you need to.

Note: Use a stand mixer or electric hand mixer to prepare the batter for this cake; mixing by hand doesn't do a thorough enough job.

At a glance

Prep
Bake
Total
Yield
two 8" or 9" round layers
Nutrition information

Ingredients

Choose your measure:

Instructions

  1. Preheat the oven to 350°F. Lightly grease two 8" or 9" round pans.
  2. In a medium mixing bowl (not the bowl of your stand mixer), whisk together the sugar, multi-purpose flour or brown rice flour blend, cocoa, Cake Enhancer, baking powder, salt, and xanthan gum.
  3. Place the oil, eggs, water, and vanilla into your mixer bowl, and beat well.
  4. Blend in the dry ingredients 1 cup at a time, beating for 1 minute and scraping the bottom and sides of the bowl after each addition.
  5. Once all of the dry ingredients have been added, beat at medium-high speed for 2 minutes, to make a smooth batter.
  6. Pour the batter into the prepared pans.
  7. Bake the cakes for 30 to 33 minutes, about 3 to 4 minutes past the point where a toothpick inserted into the center of one comes out clean. The cakes' internal temperature should be 210°F.
  8. Remove the cakes from the oven, and let them cool in the pan for 10 minutes. Turn them out of the pans to cool completely on a rack.
  9. *Make your own blend
    Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer.

    The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour.

    Whisk together 6 cups (28 1/2 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).

Nutrition Information

  • Serving Size 1/16 of recipe, 61
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 229
  • Calories from Fat 96
  • Total Fat 12g
  • Saturated Fat 2g
  • Trans Fat 0g
  • Cholesterol 53mg
  • Sodium 233
  • Total Carbohydrate 32g
  • Dietary Fiber 1g
  • Sugars 19g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.